Paleo Chicken Shwarma

Paleo Chicken Shwarma
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 3 - 4
Another Paleo-ized version of a traditional Egyptian Dish. Using lemon in lieu of yogurt to tenderize the poultry renders a delicate, savory product.
  • 2# free range chicken thighs or breast(save bones and skin for stock)
  • 1 lemon, juiced, 1 tablespoon reserved
  • 4 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon cardamom
  • 1 teaspoon paprika
  • ¼ cup extra virgin olive oil
  • 1 small red cabbage, shredded, four leaves reserved
  1. Using meat tenderizer tool, pound meat to ¼ " thickness
  2. Combine lemon, spices and olive oil in food processor and whiz until combined
  3. Pour over chicken in large, flat ceramic or glass bowl
  4. Cover tightly and refrigerate 24 hours
  5. Combine shredded cabbage with reserved lemon juice; place in glass or ceramic dish and cover tightly, also for 24 hours
  6. Remove from refrigerator
  7. Place chicken on wire rack under broiler and cook 20 - 30 minutes until internal temp = 160 F
  8. Serve on bed of lemon infused cabbage, using reserved leaves as a wrap