Pan Roasted Chicken Shawarma
Servings
6Serving size
4 ounces chicken with yogurt sauceThis recipe can easily be multiplied and makes great leftovers. This recipes requires that you make Roasted Garlic first.
Serve with Brown and Wild Rice or Brown Rice or Cilantro Lime Rice or Cumin Rice or Low Sodium Cilantro Lime Rice or Savory Lemon Rice
Ingredients
| 4 clove Roasted Garlic |
| 2 clove Garlic, raw (minced) |
| 2 tsp. Lemon zest (minced; zest of 1 lemon) |
| 1 lemon yields Lemon juice |
| 1/2 tsp. Salt |
| 1 tsp. Ground cumin |
| 2 tsp. Paprika |
| 1/8 tsp. Ground cinnamon |
| 1/8 tsp. Ground cloves |
| 1/8 tsp. Ground allspice |
| 1/2 tsp., ground Ground cardamom |
| 1/8 tsp. Cayenne pepper |
| 2 tsp. Olive oil (divided) |
| 2 medium Red onion (sliced) |
| 24 ounces Boneless, skinless chicken thighs |
| 1/2 cup Nonfat Greek Yogurt |
| 1/4 medium Cucumber (grated) |
| 1 Tbsp. Fresh mint (minced) |
Instructions
Place the roasted garlic in a large mixing bowl and mash with a fork until smooth.
Add the minced garlic.
Remove the zest from the lemon and add the zest to the bowl.
Juice the lemon and add the juice to the bowl.
Add the salt, cumin, paprika, cinnamon, cloves, allspice, cardamom, and cayenne pepper, then mix until well blended.
Add the chicken thighs and toss until well coated.
Mix together the yogurt, cucumber, and mint. Place in the refrigerator until ready to use.
Place 2 teaspoons of olive oil in each of the skillets.
Add one of the sliced onions to each pan.
Return the pans to the oven and roast the onions for 20 minutes. Toss occasionally.
Add the chicken, evenly divided between the two pans.
Roast for 10 minutes and turn the chicken over in the pans.
Roast for another 5 minutes.
Serve topped with the yogurt sauce.
Serve this recipe with one of these starch side dishes.
Brown and Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Cilantro Lime Rice
Shake the can of coconut milk very well before opening it. In a medium sauce pain, heat the coconut milk, water, salt and lime juice. When the liquid boils, stir in the rice. Reduce heat to medium-low and simmer, covered, for about 40-45 minutes. Do not boil away all of…
Cumin Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 30 – 40 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Low Sodium Cilantro Lime Rice
Shake the can of coconut milk very well before opening it. In a medium sauce pain, heat the coconut milk, water, salt and lime juice. When the liquid boils, stir in the rice. Reduce heat to medium-low and simmer, covered, for about 40-45 minutes. Do not boil away all of…
Savory Lemon Rice
Place a medium sauce pan over high heat. Add the water, chicken stock and salt. Place the whole clove of garlic in the water. When the liquid boils, stir in the brown rice, lemon zest and lemon juice. Reduce heat to medium-low and simmer, partially covered, for about 25 –…
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
When you think shawarma, you probably think of the salty, fatty mystery meat on a long skewer roasted over a broiler flame with slices cut off randomly to stuff into pita bread. It’s one of those food items served on the streets of New York, London, or Madrid that seems of dubious origin and even more curious content.
Originally a Turkish dish of lamb, it is also made with poultry or beef and the Lebanese gyros are a sibling with similar flavors.