- Home
- About
- Gift Bags
- Find Me
-
Spices
- grind
- pow
- rub
- nice
- toss
- voodo
- sass
- snap
- magic
- oolala
- quest
- mangia
- zen
- fire
- heal
- seven
- jardin
- five
- smoke
- shine
- maya
- boost
- cool
- calm
- pow-r
- green
- kash
- opa
- zesty
- island
- gobble
- fiesta
- nutty
- alyum
- punkn
- red
- shichi
- kare
- verde
- news
- pepa
- mull
- eleven
- crunch
- steak
- gold
- pickle
- king
- chorizo
- dhaba
- breathe
- umami
- camp
- thieves
- adapt
- choka
- game
- adobo
- sazon
- cluck
- chip
- veg
- roast
- furi
- crisp
ROASTED CHICKEN SHAWARMA
~4-6 servings~
Juice of 2 lemons, 3-4 TBSP
1/4 cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
2 Tbsp SEVEN®
Salt, to taste
2 lbs boneless, skinless chicken
1 large red onion, peeled and cut into wedges
To serve: pita bread or rice pilaf, fresh chopped parsley or cilantro, olives, pickles, tzatziki, tahini, chopped tomatoes, sliced cucumbers, and feta.
1. In a large bowl, whisk together lemon juice, 1/4 cup olive oil, garlic, SEVEN® and salt. Add chicken and toss to coat well. Cover and refrigerate at least an hour or overnight.
2. Heat oven to 425 degrees F. Drizzle 1 TBSP olive oil onto a baking sheet to coat.
3. Bring chicken to room temperature and add onion wedges to marinade, tossing to coat. Spread out all the chicken and onion pieces out onto the baking sheet and roast until cooked through and browned around the edges, about 40-45 minutes.
4. Remove from oven and let sit for 15 minutes before slicing. Serve with your favorite accompaniments.