Personal requirements when I’m making these for them to be incredible are: super soft pitas (I would guess 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 (linked above).
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.
- 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
- 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.
- Preheat oven to 425 degrees. Pour chicken and marinade into a lined 9x13 baking dish. Top with onions. Roast for 40 minutes. Slice chicken.
- 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.
- Spread hummus on pita and layer on chicken, onions and sliced carrot. Top with sauce and additional dill.