Delicious Chicken Shawarma: A Quick Weeknight Delight
This chicken shawarma is a quick and delicious meal, featuring marinated chicken thighs roasted with vibrant vegetables, served over rice with fresh toppings.
Equipment
- oven
- baking sheet
- mixing bowl
- parchment paper
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon ground coriander
- ½ teaspoon onion powder
- ½ teaspoon oregano
- 1.5 lbs boneless skinless chicken thighs
- 3 tablespoons olive oil divided
- 2 cloves garlic minced
- ½ medium lemon Juice of (about 1 tablespoon)
- 2 red bell peppers thinly sliced
- 3 cups cauliflower florets finely chopped
- 1 medium red onion thinly sliced
- 1 cup dry rice cooked according to package instructions
- Tahini sauce see notes for recipe
- Pita bread or naan
- Fresh cilantro, tomatoes, lettuce, and feta cheese for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Mix spices in a bowl and reserve 1.5 teaspoons for the vegetables.
- Combine chicken thighs with olive oil, garlic, lemon juice, and spice blend.
- Spread cauliflower, red peppers, and onions on a baking sheet, drizzle with olive oil, and toss with reserved spices.
- Bake for about 20 minutes until chicken is cooked through; broil for 3-5 minutes for charred vegetables.
- Prepare toppings and rice while chicken and vegetables bake.
- Serve sliced chicken on rice with vegetables and desired toppings.
Notes
This recipe can be made gluten-free by using gluten-free pita. For a dairy-free option, substitute feta with dairy-free feta and use a dairy-free tahini sauce. Leftovers can be stored in the refrigerator for up to 3 days in airtight containers.