Roasted Chicken Shawarma

Bridgett — Mon, 18 Dec 2023 19:37:42 GMT

Current Revision posted to Recipe book by Bridgett on 12/18/2023 7:37:42 PM

Ingredients: Makes 4 servings

Ingredients: Marinade

1/4 cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon minced garlic
3/4 teaspoon salt
1 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon ground paprika
1/4 teaspoon ground turmeric
1/8 teaspoon cinnamon
1/8 teaspoon crushed red pepper flakes

Ingredients: Shawarma

1 pound boneless, skinless chicken thighs
1 red onion, cut into quarters
1 tablespoon freshly chopped parsley

Directions:

For the marinade: In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and red chili flakes. Transfer to storage dish or plastic bag, add chicken and coat, then refrigerate for 1 hour or overnight.
For the shawarma: When ready to cook the chicken, preheat oven to 425 degrees F. Prepare a sheet pan with foil or cooking spray.
Add onion quarters to the marinating chicken and toss to coat. Transfer chicken and onions to prepared sheet pan and roast in oven until browned and crisp, about 25 minutes. Internal temperature should read 165 degrees.
Garnish with parsley before serving.

Serving Size:
4 ounce serving size

Nutrition information:
Per serving: 285 calories, 20 g fat, 4 g saturated fat, 110 mg cholesterol, 425 mg sodium, 4 g carbohydrates, 1 g sugar, 1 g fiber, 21 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Asian, Diabetes/prediabetes - Carb Conscious, Heart Disease - Heart conscious, Recipe book, General Healthy - Health Conscious, Entree

Roasted Chicken Shawarma

BCBSNM Connect Team — Wed, 13 Apr 2022 21:50:27 GMT

Revision 2 posted to Recipe book by BCBSNM Connect Team on 4/13/2022 9:50:27 PM

Ingredients: Makes 4 servings

Ingredients: Marinade

Ingredients: Shawarma

1 pound boneless, skinless chicken thighs
1 red onion, cut into quarters
1 tablespoon freshly chopped parsley

Directions:

For the marinade: In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and red chili flakes. Transfer to storage dish or plastic bag, add chicken and coat, then refrigerate for 1 hour or overnight.
For the shawarma: When ready to cook the chicken, preheat oven to 425 degrees F. Prepare a sheet pan with foil or cooking spray.
Add onion quarters to the marinating chicken and toss to coat. Transfer chicken and onions to prepared sheet pan and roast in oven until browned and crisp, about 25 minutes. Internal temperature should read 165 degrees.
Garnish with parsley before serving.

Serving Size:
4 ounce serving size

Nutrition information:
Per serving: 285 calories, 20 g fat, 4 g saturated fat, 110 mg cholesterol, 425 mg sodium, 4 g carbohydrates, 1 g sugar, 1 g fiber, 21 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Asian, Diabetes/prediabetes - Carb Conscious, Heart Disease - Heart conscious, Recipe book, General Healthy - Health Conscious, Entree

Roasted Chicken Shawarma

BCBSNM Connect Team — Thu, 27 May 2021 22:13:52 GMT

Revision 1 posted to Recipe book by BCBSNM Connect Team on 5/27/2021 10:13:52 PM

Ingredients: Makes 4 servings

Ingredients: Marinade

Ingredients: Shawarma

1 pound boneless, skinless chicken thighs
1 red onion, cut into quarters
1 tablespoon freshly chopped parsley

Directions:

For the marinade: In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and red chili flakes. Transfer to storage dish or plastic bag, add chicken and coat, then refrigerate for 1 hour or overnight.
For the shawarma: When ready to cook the chicken, preheat oven to 425 degrees F. Prepare a sheet pan with foil or cooking spray.
Add onion quarters to the marinating chicken and toss to coat. Transfer chicken and onions to prepared sheet pan and roast in oven until browned and crisp, about 25 minutes. Internal temperature should read 165 degrees.
Garnish with parsley before serving.

Serving Size:
4 ounce serving size

Nutrition information:
Per serving: 285 calories, 20 g fat, 4 g saturated fat, 110 mg cholesterol, 425 mg sodium, 4 g carbohydrates, 1 g sugar, 1 g fiber, 21 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Asian, Diabetes/prediabetes - Carb Conscious, Heart Disease - Heart conscious, Recipe book, General Healthy - Health Conscious, Entree