Chicken pieces, tossed in warm Middle Eastern spices, then baked until perfectly tender. Serve with pita bread with your favorite salads and National sauces! A tremendous treat for the whole family, without a doubt.
National Cumin Powder 1 tsp
National Turmeric Powder 1tsp
National Coriander Powder 1 tsp
National Garlic Powder 1 tsp
Paprika 1 tbsp
Ground Cloves 1/2 tsp
Cayenne Pepper 1 tsp
National Salt 1 tsp heaped
Chicken Thighs – Boneless and Skinless 4 pcs
Large Onion – Thinly Sliced 1
Large Lemon- Juiced 1
Extra Virgin Olive Oil 1/3 cup
French Fries – frozen 2 cups
Pickled Beetroots 2 tbsp
Pickled Jalapeños 2 tbsp
Iceberg Lettuce Cut 4 tbsp
Pickles or Kalmata Olives to serve
For Tahini Sauce:
Tahini Paste 2 tbsp
Lemon Juice 2 tbsp
National Classic Mayo 2 tbsp
National Salt 1/2 tsp
For Mayo Sauce:
National Classic Mayo 4 tbsp
Greek Yogurt 4 tbsp
Lemon Juice 4 tbsp
Garlic Freshly Minced 2 tbsp
Garlic Powder 1 tsp
Take 4 pieces of Boneless Chicken and season it with National Salt, on all sides.
To make Spicy Shawarma mixture, in a small bowl, mix 1 tsp each of National Cumin Powder, National Turmeric Powder, National Coriander Powder, National Garlic Powder, Sweet Paprika and Garlic Cloves; set this mixture aside.
Marinate the chicken with the Spicy Shawarma mixture. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you’re short on time, you can cut or skip marinating time) and refrigerate it for 3 hours.
To prepare Tahini sauce, combine 2 tbsp each of Tahini Paste, Lemon Juice, National Classic Mayo with ½ tsp National Salt. Mix it well.
For Mayo Sauce, combine 4 tbsp each of National Classic Mayo, yogurt, lemon juice and with 2 tbsp of minced Garlic and 1 tsp National Garlic Powder. Blend it well.
Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
When ready, preheat the oven to 425 degrees F.
Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. Remove from the oven.
While the chicken is roasting, roast and cut the Khubbus.
Thinly slice the chicken into small bite-sized pieces.
To serve, open pita pockets up. Spread a little tahini sauce or mayo sauce and add chicken shawarma, arugula, pickles and olives.