Chicken Shawarmas For When That Middle Eastern Craving Hits
These chicken shawarmas have all of the Middle Eastern flavor you crave, packed conveniently into a pita pocket. The real magic is in the spiced marinade, so if you have the time let the chicken and onions refrigerate coated in the spice blend for as long as possible - I suggest a minimum of three hours, and as long as overnight. However, it’ll still be delicious even if you only have time to marinate the meat for fifteen minutes.
Whether you choose creamy tahini or Tzatziki sauce as a condiment, you really can’t go wrong. I’m a huge fan of making my own tahini sauce in batches and keeping it in the refrigerator. If you don’t feel like doing that, you can always just get some premade from the grocery store.
Supporting Family Farms Over Factory Farms
At Beck & Bulow, we get a lot of satisfaction from converting people away from eating factory farmed meat. It’s good for the planet, our emotional well-being, our health and our future. We believe eating meat is essential for humans to function at optimal health, but this can only be the case if it’s raised and processed the right way. When it comes to chicken, it’s necessary to use the highest discernment in sourcing. We’re proud to provide delicious chicken from a co-op of family farms, locally raised in sunny Colorado.
Choose Chicken That’s Raised Humanely
These birds are humanely raised and cage free, with plentiful space to roam freely in cozy, well-ventilated barns with access to the outdoors. They enjoy unlimited access to water and nutritious vegetarian food supplemented with enzymes, essential oils and vitamins. The chickens frequently relax in their cozy beds made of wood shavings and rice hulls.
They are a Cobb Hubbard hybrid breed, carefully selected for the great flavor and consistency of the meat as well as their docile temperament. The barn attendants are trained in chicken behavior and take care to make the environment as naturally supportive as possible.
- ¾ tablespoon cumin
- ¾ tablespoon turmeric
- ¾ tablespoon coriander
- ¾ tablespoon garlic powder
- ¾ tablespoon paprika
- ½ teaspoon ground cloves
- Cayenne pepper to taste
- Sea salt and freshly ground black pepper to taste
- 4 packages of bone-in skin-on chicken thighs
- 1 yellow onion, sliced very thin
- Juice from one lemon
- ⅓ cup avocado oil or extra virgin olive oil + a little extra
- 6 pita pockets
- Tahini sauce or Tzatziki (store bought or homemade)
- Diced tomatoes
- Diced cucumbers
- Chopped parsley
- Thaw the chicken thighs overnight in the refrigerator.
- Debone the chicken thighs if desired with a small, sharp knife. To debone the thighs, feel with your fingers for the bone (it’s easy). Using the knife, cut along the sides of the bone until it’s clearly separated from the rest of the meat. Use the knife to go underneath the bone and remove entirely. You can also remove the skin if you wish, but personally I’m a huge fan of crispy delicious chicken thigh skin.
- In a small dish mix together the spices - the powdered cumin, turmeric, coriander, garlic powder, paprika and cloves. Combine thoroughly and set aside.
- Pat the chicken thighs dry with paper towels. Season generously with sea salt on sides.
Slice the boneless thighs into thin, bite sized pieces. Place all the chicken in a large mixing bowl or freezer bag. Add in the spices and toss thoroughly to coat the chicken evenly.
- Add the thinly sliced onions, lemon juice and avocado oil or olive oil to the seasoned chicken. Toss to combine everything thoroughly.
- Cover and refrigerate for a minimum of three hours for best results, or as long as overnight. If you used a freezer bag you can simply put it in the refrigerator sealed.
- Preheat the oven to 425 degrees Fahrenheit. While the oven is heating up, take the chicken out of the refrigerator and let it sit out at room temperature (this allows the meat to cook more evenly than when it’s chilled)
- Lightly grease a baking sheet with avocado oil. Spread the chicken and onion mixture evenly onto the baking sheet and bake for 30 minutes in the preheated oven. If you want the meat to be more browned and crispy, broil on the top rack for 1-2 minutes. Remove from the oven and let the meat rest for a few minutes.
- Assemble the pita pockets by spreading some tahini or Tzatziki sauce inside, arugula, chopped tomatoes and cucumbers, a little drizzle of olive oil, and the roasted, seasoned chicken. Serve immediately and enjoy.