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Chicken Shawarma Casserole

January 22, 2016

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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