MAKING SHAWARMA RECIPES
CHICKEN SHAWARMA WITH POTATOES RECIPE - EATINGWELL
Cook once; eat thrice: this chicken shawarma recipe makes a satisfying single-serving dinner, plus extra chicken, potatoes, and onions that you can use later in the week.
Provided by Joyce Hendley
Categories Paleo Chicken Recipes
Total Time 1 hours 15 minutes
Number Of Ingredients 13
Steps:
- Combine lemon juice, 1 Tbsp. oil, garlic, cumin, salt, cinnamon, turmeric, and pepper in a medium bowl. Transfer half the mixture to another medium bowl. Add potatoes, bell pepper, and onion to one bowl; toss to coat. Add chicken to the second bowl; toss to coat. Cover both bowls and let marinate in the refrigerator for 30 minutes.
- Meanwhile, preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and drizzle with the remaining 1 Tbsp. oil.
- With a slotted spoon, transfer the vegetable mixture and the chicken to the prepared baking sheet (discard the marinade). Roast, stirring occasionally, until the chicken is cooked through and the potatoes are tender and lightly browned at the edges, 25 to 28 minutes. (Refrigerate half the chicken and half the vegetable mixture for another use; see Associated Recipes.) Garnish with parsley (or chives), if desired.
Nutrition Facts : Calories 509 calories, CarbohydrateContent 39 g, CholesterolContent 156 mg, FatContent 23 g, FiberContent 5 g, ProteinContent 34 g, SaturatedFatContent 5 g, SodiumContent 711 mg, SugarContent 4 g
RAS EL HANOUT RECIPE - EPICURIOUS
This vibrant Moroccan spice blend includes cumin, ginger, cinnamon, coriander, and allspice—it's an excellent addition to lamb burgers or roasted chicken.
Provided by EPICURIOUS.COM
Yield Makes about 3 tablespoons
Number Of Ingredients 9
Steps:
- In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.
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