Chicken Wing Shawarma
When you think of shawarma, you typically think of Mediterranean and Middle Eastern meats roasting upright on a spit. When chicken is being used, the marinade ususally consists of yogurt and lemon juice with spices such as cumin, paprika, coriander, turmeric, and cloves. In this African version of shawarma, the spices used are white pepper, nutmeg, coriander, smoked paprika, and thyme. This marinade just happens to be great on chicken wings. The yogurt and lemon juice act as a natural tenderizer as well as adding a richness to the chicken; much the same way as marinating your chicken in buttermilk before it's breaded and fried. Plus, these wings are baked instead of being fried. Shawarma wings are great on the grill, taking about 20-25 minutes, turning every 3-4 minutes or so to prevent burning.
Ingredients
- 3 lbs chicken wings halved, tips removed
- 3 tsp lemon juice
- 3 garlic cloves minced
- 1 tsp white pepper
- 1 tsp nutmeg
- 1 tsp smoked paprika
- 1/2 tsp thyme
- 1 tsp coriander
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1 tsp chicken bouillon
- 1/2 cup plain yogurt
Instructions
- Mix all of the marinade ingredients together. Marinate the chicken wings in a gallon size ziplock bag for at least 4 hours, preferaby overnight.
- When ready to cook, preheat the oven to 400 degrees. Put the wings on a rack on a baking sheet lined with foil.
- Bake the chicken wings for 40 minutes, flipping the wings after the first 20 minutes.
