CHICKEN SHAWARMA IN THE OVEN!

January 21, 2019

Personal requirements when I’m making these for them to be incredible are: super soft pitas (probably from the deli section), lots of crunchy carrots in and around the wrap (and hummus), and THIS MARINADE. I love the flavor combined with the hummus and sauce. My husband really likes this type of cuisine, so this recipe was made as a little love letter to him.

I’m not really a kitchen gadgets person; I don’t have a lot of them at all and generally don’t really like them. BUT I asked for an immersion blender for christmas and I am very into it.

I like that for making dressings, sauces, or smoothies, I don’t have to dirty the whole blender or food processor. Mine came with a plastic cup (with measurements!) I can just put in the dishwasher, and then I rinse the attachment off as soon as I’m done and put it away. It’s like it was never here. WAY less cumbersome than the blender. I seriously love it and it’s only $32 on amazon. I used it for the sauce in this recipe!

Chicken Shawarma in the Oven!
Serves six

2/3 cup lemon juice, divided
1/2 cup olive oil, divided
1 teaspoon salt
2 teaspoons pepper
2 teaspoons paprika
1 teaspoon red pepper flake
1/2 teaspoon cinnamon
3 boneless, skinless chicken breasts
2 onions, sliced
3 tablespoons greek yogurt
4 cloves garlic
1 tablespoon onion powder
1 tablespoon fresh dill
6 pitas
Hummus
Sliced carrots

Combine 1/3 cup lemon juice, 1/4 cup olive oil, salt, pepper, paprika, red pepper flake, and cinnamon in a gallon plastic bag with chicken breasts. Marinade in fridge for 2 hours, or overnight works too.

Preheat oven to 425 degrees. Pour chicken and marinade into a lined 9×13 baking dish. Top with onions. Roast for 40 minutes. Slice chicken.

Make sauce by combining in a blender, immersion blender, or food processor 1/3 cup lemon juice, 1/4 cup olive oil, greek yogurt, garlic, onion powder, and dill.

Spread hummus on pita and layer on chicken, onions and sliced carrot. Top with sauce and additional dill.

CHICKEN SHAWARMA IN THE OVEN!
 
Author:
Ingredients
  • ⅔ cup lemon juice, divided
  • ½ cup olive oil, divided
  • 1 teaspoon salt
  • 2 teaspoons pepper
  • 2 teaspoons paprika
  • 1 teaspoon red pepper flake
  • ½ teaspoon cinnamon
  • 3 boneless, skinless chicken breasts
  • 2 onions, sliced
  • 3 tablespoons greek yogurt
  • 4 cloves garlic
  • 1 tablespoon onion powder
  • 1 tablespoon fresh dill
  • 6 pitas
  • Hummus
  • Sliced carrots
Instructions
  1. Combine ⅓ cup lemon juice, ¼ cup olive oil, salt, pepper, paprika, red pepper flake, and cinnamon in a gallon plastic bag with chicken breasts. Marinade in fridge for 2 hours, or overnight works too.
  2. Preheat oven to 425 degrees. Pour chicken and marinade into a lined 9x13 baking dish. Top with onions. Roast for 40 minutes. Slice chicken.
  3. Make sauce by combining in a blender, immersion blender, or food processor ⅓ cup lemon juice, ¼ cup olive oil, greek yogurt, garlic, onion powder, and dill.
  4. Spread hummus on pita and layer on chicken, onions and sliced carrot. Top with sauce and additional dill.

 

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