I love Mediterranean food! All things except olives. Yuck. Chicken Shawarma is one of my top favorite foods to pick up nearby on a day we don’t want to cook. There’s a cool local spot in MetroWest called Habibi. It’s owned by a nice Lebanese family. They are just the sweetest. Not only that, they are amazing cooks. Their food is fresh on the hour and everything is made by hand daily. They serve an array of Mediterranean foods, too. Their rotisserie Chicken Shawarma is by far, hands down, the greatest. Although their food is pure, nutritious and wholesome, it can be pretty expensive if you want to eat this once or twice a month for your entire family.
Do you love chicken shawarma, too? This is the perfect dish of Lebanese cuisine for you. We love shawarma so much that we had to recreate our own version so that we may be able to get our shawarma fix on a more frequent basis, including the perfect blend of spices in our Shawarma Seasoning. Our homemade Baked Chicken Shawarma may not be on an electric spit or spinning rotisserie but it sure is the bomb! Habibi likes to serve their shawarma over a bed of Arabic Rice with a side of Fresh Hummus and Classic Tabbouleh Salad. On occasion, we will request a side of falafel and a small container of their tahini garlic dipping sauce. They are to die for!
This dish is simple and it’s easy. You can even get the kids involved and teach a little bit about the concoction of the spices used to make this dish. It is bold in flavor with just the perfect amount of spice, using our fresh Shawarma Seasoning. We went pretty basic and traditional with the recreation of this recipe, but; feel free to tweak the recipe to your taste it relates to the amount of seasoning used. We sure like to get a kick in our taste buds and we, also, understand that you may not like that.
Need sides for this? I’ve already recreated the perfect Fresh Hummus and a Classic Tabbouleh Salad. After this dish, the next on the list is a good pot of Arabic Rice.
XO
- 4 lb chicken breast, chopped
- 1 lemon, juiced
- ¼ cup olive oil
- ¼ cup Shawarma Seasoning
- Chop chicken into thin cutlets.
- Juice lemon.
- In a bowl, add chicken, lemon juice, olive oil and seasoning. Mix until evenly coated. Cover. Refrigerate overnight.
- Preheat oven to 400° F.
- Line a cookie sheet with parchment paper. Spread out your chicken with ample space in order to bake evenly.
- Bake for 30 minutes.
- Remove from oven. Flip chicken.
- Bake for 30 minutes.
- Remove from oven. Allow to cool.
- Serve with hummus, tabbouleh, and rice.
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