Chicken Shawarma Casserole

There are a couple things I miss most about growing up in Michigan, and one of them DEFINITELY is the delicious Mediterranean food. I could practically be half Arab, because we ate so much and such a variety of Mediterranean cuisine growing up.

One of my favorite things to eat was a Shawarma. Spiced, juicy, roasted, chicken strips shaved off the spinning rotisserie fresh to order. Unfortunately a flight every week to Dearborn (a city in MI...also known as Arab town) is not practical, so I had to find my own way to satisfy my Mediterranean cravings. Of course I don't have a rotisserie so I had to make due with my oven.


Here's my take on a Mediterranean classic in casserole form. :)

Ingredients: 2 lbs Boneless, Skinless Chicken Thighs, cut into strips 2 Lemons, juiced 1 Lemon, zested 6 Garlic Cloves, finely minced/paste 3 to 4 Tbsp Greek Yogurt 3 to 4 Tbsp Olive Oil 1 Tbsp Apple Cider Vinegar 1.5 tsp Ground White Pepper 1/2 tsp Ground Ginger Powder 1/2 tsp Ground Cinnamon Pinch of Nutmeg 1 Tbsp Fresh Thyme or 1 tsp Dry 1/2 tsp Paprika 1/2 tsp Chili Powder (optional) 1 tsp Cumin Powder 1 tsp Coriander Powder Salt/Pepper (to taste) 1 Tbsp Tomato Paste

Method: -Mix all the ingredients except the chicken to make a marinade. -Then add your chicken strips and marinate the chicken for AT LEAST 4 hours.

Assembly: 1 Tbsp Olive Oil 1 Large Carrot (sliced) 5 Finger Potatoes or 1 Large Potato (sliced) Salt/Pepper (to taste) 1 Tomato (sliced) Handful of Chopped Fresh Thyme & Mint

-In a large casserole dish, brush your olive oil into the dish. -Now line your sliced carrots and potatoes in an even layer. -Season with salt/pepper, then pour over the chicken with its marinade. -Evenly spread it out, then add sliced tomatoes over top. -Sprinkle with your chopped fresh herbs. -Bake at 400 for 30 to 40 minutes, then on Broil for 5 to 10 minutes or until chicken is golden/char and cooked through.



*You can assemble this casserole a day in advanced, just pull it out of the refrigerator 30 mins before baking the next day.

Serve your oven to table Shawarma Casserole with traditional sides like: Couscous Salad, Hummus Olive Tapenade, Pita Bread, and some delicious pickles. It's sure to be a feast, Dearborn style! :)

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