One Pan Chicken Shawarma

Serve with rice, couscous or use to fill wraps, this One Pan Chicken Shawarma is flavourful guaranteed to be a hit with the entire family. Let me know if you give it a try!

Ready in: 45 mins (marinate time is extra 30 mins -2hrs ideally)

Serves:  4-5

Ingredients

• 700g boneless skinless chicken thighs, sliced into stripes 

• 2 red onion, cut into wedges 

• 1/2 tbsp sumac.

• Fresh parsley, finely chopped (garnish)

Seasoning

• Drizzle olive oil

• 3 tbsp plain Greek Yogurt 

• 2 tbsp tomato paste 

• 1 large lemon, juiced 

• 6 garlic cloves, minced 

• 1 tbsp thyme 

• 1 tbsp paprika 

• 1/s tsp cinnamon

• 1 tsp cumin 

• 2 pinches salt and pepper 

Cucumber Sauce:

• 3/4 cup plain greek yogurt

• 1 cucumber, diced finely 

• 3 tbsp fresh dill, finely chopped

• ½ lemon, juiced 

• Pinch of lemon and salt 

Method

Step 1. Place chicken in a large bowl. Add seasoning ingredients, mix really well and marinate for ideally 2hrs, but a minimum of 30 mins. 

Step 2. Preheat oven to 220C. Line a baking tray and add the chicken to the tray, ensuring not to overcrowd the tray. Add onion around the chicken on the tray. Drizzle with more olive oil and sprinkle with about 1/2 tbsp sumac. Place in oven and cook for 35-40 mins.

Step 3. Combine sauce ingredients in a small bowl and set aside. 

Step 4. Remove chicken from the oven, top with a few dollops of the sauce, lots of fresh herbs of choice, diced cucumber, another dusting of sumac, and fresh lemon juice.

Step 5. Eat as is, with rice, quinoa, or add it to Lebanese bread and make a wrap! 

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