Master the art of lazy genius chicken shawarma: a culinary adventure for the busy and the hungry

Craving the tantalizing flavors of chicken shawarma without the hassle? Look no further than this ingenious recipe, designed to simplify your culinary adventures. We’ve streamlined the process, eliminating the need for complex marinades or complicated techniques, so you can enjoy this Middle Eastern delicacy with minimal effort.

Ingredients

For the Chicken:

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 teaspoon shawarma spice blend (or a combination of cumin, coriander, paprika, cinnamon, and cardamom)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Marinade (Optional):

• 1/4 cup plain Greek yogurt
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon shawarma spice blend

For the Flatbread (Optional):

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup warm water
• 1 tablespoon olive oil

Instructions

Prepare the Chicken:

1. Preheat oven to 400°F (200°C).
2. Cut chicken into bite-sized pieces.
3. In a large bowl, combine chicken, olive oil, shawarma spice blend, salt, and pepper. Toss to coat.
4. Spread chicken in a single layer on a baking sheet.
5. Roast for 15-20 minutes, or until cooked through.

Make the Marinade (Optional):

1. Combine yogurt, lemon juice, garlic, olive oil, and shawarma spice blend in a small bowl.
2. Add chicken to the marinade and refrigerate for at least 30 minutes, or up to overnight.

Prepare the Flatbread (Optional):

1. In a medium bowl, whisk together flour and salt.
2. Add warm water and olive oil and stir until a dough forms.
3. Knead dough on a lightly floured surface for 5-7 minutes, or until it becomes smooth and elastic.
4. Divide dough into 4 equal pieces.
5. Roll out each piece into a thin circle.
6. Heat a griddle or skillet over medium heat.
7. Cook flatbreads for 1-2 minutes per side, or until golden brown.

Assemble the Shawarma

1. Spread chicken over flatbread.
2. Top with desired toppings, such as:

• Tahini sauce
• Hummus
• Pickled onions
• Tomatoes
• Cucumbers
• Parsley

Tips for a Lazy Genius

• Use pre-made shawarma spice blend for convenience.
• Marinate chicken overnight for maximum flavor, but it’s not necessary.
• If you don’t have flatbread, use pita bread or tortillas instead.
• Roast chicken on a sheet pan lined with parchment paper for easy cleanup.
• Leftover chicken can be used in salads, sandwiches, or wraps.

Variations

• Beef Shawarma: Use ground beef instead of chicken.
• Lamb Shawarma: Use ground lamb instead of chicken.
• Vegetarian Shawarma: Use roasted vegetables instead of chicken.
• Spicy Shawarma: Add a pinch of cayenne pepper to the shawarma spice blend.

Serving Suggestions

• Serve with a side of rice or quinoa.
• Add a dollop of hummus or tahini sauce for extra flavor.
• Garnish with fresh herbs, such as parsley or cilantro.

What to Do with Leftovers

• Store leftover chicken in the refrigerator for up to 3 days.
• Use leftover chicken in salads, sandwiches, or wraps.
• Make chicken shawarma soup by adding leftover chicken, vegetables, and broth to a pot.

Questions We Hear a Lot

Q: Can I use other cuts of chicken?
A: Yes, you can use boneless, skinless chicken thighs or drumsticks.

Q: How long can I marinate the chicken?
A: You can marinate the chicken for as little as 30 minutes or up to overnight.

Q: What if I don’t have shawarma spice blend?
A: You can make your own by combining cumin, coriander, paprika, cinnamon, and cardamom.

Q: Can I make the flatbread ahead of time?
A: Yes, you can make the flatbread up to 2 days ahead of time and store it in an airtight container.

Q: How do I reheat leftover shawarma?
A: You can reheat leftover shawarma in the microwave or oven until warmed through.