Shawarma is a popular Middle Eastern fast-food sandwich composed many different varieties of shaved meats. The meat is normally cooked on a rotisserie but this recipe makes due without this kitchen appliance. The Shawarma was moist and tender.
Ingredients
2 cups plain fat-free yogurt
1 bulb of garlic minced
3 onions minced
1/4 cup red wine vinegar
1/4 cup dried parsley leaves
1/4 cup dried oregano leaves
2 tbsp salt
2 tbsp ground cumin
1 tbsp red chili flakes
1 tbsp paprika
1/4 cup dried sage
4 pounds boneless, skinless chicken thighs, pounded to 1/8-inch thick
1/2 cup frozen spinach, thawed and chopped
1 cup roasted red bell peppers, cut into strips
Tzatziki sauce
a 8 X 12 X 4 inch aluminum tray
Directions
1. In a large bowl, combine yogurt with garlic, onion, vinegar, parsley, oregano, salt, cumin, paprika, red chili flakes, and sage.
2. Add chicken and marinate in refrigerator for 12 to 24 hours
3. Preheat oven to 350 F. Poke holes in the bottom of the aluminum tray with knife. Holes will allow the juices of the chicken to leak out while baking. Then place this tray on top of deep baking tray to collect the juices.
4. Make one layer of meat on top of aluminum tray removing excess marinade from chicken.
5. Add a layer of spinach.
6. Repeat with a layer of chicken.
7. Then add a layer of red bell peppers.
8. Complete with covering the peppers with the remainder of the chicken.
9. Cook for 45 minutes.
11. Let rest for 10 minutes. Remove Shawarma to a cutting board, discarding foil. Slice into 1/2 inch thick pieces.
12. Serve on flatbread. For our dinner we drizzled it with tzatziki Sauce and added sliced red cabbage. Grape leaves were served on the side.
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