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Oven Roasted Chicken Shawarma

This oven roasted chicken shawarma is an easy meal your family will love. This recipe has been adapted Jenn Segal's new cookbook Weeknight Weekend, Once Upon a Chef.

Ingredients

Chicken

  • 4 tbsp extra virgin olive oil divided
  • 1½ tsp salt divided
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ¾ tsp turmeric
  • ¼ tsp cayenne pepper
  • ⅛ tsp cinnamon
  • 3 garlic cloves minced
  • 2 lbs skinless chicken breasts and or thighs
  • 1 small sweet onion thinly sliced

Tangy Yogurt Sauce

  • ¾ cup 2% or higher plain greek yogurt
  • ¼ cup mayonnaise
  • 1 tbsp freshly squeezed lemon juice
  • 1 small garlic clove minced
  • ¼ tsp salt

For Serving

  • 6 naan or pita breads
  • 1 small head romaine lettuce washed and chopped
  • 1 cucumber halved and sliced
  • 2 plum tomatoes thinly sliced

Instructions

  • Preheat oven to 400°F on convection (or 425°F regular bake)
  • Line a large baking sheet with heavy duty aluminum foil.
  • In a large bowl whisk together 3 tablespoons of oil, 1 ¼ tsp salt, the cumin, coriander, turmeric, cayenne, cinnamon and garlic.
  • Trim chicken thighs with kitchen shears and chop chicken into medium sized or bite sized pieces. Stir into the spices. Arrange chicken in a single layer on the prepared baking sheet.
  • In the same bowl (no need to rinse) add the remaining 1 tablespoon of oil, ¼ salt and the sliced onions. Stir to combine and spread out on top of and around the chicken.
  • Roast for 20 minutes, stir and bake for another 5-10 min until the chicken is cooked through and onions are beginning to caramelize.
  • While the chicken cooks, make the sauce. In a small bowl whisk together yogurt, mayonnaise, lemon juice, garlic and salt. Taste and season if necessary.
  • When the chicken is almost done pop the flatbread onto another rack in the oven for a couple of minutes.
  • Slice the chicken if needed and stir together in a bowl with the onions and juices. Serve with warmed flatbread, sauce and chopped veggies.