Dinner · Advanced
Shawarma
Oven-roasted chicken-thigh shawarma with a separate cool garlic-yogurt sauce; allow at least one hour to marinate in the fridge.
- Protein
- 54.69g
- Energy
- 452.32 kcal
- Carbs
- 6.19g
- Fat
- 22.49g
- Time
- 105 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 1000 gChicken Thighs
- 4 gGround Coriander
- 6 gCumin
- 6 g (about 1 tbsp)Ground Cardamom
- 2 gCayenne Pepper
- 4 gPaprika
- 30 mlLemon Juice
- 45 mlOlive Oil
- 180 gPlain low-fat Greek yogurt
- 1 pcs (approx. 5 g)Garlic Clove
- 2 gCumin
- 15 mlLemon Juice
Make it
Method
Mix the ground coriander, the first cumin portion, cardamom, cayenne, paprika, 30 ml lemon juice and 45 ml olive oil. Coat 1 kg boneless, skinless chicken thighs; cover and refrigerate for at least 1 hour, not at room temperature.
Roast on a lined tray at 220°C for roughly 20–25 minutes, turning once, until every thick piece reaches 74°C. Rest 5 minutes, then slice.
Mix 180 g plain low-fat Greek yogurt with garlic, the second cumin portion and 15 ml lemon juice in a clean bowl. Divide chicken and cold sauce into four; bread is not in the ingredient list or the nutrition calculation.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 54.69g
- Carbs
- 6.19g
- Fat
- 22.49g
- Energy
- 452.32 kcal
