Oven Roasted Chicken Shawarma
Servings 4 servings
Calories 648kcal
Ingredients
- 2 pound chicken breast
- 1/4 cup yogurt, plain
- 2 tablespoon lemon juice
- 1/4 cup olive oil
- 2 teaspoon cumin, ground
- 1 teaspoon paprika
- 1/8 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 1/8 teaspoon red pepper/chili flakes
Tzatziki
- 1/2 medium cucumber
- 2 clove garlic
- 1 cup Greek yogurt, plain
- 1/2 tsp vinegar, red wine
- 1/2 teaspoon lemon juice
- 1/4 teaspoon dill weed, dried
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
Serve With
- 4 large pita, whole wheat
- 1 medium tomato, red
- 1 medium onion, red
Instructions
- Make chicken marinade by combining yogurt, lemon juice, olive oil and spices. If using large chicken breasts, cut into smaller chunks, maybe 3 inches in size. Combine marinade and chicken in a large zip lock bag or other sealable container and make sure all chicken is coated. Place in the fridge for 1+ hours, or overnight (longer is better).
- If making Tzatziki: peel, seed and finely chop or shred cucumber; mince garlic cloves, and combine with 1 cup yogurt, red wine vinegar, lemon juice, dill, and salt and pepper in a sealable container and allow to chill in the fridge for 1+ hours.
- Once the chicken is done marinating, heat the oven to 425* F and line a large baking sheet with foil. Place chicken evenly spaced on the baking sheet and bake in the oven for 25-30 minutes, removing when the chicken is no longer pink when cut into. Allow to sit for a few minutes, then cut into strips and serve with tzatziki on pitas with tomatoes and red onion, or on a salad.
