Pete's Chicken Shawarma Marinade

Although the seasoning is traditionally used for rotisserie (shawarma), this recipe is adapted for easier, grilling methods. Brought to you by mr. Pete! Marinade for at least 1 hour for any benefits.

Chicken Shawarma recipe

2lbs meat (Skinless thighs and/or skinless breasts)

Marinade

• 1 cup greek yogurt

• 1/4 cup lemon juice

• 3/4 cup olive oil

• 1 tbsp Kosher salt

• 3-4 minced cloves of garlic

• 1-2 tbsp Paprika (Mixed smoked and sweet

• 1 tbsp Cumin

• 1 tbsp coriander

• 1/2 teaspoon cinnamon

• 1 tsp black pepper

• 1 tsp turmeric

• Optional (1/4 tsp cayenne pepper)
  

Steps

Prepare wet marinade in a bowl, and then add to ziploc bags that can hold the chicken. Place chicken in the ziploc, mix well, and let side in the refrigerator for at least 1 hour and up to 24hours..

This works best on a grill where the flame can blacken and singe some of the marinade that accumulates on the chicken.

This chicken can be eaten on its own, or chopped and served in a pita sandwich.