SEATTLE — Whether you're in the mood for a snack or are looking for a delicious option for a smaller plate, mezze bowls are a perfect addition to your menu for an Eastern Mediterranean and Middle Eastern touch. 

Mezze is a selection of small dishes served as appetizers in parts of the Middle East and Mediterranean countries, similar to the Spanish tapas.

Samantha Ferraro of the blog The Little Ferraro Kitchen is cooking up Chicken Schwarma as part of the process of building a tasty mezze bowl. 

Samantha Ferraro's Chicken Shawarma Recipe

From The Weeknight Mediterranean Cookbook

  • 2 pounds boneless, skinless chicken thighs
  • ¼ cup olive oil
  • 5 garlic cloves, chopped finely
  • 2 lemons, zested and juiced
  • ½ tsp allspice
  • 2 tsp cumin 
  • 2 tsp paprika
  • 1 tsp ground turmeric
  • ¼ tsp cinnamon
  • 1 tsp kosher salt

Preheat oven to 400 °F (204 °C). 

In a large bowl, combine the chicken thighs with the olive oil, garlic, lemon zest and juice and spices and coat everything well. Cover with plastic wrap and marinate in the fridge for at least 20 minutes and up to an hour. The longer the better. 

On a foil-lined baking sheet, transfer chicken, making sure to pour over any leftover marinade. 

Bake for 30-35 minutes until chicken is cooked through. 

For extra crispy edges, increase heat to 425 °F  (218 °C) and continue cooking for 8-10 minutes. 

Once done, remove from oven and allow to rest for 5 minutes before cutting into it, then cut chicken into slices. 

Serve with pita bread, green tahini sauce, chopped salad, fresh herbs and lemon. 

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