Chicken Shawarma and Vegetarian Option

This is a hit in our family.  I make chicken for the meat eaters and chickpeas for the non-meat eaters and everyone is happy.  I serve this along side a slaw, sliced tomatoes, basmati rice or naan, and Tzatziki. 

Serves 4 

Ingredients:

For the Chicken Shawarma

2 T cornstarch

1 T salt

1 tsp ground cumin

1 tsp paprika

1 tsp ground turmeric

1 T cayenne

3/4 tsp ground cinnamon

2 T vegetable oil

1 lb 10 oz boneless chicken thighs, halved

For the Garbanzo Beans 

2 cans Garbanzo beans, drained

2 T cornstarch

1 T salt

1 tsp ground cumin

1 tsp paprika

1 tsp ground turmeric

1 T cayenne

3/4 tsp ground cinnamon

2 T vegetable oil

Directions:

1. Preheat the oven to 350 F and lightly grease a 9x5 inch loaf pan

2. For the chicken, mix together the cornstarch, salt, cumin, paprika, turmeric, cayenne and cinnamon.

3. Put the oil into a bowl, then add the chicken and stir it around.  Add the dry spice mix and stir to coat all the chicken pieces well.  Layer the pieces of chicken in the loaf pan and press down, then bake in the oven for 40 minutes or until 165 degrees. Serve while hot.

4. Meanwhile, mix the cornstarch, salt, cumin, paprika, turmeric, cayenne and cinnamon together.  Add the garbanzo beans and stir until well coated.  Add 2 T oil and mix.  Pour into a small baking dish and set aside until the chicken has about 15-20 minutes left and then heat up in the oven until the chicken is done.