chicken shwarma (can be scd compliant)

Name: Chicken Shwarma (can be SCD compliant)
Prep time: 15 min
Cook time: 40 min
Yield: 8
Cuisine: Indian
Ingredients: about 3 pound(s) boneless, skinless chicken thighs; 1 tablespoon(s) salt; 1 teaspoon(s) coriander powder; 1 teaspoon(s) ras el hanout (or cumin); 1 teaspoon(s) cinnamon; 1/2 teaspoon(s) clove powder; 1 teaspoon(s) paprika; 1 1/2 teaspoon(s) cayenne pepper; 1 teaspoon(s) turmeric; 2 tablespoon(s) corn starch (leave out for scd compliance); 2 tablespoon(s) light flavored olive oil; 3 tablespoon(s) plain yogurt (use 24+ hr. incubated scd yogurt or scd dripped yogurt for scd compliance)

7 Pinches 2 Photos

C C

Seattle, WA

Updated on Dec 27, 2020

Inspired from Nadiyah’s Time to Eat Chicken Shwarma recipe (with slight changes.) This still has a kick, but mild enough for my whole family to eat comfortably. (We order 2 stars at Thai restaurants.) If your family is very spice sensitive, you could reduce the cayenne further. Nadiyah’s does not call for yogurt. I added because I have such good experience with yogurt tenderizing meat. Mine calls for almost double the amount of chicken, but the marinade easily accommodates the increased amount. Hers calls for cumin, but due to a sensitivity, I replace cumin with my own ras el hanout mix

Rate

prep time 15 Min

cook time 40 Min

method Bake

yield 8 serving(s)

Ingredients

about 3 pounds boneless, skinless chicken thighs
1 tablespoon salt
1 teaspoon coriander powder
1 teaspoon ras el hanout (or cumin)
1 teaspoon cinnamon
1/2 teaspoon clove powder
1 teaspoon paprika
1 1/2 teaspoons cayenne pepper
1 teaspoon turmeric
2 tablespoons corn starch (leave out for scd compliance)
2 tablespoons light flavored olive oil
3 tablespoons plain yogurt (use 24+ hr. incubated scd yogurt or scd dripped yogurt for scd compliance)

How To Make chicken shwarma (can be scd compliant)

Step 1

Heat oven to 356°F (180°C). Mix dry spice ingredients. Stir in oil. Stir in yogurt. Coat chicken in mixture.

Step 2

Oil two large loaf pans. Press chicken into the two pans. Bake at 356° F for 40 minutes, until meat thermometer reads anywhere from 165-175°F (74-79°C.)
Step 3

Drain juice from pans. Turn out onto cutting board & slice. Serve with cauliflower rice, garlic naan bread (or “the pinch of taste’s” red lentil dosa recipe for SCD compliance), and slaw with yogurt mustard seed & mint dressing.
Step 4

My ras-el-hanout spice mix can be found here: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/ras-el-hanout-spice-mix.html The cauliflower rice here: https://www.justapinch.com/recipes/side/vegetable/cauliflower-rice-3.html The mint & mustard seed veggie slaw side dish here: https://www.justapinch.com/recipes/side/vegetable/slaw-to-go-with-shwarma.html?r=2
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