Monday, 17 February 2020

Chicken Shawarma Salad With Tahini Dressing

Chicken Shawarma Salad With Tahini Dressing

Chicken Shawarma
2 lemons juiced
1/2 c. avocado oil
3 garlic cloves minced
1 tsp kosher salt

  • Step number 1. In a small bowl, add the lemon juice, avocado oil, salt, pepper, and spices and whisk. Place the raw chicken thighs into a gallon-sized zipper bag and pour the marinade over the chicken. Rub the marinade into the chicken with your (clean) hands, then press the air out of the bag, seal, and place in the fridge. Marinate at least a few hours, and up to overnight. I prepare the marinade first thing in the morning for an evening meal.
  • After it, When you're ready to cook, preheat the oven to 425.
  • Step three, Remove the chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken. Roast for 30 minutes, until the chicken is cooked throughout. Set aside to cool slightly, then slice into 1/2" strips.
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