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Chicken Shawarma

I almost never stray from my favorite Paleo go-to Balsamic Dijon marinade! It's been my Sunday staple for about 5 years! But....recently I made this one to switch it up and got HOOKED! It's spicy but absolutely amazing! Makes for fabulous soft tacos, but it's AHmazing on a salad with Greek influence! (Think cucumber, feta, artichoke hearts, tomatoes, pepperoncini and Greek Dressing)

1 tbsp. olive oil of choice

the juice of 2 lemons

1 tbsp. ACV

2 tsp. cumin

2 tsp. ancho chili powder

2 tsp. paprika

2 tsp. red pepper flakes

1 tsp. cayenne pepper

2-4 lbs. chicken (I used half breasts and half boneless skinless thighs)

Shake, stir or whisk to combine! I like to make my marinades and dressings in a clean jar or a shaker cup! ;) Place chicken into a container with lid, pour marinade over, make sure all pieces are coated, cover and refridgerate. Marinade for 4+ hours. Heat up that Grill! I like to grill mine high heat for a quick 2 minute sear per side, then turn it down to medium-lo and let it finish there! Cook until internal temp of 165F!

Dressing Recipe Made with Greek Yogurt Coming this week! ;)

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