These are my personal requirements when I’m making these for them to be incredible: super soft pitas, lots of crunchy carrots in and around the wrap (and hummus), and this marinade! I love its 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. It’s only $32 on amazon (linked above).
I used it for the sauce in this recipe!
Chicken Shawarma in the Oven!
Serves six
8 lemons, juiced
1 cup olive oil, divided
2 teaspoons salt
1 tablespoon black pepper
1 tablespoon paprika
2 teaspoons red pepper flake
1 teaspoon cinnamon
6 chicken breasts
4 onions, sliced
2 cups greek yogurt
2 cloves garlic
2 tablespoons onion powder
2 tablespoons fresh dill, plus additional
12 pitas
hummus
sliced carrots
Combine a quarter of the lemon juice, 1/2 cup olive oil, salt, black pepper, paprika, red pepper flake, and cinnamon in a gallon plastic bag with chicken breasts. Marinade in fridge for 2 hours, or overnight.
Preheat oven to 425 degrees.
Pour chicken and marinade into a lined 9 x 13 baking dish. Top with onions. Roast 40 minutes. Slice chicken thinly.
Make tzatziki sauce by blending remaining lemon juice, 1/2 cup olive oil, greek yogurt, garlic, onion powder, and dill.
Spread hummus on pita and layer on chicken, onions, and sliced carrots. Top with tzatziki sauce and additional dill.
- 8 lemons, juiced
- 1 cup olive oil, divided
- 2 teaspoons salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 2 teaspoons red pepper flake
- 1 teaspoon cinnamon
- 6 chicken breasts
- 4 onions, sliced
- 2 cups greek yogurt
- 2 cloves garlic
- 2 tablespoons onion powder
- 2 tablespoons fresh dill, plus additional
- 12 pitas
- hummus
- sliced carrots
- Combine a quarter of the lemon juice, ½ cup olive oil, salt, black pepper, paprika, red pepper flake, and cinnamon in a gallon plastic bag with chicken breasts. Marinade in fridge for 2 hours, or overnight.
- Preheat oven to 425 degrees.
- Pour chicken and marinade into a lined 9 x 13 baking dish. Top with onions. Roast 40 minutes. Slice chicken thinly.
- Make tzatziki sauce by blending remaining lemon juice, ½ cup olive oil, greek yogurt, garlic, onion powder, and dill.
- Spread hummus on pita and layer on chicken, onions, and sliced carrots. Top with tzatziki sauce and additional dill.
