Loaf Pan Shwarma
Another #fakeouttakeout recipe that will be on repeat at your house.Â
I will 100% admit this is not a substitute for my favorite shwarma place in Israel. But it’s a fantastic close second when I can’t get Uber eats to America from there!Â
AMAZING on Chummus and actually what’s going on my #gameday menu for Sunday!Â
Ingredients
2 lbs Dark Chicken Cutlets , skin off
3-4 shallots sliced
1 red onion, sliced thin
1/4 cup coconut cream or milk (full fat)
For the spices:
2 tbsp. Sweet Paprika
1 tbsp. Smoked paprika
2 tsp. Cumin
2 tsp. Curry powder
2 tbsp. Dried parsley
1 tbsp. Garlic powder
1 tbsp. Onion powder
3 tsp. Sumac
1 tbsp. Brown sugar
3 tsp. Salt
2 tsp. Black pepper
1/2 a lemon zested
1/2 lemon, juiced
3 tbsp. Oil
Instructions
Mix everything in a large bowl and really coat that chicken well.Â
Let the chicken sit in the marinate for about 20 minutes.Â
Spray your loaf pan very well.Â
Then pack your chicken very well into the pan, layering each piece on top of the larger with some of the onions.Â
Bake uncovered on 425F for about 50-55 minutes until the chicken is cooked through.Â
Serve warm or hot, sliced into small piecesÂ