Baked Chicken Shawarma
Shawarma is a Middle Eastern dish that, while delicious, is typically high in saturated fat and calories. This rendition uses lean chicken breast marinated in a paste-like wet rub of Mediterranean spices and lemon juice, and cooked over a bed of caramelized onions that keeps the chicken tender. Serve this warm, well-seasoned shawarma in a toasted pita pocket with a handful of arugula and bite-size cucumbers and tomatoes.
Serves 2
Ingredients:
- 2 tsp. garlic powder
- 1½ tsp. freshly ground black pepper
- 1 tsp. ground turmeric
- ½ tsp. smoked paprika
- ½ tsp. ground cumin
- 4 tsp. avocado oil
- 2 tbsp. lemon juice
- 8 oz. chicken, cut into 1-in. cubes
- 1 large red onion, cut into rings
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Instructions:
- Make the Mediterranean Seasoning Rub Blend: in an empty spice container, mix the garlic powder, pepper, turmeric, paprika, and cumin until well combined.
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the seasoning blend, oil, and lemon juice. Add the chicken and coat well with the mixture. Let marinate for at least 5 minutes; the longer it marinates the more flavor it will have.
- Place the onions on the prepared baking sheet, add the chicken on top, and bake for 12 to 15 minutes, until the onions are caramelized and the chicken is lightly browned. Serve with your desired toppings and enjoy. Store in an airtight container in the refrigerator for up to 3 days.
Flavor tip: To add a caramelized crust and subtly sweet complement to the chicken, add 1 teaspoon of maple syrup and 1 teaspoon of cinnamon to the seasoning blend.
