Middle Easternchickenone panfamily

Chicken Shawarma Traybake with Garlic Yogurt

Name: Chicken Shawarma Traybake with Garlic Yogurt
Total time: 60 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 800 g Boneless skinless chicken thighs; 2 pc Red onions; 3 tbsp Olive oil; 2 tsp Ground cumin; 2 tsp Sweet paprika; 1/2 tsp Ground cinnamon; 3 cloves Garlic; 1 pc Lemon; 200 g Greek yogurt; 4 pc Pitta breads

Warmly spiced chicken thighs and red onion roasted hot until charred at the edges, stuffed into pittas with a sharp garlic yogurt.

60 minutesServes 4Easy

Ingredients

Boneless skinless chicken thighs800 g
Red onions2 pc
Olive oil3 tbsp
Ground cumin2 tsp
Sweet paprika2 tsp
Ground cinnamon1/2 tsp
Garlic3 cloves
Lemon1 pc
Greek yogurt200 g
Pitta breads4 pc

Method

01
Mix the oil, cumin, paprika, cinnamon, 2 crushed garlic cloves and the juice of half the lemon, season, then toss with the chicken and leave to marinate for 20 minutes (or overnight in the fridge).
02
Heat the oven to 220C (200C fan), cut the onions into wedges and spread them on a large roasting tray with the chicken in a single layer.
03
Roast for 30 minutes, until the chicken is charred at the edges and cooked through to 75C in the thickest part.
04
While it roasts, stir the remaining grated garlic clove and a squeeze of lemon into the yogurt and season.
05
Rest the chicken for 5 minutes, then slice and serve in warm pittas with the onions and garlic yogurt.

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