Chicken Shawarma

It’s loaded with rich flavorful chicken, crunchy banana peppers, spicy garlic sauce, and smooth hummus wrapped up in warm, pita bread.


- garam masala - turmeric - garlic powder - onion powder - ground cinnamon - ground ginger - coriander

Preheat oven to 400 degrees. In a small sized bowl combine together all spices including salt and pepper. Rub chicken liberally with spice mixture and place in a greased baking dish.

The Chicken:

Bake for 10 minutes, then flip chicken over. Bake an additional 5 – 10 minutes, or unti chicken reaches an internal temperature of 165 degrees.

Place the chickpeas, garlic, olive oil, lemon juice, tahini, cumin, salt, paprika, and water into the container of a food processor, mini chopper, or blender and pulse to combine.

The Hummus:

If needed, add more water 1 tablespoon at a time, to reach the desired consistency.

Place the garlic, salt, lemon juice, water, egg white, and vegetable oil into the bottom of the mason jar.

The Toum:

Place the immersion blender into the jar, touching the bottom. Pulse it on high a few times while stabbing at the bottom of the jar a few times to puree the garlic chunks.

Swipe up for full recipe!