Jida Homemade Spring Chicken Shawarma
The beauty of shawarma is the moist and flavorful chicken that’s been roasted so delicately. Our homemade Spring-Chicken Shawarma is very moist and uniquely flavored by our Jida’s Yellow Sassy Blend. The top player of this shawarma is the cherry on top. The caramelized white onions and green chili add a perfect combo of sweet and spicy.
15 min (and let the chicken rest in the rub for 30min )
For this recipe you will need 2 english cake foil containers (one container placed into the other - this will create a thick side layer which will keep the shawarma moist and tender)
1 kg / 2lb boneless, skinless spring chicken breast
For the Shawarma marinade:
3 teaspoons Jida’s Yellow Sassy Blend
5 tablespoons extra virgin olive oil
½ teaspoon black pepper
1 ¼ teaspoons salt
For the Shawarma top layer:
2 red onions, cut in half then sliced
1 green chilli, sliced
¾ teaspoon black pepper
2 tablespoons extra virgin olive oil
Stack the English cake foil containers, one into the other and line with parchment paper
In a large glass bowl, combine Jida’s Yellow Sassy Blend with all of the marinade ingredients until well blended. Add in the spring chicken and rub with the marinade until evenly coated.
Place the marinated chicken in layers into the prepared english cake containers. Tightly press the top chicken layer and cover with aluminum foil. Place in the refrigerator for 30 minutes.
Preheat your oven to 200°C / 400°F.
Drizzle 2 tablespoons of olive oil on top of the chicken and arrange the sliced onions and green chilli on top. Sprinkle with black pepper.
Bake for 45 minutes or until cooked to desire.
After 45 minutes, remove from the oven and drain out any fluids from the container.
Grill bake for additional 10 minutes until golden brown.