Chicken Shawarma Bites

This Chicken Shawarma recipe isn't just a flavor explosion; it's a nutritional powerhouse. Packed with aromatic spices like cumin, turmeric, and coriander, it's loaded with antioxidants and anti-inflammatory properties. The lean protein from boneless chicken thighs keeps you feeling full and satisfied, while the healthy fats in extra virgin olive oil promote heart health. Serve it up with whole-grain pita pockets and fresh veggies for a balanced meal that's as good for your body as it is for your taste buds!

Ingredients:

• ¾ tbsp ground cumin

• ¾ tbsp turmeric powder

• ¾ tbsp ground coriander

• ¾ tbsp garlic powder

• ¾ tbsp paprika

• ½ tsp ground cloves

• ½ tsp cayenne pepper, more if you prefer. Salt

• 8 boneless, skinless chicken thighs

• One large onion, thinly sliced

• 1 large lemon, juice of

• ⅓ cup Private Reserve extra virgin olive oil
  

To Serve

• 6 pita pockets

• Tahini sauce or Greek Tzatziki sauce

• Baby arugula

Instructions:

1. In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika, and cloves. Set aside the shawarma spice mix for now.

2. Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.

3. Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don't have time, you can cut or skip marinating time)

4. When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit at room temperature for a few minutes.

5. Spread the marinated chicken with the onions in one layer on a large, lightly oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.

6. To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, and add chicken shawarma, arugula, Mediterranean salad, and pickles or olives, if you like. Serve immediately!