August 19 Lulu’s Chicken Shawarma

“There is no sincerer love than the love of food.” George Bernard Shaw

Let me apologize in advance for my Creole-ness. Let me clarify: I am incapable of following a recipe, step-by-step. I don’t measure ingredients, even when I’m following a recipe. I eyeball and taste and guess-timate. I add extra stuff, leave some stuff out. I consider the recipe a suggestion. I do my own thing.

I do love Lebanese chicken shawarma (the way it tastes in the restaurant) so I followed this recipe more closely than I normally would, but not exactly. I wanted it to taste the same but I just can’t do the step-by-step thing, I’m too opinionated.

I cut up six organic chicken thighs and created a marinade with the following (approximations):

  • 1/4 cup extra virgin olive oil
  • 2 tbsp red onions in the food processor
  • 2 tsp fresh ground cumin
  • 2 tsp paprika
  • 3/4 tsp turmeric
  • 1/4 tsp garlic powder
  • 1/4 tsp cinnamon
  • Pinch of cayenne
  • Pinch of sea salt and black pepper

I marinated the chicken for several hours then baked it in the oven instead of grilling it. After baking it, I sauteed it in more olive oil to get a little crisp on  the edges. C’est magnifique! Paired it with a simple romaine lettuce salad with seasoned cucumbers, Campari tomatoes and red onions with olive oil dressing. Yummy! I usually pay $13 for a chicken shawarma plate at my fave middle eastern eatery. $13 for one serving. I made about six servings for the price of the chicken thighs, roughly $7-$8, I had all of the spices in my kitchen. I’m no mathematician but…I’m gonna be making my own chicken shawarma in the future.


Ingredients for the marinade
Six chicken thighs cut up into strips
The marinade bag
From oven to skillet
Wonderful salad


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