Description
Chicken Shawarma plus traditional hummus and whole grain pitas. Yum!
Ingredients
- FOR THE CHICKEN:
- 1 Lemon, Zest And Juice
- 4 cloves Garlic, Peeled And Minced
- ¼ cups Olive Oil
- ½ teaspoons Coarse Salt
- ½ teaspoons Ground Black Pepper
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika (or Paprika)
- ¼ teaspoons Ground Turmeric
- 1 pinch Ground Nutmeg, Cinnamon And/or Cloves
- 1 pinch Crushed Red Pepper (or More, If Desired)
- 1 pound Boneless, Skinless Chicken Thighs, Trimmed Of Excess Fat
- FOR THE HUMMUS:
- 15 ounces, weight Canned Garbanzo Beans, Drained And Rinsed
- ¼ cups Tahini (sesame Seed Paste)
- 3 cloves Garlic, Peeled
- 1 Lemon, Zest And Juice (Up To Double This If Desired)
- Salt And Black Pepper To Taste
- 1 pinch Paprika
- ½ cups Olive Oil
- FOR SERVING:
- Whole Grain Pitas And Veggie Toppings
Preparation
1. In a medium-sized bowl whisk together lemon zest, lemon juice, garlic and olive oil. Place the dry spices in a small skillet and heat to medium-high. Toast the spices, stirring constantly, until fragrant. Whisk the toasted spices into the bowl with the lemon and olive oil to make a marinade.
2. Thinly slice chicken thighs and combine with the marinade. Refrigerate for at least 30 minutes up to overnight (the longer, the better).
3. When ready to roast the chicken, preheat oven to 425°F. Remove chicken from the marinade and place on a greased rimmed baking sheet. Roast for 16-18 minutes, until chicken is fully cooked and starting to crisp on the edges.
4. While chicken roasts, prepare hummus. In a food processor, combine garbanzo beans, tahini, garlic, lemon zest and juice, a pinch of salt, pepper and paprika. Place the lid on the food processor and pulse while slowly drizzling in the olive oil. Continue until hummus is smooth. Add more oil, if necessary. Taste and adjust seasonings. (I like a lot of lemon juice and garlic!)
5. Spread hummus on a toasted pita bread and top with chicken and desired toppings. Enjoy!
