30 Nov Chicken Shawarma Bowl with Zhoug (herby Middle Eastern sauce)
A chicken shawarma bowl is just the 🥣 you need during these cold months ahead.
🍗The marinade makes the chicken shawarma, with a super flavorful blend of spices and evoo. The edges are crispy, a real treat. Zhoug adds a big burst of juicy flavor to each bite. Yes, it’s optional, but saucy things just make every dish better.
🔥The air fryer has the shawarma ready to eat in just 12 minutes, and the oven will take closer to 40 minutes (just as delicious), making thus a perfect weeknight din.
🍚Pair it with my coconut oil rice (slashes calories by 60%) OR turmeric rice, or with a big salad. Devour. Repeat as desired;)
1 lb chicken thighs (cut into larger chunks). Can use chicken breast instead if cooking in oven, but not air fryer (too dry).
½ c extra virgin olive oil
1 tbsp fresh oregano
1 tsp sea salt
2 tsp sweet paprika
½ tsp turmeric
½-1 tsp garlic powder
1 tsp onion powder
2 tsp cumin
Crushed pink peppercorns, to taste
Optional: ⅛ tsp cardamom
½ lemon, juice – ½ tsp is low histamine per mastcell360.com, and ½ lemon yields 1 tsp juice – so don’t eat it all at once:) – CAN OMIT IF NOT TOLERATED
1. Mix spices in a large bowl.
2. Cut chicken into chunks, and place in bowl. Coat chicken with oil, then work spices into the chicken, and let it marinate for 30 min (if tolerated).
- Air fryer: Air fry at 350°F x 10-12 minutes, tossing halfway. Internal temp of chicken should be 165°F once done (check with meat thermometer if not sure). I like the edges a bit crispy so I cook it for 12 minutes. Cooking time may vary, depending on size of chunks.
- Oven: Bake chicken in the oven at 425°F for 30-40 minutes, until the chicken is browned/crisp on the edges. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until crispy on the outside. Internal temp of chicken should be 165°F once done (check with meat thermometer if not sure). Cooking time may vary, depending on size of chunks.