Description
A flavorful and easy-to-make chicken shawarma bake that the whole family will love.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 1/4 cup fresh lemon juice
- 1/4 cup plain Greek yogurt
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 large pita breads or flatbreads
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine olive oil, cumin, coriander, smoked paprika, garlic powder, onion powder, turmeric, cinnamon, cayenne pepper, salt, black pepper, lemon juice, and Greek yogurt. Mix well to create a marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- In a large oven-safe skillet or baking dish, spread the sliced onion and bell peppers evenly.
- Place the marinated chicken thighs on top of the vegetables.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove from the oven and let it rest for 5 minutes.
- Slice the chicken and serve it in pita breads or flatbreads, topped with the roasted vegetables and garnished with fresh parsley.
Notes
- For added flavor, consider marinating the chicken overnight.
- You can substitute chicken thighs with chicken breasts for a leaner option.
- Serve with a side of tzatziki sauce for extra creaminess.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg