Happiness is eating a good shwarama!
I hate leaving my oven on to warm up food for shabbat day during these hot summer weeks. I like lunches that taste good and don’t have to be warmed up.
In steps shredded chicken shawarma. I Roasted an entire chicken with onions and shredded to be stuffed in homemade pita along with chummus, Israeli pickles, red cabbage, Israeli salad , and pickled red onions.
1 TBS olive Oil
1/2 Tsp @all_shuk_up Herb De Provence Sea Salt
2 TBS @all_shuk_up Shawarma Spice
1 Cup Water
1.5 Tsp @all_shuk_up Chicken Soup Mix
4 LB Whole Chicken
2 Yellow Onions, Sliced
Preheat Oven to 375 degrees. Place sliced onion, chicken soup mix and water in a 9x13 pan, place chicken on top and sprinkle with shawarma spice and Herb De Provence salt. Drizzle with oil, cover with foil tightly and cook for 1 hour. Uncover and increase temperature to 450 degrees for 30 minutes.