Chicken Shawarma via Nadiya

By jeff and alli -

 Serves 4 - According to the recipe, this freezes well but I haven't tried that yet.  All I know, all the kids ate this, even the ones that don't like spicy, so I need to keep this recipe.

You can serve this with flatbread or pitas.  We had it with hummus.  I think it would be nice with tzatziki.  The recipe suggested serving it with a slaw.  We didn't like the slaw recipe we used but I hope to find one that I like.

Ingredients:

2 Tablespoons cornstarch

1 tablespoon salt

1 teaspoon ground cumin

1 teaspoon dried cilantro

1 teaspoon paprika

1 teaspoon ground turmeric

1 tablespoon cayenne

1 teaspoon ground cinnamon

2 tablespoon vegetable oil

1 lb 10 oz boneless chicken thighs, halved


Instructions:

Preheat oven to 350 degrees and slightly grease a 9x5 inch loaf pan.  (like a bread pan)


Mix the together the the cornstarch and all the spices.  Put oil into a bowl.  Add the chicken and stir it around.  Add the dry spice mix and stir to coat all the chicken pieces well.  Put the chicken into loaf pan, press them down, and bake in oven for 40 minutes, or until fully cooked.

When shawarma is ready, let it rest in the pan for 10 minutes so all the juices go back in your chicken.

Then slice your chicken and eat it piled into flatbreads.

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