Chicken Shawarma

Name: Chicken Shawarma
Ingredients: 9 lbs 2 oz Chicken breast (boneless, skinless, raw - see note); 1 ½ cups + 1 Tbsp Oil (olive, salad or cooking ); 2 2/3 Tbsp + ½ tsp Lemon (juice, raw ); 2 2/3 Tbsp + ½ tsp Paprika; 1 Tbsp + 1 ¼ tsp Allspice (ground ); 1Tbsp + 1 ¼ tsp Garlic powder; 1 Tbsp + 1 ¼ tsp Cumin (ground ); 1 Tbsp + 1 ¼ tsp Turmeric (ground ); 1 Tbsp + 1 ¼ tsp Cinnamon (ground ); 1 Tbsp + 1 ¼ tsp Salt (table )

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Recipe HACCP Process:

#2 Same Day Service

Serving Size:

2 oz

Yield: 50 servings

Source:

JSI Back to Basics: Mediterranean Flavors Recipe

Ingredients

9 lbs 2 oz Chicken breast, boneless, skinless, raw – see note
1 ½ cups + 1 Tbsp Oil, olive, salad or cooking
2 2/3 Tbsp + ½ tsp Lemon, juice, raw
2 2/3 Tbsp + ½ tsp Paprika
1 Tbsp + 1 ¼ tsp Allspice, ground
1Tbsp + 1 ¼ tsp Garlic powder
1 Tbsp + 1 ¼ tsp Cumin, ground
1 Tbsp + 1 ¼ tsp Turmeric, ground
1 Tbsp + 1 ¼ tsp Cinnamon, ground
1 Tbsp + 1 ¼ tsp Salt, table

Instructions:

To make marinade add olive oil, lemon juice, and all other dry ingredients to a bowl. Whisk to combine.
Place chicken in a shallow pan. Pour marinade over chicken and coat evenly. Cover the pan with plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 375°F.
Line a sheet pan with parchment paper. Place chicken on parchment and bake until chicken reaches 165°F for at least 15 seconds. Load pans of chicken in every other rack in the oven to allow for more browning of the chicken, if time permits.
Allow chicken to rest for about 10 minutes or until cool enough to handle and cut chicken into thin strips.
Hold for hot service at 135°F or higher.

Nutritional Analysis:

Calories: 113.7kcalCarbohydrates: 1.1gProtein: 8.96gFat: 8.28gSaturated Fat: 1.48gTrans Fat: 0gCholesterol: 22.82mgSodium: 208.13mgFiber: 0.39gSugar: 0.12g

Meal Component Information:

Meat/Meat Alternate – 2 oz equivalent

Note:

Choose USDA foods whenever available to save on cost.

1 lb. raw chicken = 0.73 lb cooked