JERK CHICKEN SHAWARMA Mar 17 Written By Eleanor Debel https://www.youtube.com/shorts/Y9oxvvmmwfc PrintJERK CHICKEN SHAWARMA Yield 4-6Prep time15 MinCook time45 MinInactive time1 HourTotal time2 Hour Ingredients Shawarma Spice Blend: 1 tsp garlic powder ¼ tsp turmeric ½ tsp cumin½ tsp coriander¼ tsp allspice 1 tsp smoked paprika 1 tsp onion powder ½ tsp cardamom¼ tsp clove¼ tsp cayenne pepper1/2 tsp msg 1 Tbsp sugar 1 tsp saltJerk Chicken: 2 Tbsp Jerk Seasoning Paste (I like to use walkerswood brand) 1 large orange, juiced (about ¼ cup) 1 Tbsp tomato paste ¼ cup fresh cilantro, finely chopped ¼ cup olive oil 2 lbs boneless skinless chicken thighs 1 Large pineapple InstructionsIn a large bowl whisk together the jerk seasoning, orange juice, tomato paste, fresh cilantro, olive oil and shawarma spice mixture. Stir so that everything is nicely mixed then toss all the chicken thighs with the marinade until they are all evenly coated. Let sit in the marinade for at least 30 minutes and up to 12 hours.Preheat your oven to 375 F. Prepare a baking sheet lined with foil and a wire rack.Slice the bottom and top off of the pineapple, cutting the base so it has a nice flat surface to sit on. Place the base of the pineapple onto the prepared baking sheet and insert two thick wooden or metal skewers into it so they are sticking straight up and down next to each other.Stack the chicken onto the skewers to form one large kebab style pile of chicken, then top the whole thing with the pineapple top section.Cook in the pre heated oven for 30-35 minutes, or until the chicken begins to brown and sizzle, then cover the whole thing with aluminum foil to avoid any burning and continue to cook for 10-15 more minutes. The chicken should be cooked through and the internal temperature should reach 165 F. Continue to cook covered if need be.Remove the shawarma from the oven and slice into thin strips. Arrange the chicken onto a large sheet tray lined with foil and finish it in the broiler for just a couple minutes to get crispy and delicious. Serve on pita, in a rice bowl or just as is.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenramadanhealthy Eleanor Debel
JERK CHICKEN SHAWARMA Mar 17 Written By Eleanor Debel https://www.youtube.com/shorts/Y9oxvvmmwfc PrintJERK CHICKEN SHAWARMA Yield 4-6Prep time15 MinCook time45 MinInactive time1 HourTotal time2 Hour Ingredients Shawarma Spice Blend: 1 tsp garlic powder ¼ tsp turmeric ½ tsp cumin½ tsp coriander¼ tsp allspice 1 tsp smoked paprika 1 tsp onion powder ½ tsp cardamom¼ tsp clove¼ tsp cayenne pepper1/2 tsp msg 1 Tbsp sugar 1 tsp saltJerk Chicken: 2 Tbsp Jerk Seasoning Paste (I like to use walkerswood brand) 1 large orange, juiced (about ¼ cup) 1 Tbsp tomato paste ¼ cup fresh cilantro, finely chopped ¼ cup olive oil 2 lbs boneless skinless chicken thighs 1 Large pineapple InstructionsIn a large bowl whisk together the jerk seasoning, orange juice, tomato paste, fresh cilantro, olive oil and shawarma spice mixture. Stir so that everything is nicely mixed then toss all the chicken thighs with the marinade until they are all evenly coated. Let sit in the marinade for at least 30 minutes and up to 12 hours.Preheat your oven to 375 F. Prepare a baking sheet lined with foil and a wire rack.Slice the bottom and top off of the pineapple, cutting the base so it has a nice flat surface to sit on. Place the base of the pineapple onto the prepared baking sheet and insert two thick wooden or metal skewers into it so they are sticking straight up and down next to each other.Stack the chicken onto the skewers to form one large kebab style pile of chicken, then top the whole thing with the pineapple top section.Cook in the pre heated oven for 30-35 minutes, or until the chicken begins to brown and sizzle, then cover the whole thing with aluminum foil to avoid any burning and continue to cook for 10-15 more minutes. The chicken should be cooked through and the internal temperature should reach 165 F. Continue to cook covered if need be.Remove the shawarma from the oven and slice into thin strips. Arrange the chicken onto a large sheet tray lined with foil and finish it in the broiler for just a couple minutes to get crispy and delicious. Serve on pita, in a rice bowl or just as is.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenramadanhealthy Eleanor Debel
