Baked Chicken Shawarma
Chicken thighs marinated in yogurt and spices then baked to perfection and served with a parsley tahini sauce
Servings: 8
Calories: 307kcal
Equipment
- Blender or food processor
- Baking sheet and rack
Ingredients
Chicken Shawarma
- 3 pounds chicken thighs boneless and skinless
- 1.5 cup plain Greek yogurt
- 1 onion diced
- ¼ cup red wine vinegar
- ½ cup minced parsley
- 1 Tablespoon cumin
- 6 cloves garlic crushed
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- 1 teaspoon fine sea salt
Parsley Tahini Sauce
- ¾ cup tahini
- 1 cup water
- 1 clove garlic
- ½ teaspoon fine sea salt
- 3 Tablespoon lemon juice
- 1 cup coarsely chopped parsley
Instructions
- Mix together the yogurt, onion, red wine vinegar, minced parsley, cumin, garlic, smoked paprika, cinnamon and sea salt to make the chicken shawarma marinade.
- Toss the chicken thighs in the marinade until all pieces are well covered.
- Place the chicken in a plastic bag or other storage container and keep in the fridge to marinate for 6-12 hours.
- Heat your oven to 400℉Place a wire baking rack over a large baking sheet then place the chicken on top of of it in a flat single layer.Bake for 20-25 mins then remove from the oven.
- Set the oven to broil.Remove the chicken from the baking sheet to a large cutting board and cut the thighs into strips.Place the cut chicken on the baking sheet and put under the broiler for 5-10 minutes, or until the top of the chicken begins to crisp a bit.
To make the parsley tahini:
- Put the tahini, water, garlic, salt, lemon juice and parsley in a blender or food processor.
- Blend until smooth then serve with the chicken shawarma
Nutrition
Calories: 307kcal | Carbohydrates: 10g | Protein: 29g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 563mg | Potassium: 474mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1146IU | Vitamin C: 20mg | Calcium: 124mg | Iron: 3mg