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This is such a wonderful way to enjoy chicken! The flavors, mmmm! I use just one pounded breast to feed 2 of us, expand the recipe to feed your group. I cook this in a cast iron skillet, but it could also be cooked on the grill or in the oven!
1/2 peice of chicken
1 chicken breasts
3 tablespoons pepperoncini juice
2 tablespoon Aquafaba
2 tablespoons olive oil
4 cloves garlic (minced)
1/2 teaspoons salt (fine salt, not flaked)
2 teaspoons black pepper
4 teaspoons ground cumin
4 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper (or more to taste)
Add the chicken shawarma marinade ingredients to a large ziplock bag along with the chicken.
Marinate chicken for 1 – 8 hours, or overnight.
To Cook Chicken Shawarma
Remove the chicken from the fridge about 20 minutes before cooking and allow to come to room temperature.
Heat cast iron pan
Cook the chicken thighs for about 4-6 minutes per side, and until fully cooked at the thickest part of each chicken.
Using a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F
Such a delightful way to eat chicken. Easy to make and easy to eat!