Chicken Shawarma - Lindsay Merrill - Camp

Ingredients

For the Chicken (Can use this much marinade for like 4 lbs chicken)

• 2 lemons juiced (around 1/4 cup)

• ½ cup olive oil

• 6 cloves garlic peeled, smashed and minced (can used minced garlic in jar-- about 2-3 tsp

• Kosher salt and freshly cracked black pepper

• 2 teaspoons ground cumin

• 2 teaspoons paprika

• ½ teaspoon dried oregano

• ½ teaspoon red-pepper flakes

• 2 pounds boneless skinless chicken thighs (way more chicken per batch of marinade)

Instructions

1. In a large zip-top bag, combine the lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes. Add the chicken, zip the top of the bag and give it a quick shake to combine. Refrigerator for at least 1 hour and up to 12 hours.

2. Preheat a cast iron to medium high heat. Remove the chicken from the marinade and grill each chicken thigh for 4-5 minutes on each side until done. Remove and set aside to rest. (We’ll use grill.)

3. Slice the chicken against the grain into thin strips and transfer back into the skillet and sauté for 2 minutes until just slightly crispy around the edges.

4. Transfer the chicken to a large platter and serve with shredded lettuce, olives and a squeeze of fresh lemon juice.