Middle Eastern
Chicken Shawarma Traybake
All the shawarma spice, none of the spit — juicy thighs and onions from one oven tray.
50 min 4 servings
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Ingredients
For 4 servings
- 800 g chicken thigh
- 2 piece onion, cut in wedges
- 3 tbsp olive oil
- 1 piece lemon, juiced
- 4 clove garlic, crushed
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp turmeric
- 0.5 tsp cinnamon
- 150 g greek yogurt, to serve
- 1.5 tsp salt
Nutrition / serving
- Calories
- 598 kcal
- Protein
- 57 g
- Carbs
- 14 g
- Fat
- 35 g
Allergens: dairy
Estimated from ingredient data.
Method
Whisk oil, lemon, garlic and all the spices into a marinade; massage into the chicken (30 min if you have it).
Heat the oven to 220°C. Spread chicken and onion wedges on a tray.
Roast until charred at the edges and cooked through, turning once.
Rest briefly, then serve with yogurt and warm flatbread.
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