Ingredients
- 2 lbs ground chicken mix of thighs + breasts if possible
- ¼ cup yogurt
- 2 tablespoon olive oil
- 1.5 onions grated
- 1 tablespoon paprika
- 1.5 tablespoon cumin
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ tablespoon kosher salt
- 1 tablespoon oregano
- 6 mini peppers
Instructions
Prep the Mixture
- Grate the onion into a bowl.
- Add ground chicken, paprika, cumin, onion powder, garlic powder, salt, oregano, olive oil, and yogurt.
- Mix with your hands until everything is fully combined.
Shape the Logs
- Cut a large sheet of parchment paper.
- Place about ⅓ cup of chicken mixture in the center.
- Cover with another parchment sheet and roll the meat into a thin rectangle.
- Remove the top sheet and roll the chicken tightly into a log using the parchment.
- Repeat until all the meat is rolled into logs.
Bake
- Preheat oven to 400°F.
- Place chicken logs (still wrapped in parchment) on a baking sheet with mini red peppers.
- Bake for 18 minutes.
Broil
- Unwrap the logs from the parchment.
- Broil for 5 minutes to brown the outside.
Shred & Serve
- Using your hands, shred the chicken logs into thin strips.
- Serve in pita with lettuce, tomatoes, fries, and shawarma sauce.
Video
Notes
Storage & Reheating
- Store: Refrigerate shredded chicken up to 4 days.
- Freeze: Up to 3 months.
- Reheat: Crisp in a hot skillet with a drizzle of olive oil.