Chicken Shawarma with Garlic Sauce
This delicious Middle Eastern Dish is the perfect crown pleaser meal. It's gluten-free, Whole30, and easy to make.
Ingredients
- 6 chicken cutlets sliced into short thin strips
- 2 tbsp avocado oil
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sumac
- 1/2 tsp cayenne
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 2 tbsp lemon juice
- 1.5 cups white basmati rice cooked according to the package.
- 3 to matoes cut in half (optional)
- Optional Sides: Hummus Labneh, Rice, Tahini, Garlic Sauce, Grilled tomato and Scallions
- Garlic Sauce
- 1/2 cup Whole30 approved mayo OR vegan mayo
- 4-5 large garlic cloves rough chopped
- 1/2 lemon juiced
- pinch of salt
Instructions
- Preheat oven to 400
- In a large bowl, add the chicken, avocado oil, onion powder, cumin, coriander, turmeric, salt, pepper, sumac, cayenne, cinnamon, cardamom, and lemon juice. Mix and set aside.
- In a mini food processor, add in all the garlic sauce ingredients and blend. Pour in a bowl and set aside in the fridge.
- On a baking sheet, add the tomatoes, drizzle a dash of olive oil and salt, and bake until soft, about 25 minutes. You can also do this on a skillet to get the chard look and flavor.
- Line a large baking sheet with parchment, and spray with non-stick spray. Add the chicken and spread out evenly on the pan. Bake for about 20 minutes.
- Add to your already cooked rice, some ghee for flavor, and keep warm until ready to serve.
- To plate, add the rice, the chicken shawarma, roasted tomato, and top with garlic sauce. Sprinkle a dash more sumac for flavor.
- I will usually add some greens, labneh, hummus, and sometimes tahini and flatbread. Serve and enjoy!