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Oven-Roasted Chicken Shawarma
Plat

Oven-Roasted Chicken Shawarma

3 h 20Pour 6Nutri-Score B€€
par @seattlehanddoc54 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • boneless skinless chicken thighs (trimmed of excess fat)Viandes1,1 kg
  • olive oilÉpicerie30 ml
  • saltÉpices3 g
  • black pepper (freshly cracked)Épices1 g
  • plain yogurtProduits laitiers30 g
  • lemon (juiced (half a large lemon))Fruits et légumes1 morceau
  • dried thymeÉpices3 g
  • garlic powderÉpices5 g
  • smoked paprikaÉpices7 g
  • Aleppo pepperÉpices4 g
  • cayenne pepperÉpices1 g
  • turmericÉpices1 g
  • cuminÉpices1 g
  • ground cardamom (optional)Épices500 milligrammes
  • cinnamonÉpices1 g
  • ground nutmeg (optional)Épices300 milligrammes
  • red onion (half a large onion, thinly sliced)Fruits et légumes1 morceau

par portion

Nutrition

297kcal

Glucides
4 g
Protéines
35 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Moule à cake
  • Four
  • cutting board

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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).
    Étape 4

  5. Bake

    • Pack the marinated chicken and onion tightly into a loaf pan.
    • Bake uncovered until fully cooked and deeply golden on top.
    Étape 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.
    Étape 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.
    Étape 7
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