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Chicken Shawarma with Garlic Sauce

Chicken Shawarma with Garlic Sauce

5 from 2 votes
This delicious Middle Eastern Dish is the perfect crown pleaser meal. It's gluten-free, Whole30, and easy to make.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5
Course: Main Course
Ingredients Method

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

Method
 

  1. Preheat oven to 400
  2. 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.
  3. In a mini food processor, add in all the garlic sauce ingredients and blend. Pour in a bowl and set aside in the fridge.
  4. 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.
  5. 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.
  6. Add to your already cooked rice, some ghee for flavor, and keep warm until ready to serve.
  7. To plate, add the rice, the chicken shawarma, roasted tomato, and top with garlic sauce. Sprinkle a dash more sumac for flavor.
  8. I will usually add some greens, labneh, hummus, and sometimes tahini and flatbread. Serve and enjoy!