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Gin Ricky's Chicken Schawarma



1 ½ lbs Boneless Chicken Breasts

(Chicken Tenders work well)

Olive Oil

2 tsp Cumin

¾ tsp Turmeric

½ tsp Garlic Powder

¼ tsp Cinnamon

1 tsp Allspice

2 tsp Paprika

½ tsp Fire Salt

1 medium Tomato, diced

1 medium Red Onion, chopped

1 medium Cucumber, diced

2 cups Hummus

½ cup Tahini Puree

Juice of ½ Lemon

4 Cloves Garlic

2-3 tbl Water

½ tsp Gin Ricky’s Hot Sauce



Cut chicken into tender size pieces.  Mix cumin, turmeric, garlic powder, cinnamon, allspice, paprika, and fire salt with 6 tablespoons of olive oil to make a marinade.  Marinate chicken a least a couple of hours.  Overnight is always better.  Bake chicken tenders on baking sheet lined with parchment paper or foil.  Bake at 400 degrees for 10 minutes.  Remove and set aside.  Arrange hummus on the center of a serving plate, hollowing out a place in the center for olive oil and fresh parsley.  Arrange the tomato, red onion, and cucumber in separate piles around the hummus.  Reheat chicken and add to serving plate.  Drizzle Tahini Lemon Garlic Sauce over the plat as desired.


Tahini Lemon Garlic Sauce – Blend last 5 ingredients together in a small food processor.