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Oven-Roasted Chicken Shawarma
Hoofdgerecht

Oven-Roasted Chicken Shawarma

3 u 20 minVoor 6Nutri-Score B€€
van @seattlehanddoc54 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

6 personen
  • boneless skinless chicken thighs (trimmed of excess fat)Vlees1,1 kg
  • olive oilVoorraadkast30 ml
  • saltKruiden en specerijen3 g
  • black pepper (freshly cracked)Kruiden en specerijen1 g
  • plain yogurtZuivel30 g
  • lemon (juiced (half a large lemon))Groente en fruit1 stuk
  • dried thymeKruiden en specerijen3 g
  • garlic powderKruiden en specerijen5 g
  • smoked paprikaKruiden en specerijen7 g
  • Aleppo pepperKruiden en specerijen4 g
  • cayenne pepperKruiden en specerijen1 g
  • turmericKruiden en specerijen1 g
  • cuminKruiden en specerijen1 g
  • ground cardamom (optional)Kruiden en specerijen500 mg
  • cinnamonKruiden en specerijen1 g
  • ground nutmeg (optional)Kruiden en specerijen300 mg
  • red onion (half a large onion, thinly sliced)Groente en fruit1 stuk

per portie

Voedingswaarden

297kcal

Koolhydraten
4 g
Eiwitten
35 g
Vetten
16 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom
  • Cakevorm
  • Oven
  • cutting board

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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).
    Stap 4

  5. Bake

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