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Oven-Roasted Chicken Shawarma
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Oven-Roasted Chicken Shawarma

3 h 20 minPara 6Nutri-Score B€€
de @seattlehanddoc54 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • boneless skinless chicken thighs (trimmed of excess fat)Carne1,1 kg
  • olive oilDespensa30 ml
  • saltEspecias3 g
  • black pepper (freshly cracked)Especias1 g
  • plain yogurtLácteos30 g
  • lemon (juiced (half a large lemon))Frutas y verduras1 pieza
  • dried thymeEspecias3 g
  • garlic powderEspecias5 g
  • smoked paprikaEspecias7 g
  • Aleppo pepperEspecias4 g
  • cayenne pepperEspecias1 g
  • turmericEspecias1 g
  • cuminEspecias1 g
  • ground cardamom (optional)Especias500 miligramos
  • cinnamonEspecias1 g
  • ground nutmeg (optional)Especias300 miligramos
  • red onion (half a large onion, thinly sliced)Frutas y verduras1 pieza

por ración

Nutrición

297kcal

Carbohidratos
4 g
Proteínas
35 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Molde rectangular
  • Horno
  • cutting board

paso a paso

Preparación

  1. Season the chicken

    • Place the trimmed chicken thighs in a large mixing bowl.
    • Drizzle with the olive oil and season with the salt, black pepper and lemon juice.
    • Stir in the yogurt to tenderize the chicken and boost flavor.
    Paso 1

  2. Add the spices

    • Add the dried thyme, garlic powder, smoked paprika, Aleppo pepper, cayenne, turmeric, cumin, cardamom, cinnamon and nutmeg.
    • Mix thoroughly so the chicken is evenly coated.
    Paso 2

  3. Marinate

    • Mix in the thinly sliced red onion.
    • Cover and refrigerate for at least 2 hours, ideally overnight; longer marinating deepens the flavor.
    Paso 3

  4. Bring to room temperature and preheat

    • Take the chicken out of the fridge and let it sit for 30 minutes before cooking.
    • Preheat the oven to 218 °C (425 °F).
    Paso 4

  5. Bake

    • Pack the marinated chicken and onion tightly into a loaf pan.
    • Bake uncovered until fully cooked and deeply golden on top.
    Paso 5

  6. Drain and slice

    • Remove the pan from the oven and tilt it over a bowl to drain the excess juices, keeping the liquid for drizzling or broth.
    • Flip the chicken loaf onto a cutting board and slice into thin strips or bite-sized pieces.
    Paso 6

  7. Serve

    • Serve as-is, in a salad, in a grain bowl or wrapped in pita.
    • For crispier edges, broil the sliced chicken on a sheet pan for 2-3 minutes before serving.
    Paso 7
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