190. Middle Eastern inspired chicken shawarma tray bake
A full family meal for $10 is possible!
I was inspired to make this recipe when I was at the grocery store, and packages of chicken drums had just been marked 50% off - I was literally watching the clerk put the discount stickers on the packages. The expiry date was still 3 days away so I purchased multiple packages. This entire tray bake was made for under $10, and it fed the whole family!
This tray bake is ideal for a pot-luck, a buffet table or just a regular week night. Clean up was minimal and the hungry family was fed a delicious meal that they loved.
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Who doesn’t love a delicious one pan meal. This quick and easy recipe is a keeper. There is minimal prep, and your oven does most of the work.
The chicken was served with a simple tangy spinach salad recipe #22 from ‘Just really good recipes’ and some rice (wild rice blend prepared as per the package directions). Other side salad options are a classic fattoush salad, tabouli or a simple mixed salad of your choosing. There are some lovely homemade vinaigrette options in post #145. If you are a sauce kinda person, I recommend this gorgeous yogurt and dill recipe. It fits the flavour profile and to be completely transparent, it is good on everything.
Recipe
I used the homemade shawarma seasoning (outlined below) but, feel free to use 1 heaping tablespoon of store bought, and mix it with 1/4 cup olive oil and the lemon juice. Do add the pomegranate molasses if you have it, and definitely the date syrup into the marinade, then add an extra drizzle before you pop it in the oven.
Marinade - Shawarma inspired -
Ideally, marinate overnight. I recommend at least 1-3 hours for maximum flavour, and up to 48 hours in advance.
bone in chicken thighs/drums (you may use skinless if you prefer) - if you use boneless the cook time is less
1/4 cup extra virgin olive oil
1 lemon juiced
1 Tbsp pomegranate molasses (optional but very much worth it!)
1 1/2 tsp ground cumin
1 1/2 tsp smoked paprika - regular paprika is fine too
1 tsp cinnamon
1 tsp coriander
1 tsp turmeric
1 tsp dry oregano
1 tsp ginger
1 tsp garlic powder
1 tsp sea salt
pepper to taste
1/4 - 1/2 tsp chilli flakes for heat (optional)
date syrup
2 onions sliced in spears
1/4 cup chopped parsley (you can also use chopped cilantro or a combination of both)
Method
Chop the onions into spears and place them into the baking dish. I used a glass baking dish but feel free to use your dutch oven, or even a deep cookie sheet if you prefer.
Place the chicken into the baking dish. Mix the marinade and pour over the chicken. Chop the parsley (and cilantro if using) and sprinkle over the chicken.
Use your hands to make sure the chicken is well coated with the marinade, onions and parsley. Allow the mixture to marinate for ideally a minimum of 1-3 hours. The longer it marinates, the better; overnight is ideal.
Prepare the sides while the chicken is marinating. If you are making the spinach salad, mix the ingredients together just prior to serving. It is best served freshly tossed.
When the chicken is ready to be cooked, preheat the oven to 425 F. Bake for 40 minutes covered with aluminum foil. After 40 minutes, remove the foil, and continue baking for another 20 minutes to crisp up the top. NOTE: Boneless thighs or chicken breast/tenders, reduce the bake time. Bake covered but only for around 25 minutes. You can then broil uncovered for several minutes to crisp up the top.
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Serve and enjoy!
This sounds amazing! And I see we have similar shopping philosophies: stock up when on sale!
This is a perfect meal for a busy family Sheryl. I’d suggest it to my patients as a Sunday meal prep option. It could all be made ahead for dinner with leftovers for lunch.