Easy Oven Roasted Chicken Shawarma

In case you haven’t heard, we’re expecting our newest addition, a baby boy, in just a few more months! As all of you mama’s know, the cravings hit hard and fast. I’ve been doing my best to curb them when I can with homemade healthy meals rather than giving in to the ease (and expense) of takeout. I was put on strict orders not to do any exercise for the first half of my pregnancy, which has made eating healthy even more important.

I don’t know why, but Greek food is always a must when I’m pregnant. I love Greek food all the time though, so this recipe will definitely be added to the weeknight dinner rotation.

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Marinating the chicken is the most important step to this dish because the flavor of the lemon juice and all of the greek spices is what makes the chicken so delicious. Start by whisking the olive oil, lemon juice, garlic, salt, cumin, pepper, paprika, red pepper flakes, turmeric, and cinnamon in a bowl. I then transfer it to a large plastic bag (for easier cleanup and less dishes!) with the chicken, and toss it around until the chicken is coated. The turmeric will make the marinade super yellow (it has that effect on things, but turmeric is really healthy and yummy, so don’t let it freak you out). Put the chicken in the refrigerator for at least 4 hours, though when it comes to marinating, the longer the better in my opinion, so overnight is fine.

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I use chicken thighs because their cheaper and my husband’s favorite, but you can use chicken breasts or a mix of both.

Lay the chicken on a foil lined baking sheet (for easy cleanup once again).

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Bake for 30-35 minutes at 400 degrees until the chicken is fully cooked. Don’t just dump the bag onto the pan, because you don’t need all of the extra marinade juices in the pan with the chicken. Allow the chicken to cool in the pan before cutting into strips.

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Now, we try to do as healthy during the week as we can in our house. So, while chicken shawarma is usually served with pita, we opt for laying the chicken over a bed of roasted sweet potatoes and topping with all of the delicious greek toppings: cucumbers, tomatoes, dill (my favorite underrated herb), FETA, and TZATZIKI. If you’ve never made your own tzatziki before, you NEED to because it’s so easy and so delicious (one of those things that tastes WAY better homemade). I have an easy recipe you can check out here.

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This dinner is not only super healthy but so delicious you won’t even feel like you’re missing out by cooking at home.

Happy Sunday ๐Ÿ™‚ Have a wonderful week!

Easy Oven Roasted Chicken Shawarma

  • Servings: 4-5
  • Difficulty: Easy
  • Print

3lbs boneless, skinless chicken thighs
3/4 cup olive oil
6 tbsp of lemon juice
3 tsp minced garlic
1 1/2 tsp salt
1 1/2 tsp cumin
1 tsp pepper
1 tsp paprika
1 tsp red pepper flakes
1/2 tsp turmeric
1/8 tsp cinnamon

Serve with:
Roasted sweet potato “chips” or cubes
Feta
Diced cucumber
Diced tomato
Dill
Homemade tzatziki

1. Marinade chicken by whisking together olive oil, lemon juice, garlic, salt, cumin, pepper, paprika, red pepper flakes, turmeric, and cinnamon in a bowl. Add the chicken, toss so the chicken is coated well in the marinade, and allow to sit in the refrigerator for 4-6 hours.
2. Lay chicken pieces on a baking sheet, and bake at 400 degrees for 30-35 minutes until chicken is fully cooked.
3. Allow chicken to cool in pan for 5-10 minutes, then cut into strips.
4. Serve over roasted sweet potatoes or in a pita topped with crumbled feta, diced cucumber, diced tomato, and dill. Don’t forget the best part- homemade tzatziki!

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