This Sheet-Pan Chicken Shawarma And Lemon-Rosemary Potatoes brings together Middle Eastern and Mediterranean flavors, offering an oven-baked adaptation of the popular street food, shawarma. This recipe was carefully designed for simplicity and ease, perfect for a weeknight dinner. Here are some points to consider:
Tips for Cooking Sheet-Pan Chicken Shawarma:
- Chicken Thighs: Using boneless thighs ensures even cooking, but if you only have bone-in thighs, make sure to adjust cooking times accordingly. Bone-in thighs usually take a little longer to cook.
- Spices: Feel free to play around with the spices depending on your preference. Shawarma spices can range from just a few basic ones to a more elaborate mix including things like nutmeg and allspice.
- Yogurt Sauce: Greek yogurt is recommended for its thick and creamy texture. If you’d like, you could jazz up the sauce with herbs like mint or parsley, or spices like sumac or cumin as suggested.
- Slicing Veggies: Thin slices of cucumber and lettuce ensure you get a bit of everything in each bite. You can also use different kinds of tomatoes depending on what you have available.
- Potatoes: The recipe uses baby potatoes, but you can substitute them with other varieties as long as you adjust the cooking time.
- Hummus: A side of hummus could add an additional layer of flavor and creaminess to the meal.
- Pickles: Traditional shawarma often includes some tangy elements like pickled cucumbers or turnips.
- Salad: A light, crisp Mediterranean salad could round out the meal nicely.
- Calories: This is a hearty meal with a higher calorie count (707 kcal per serving). If you’re watching your calorie intake, you might want to adjust portion sizes.
- Sodium: The sodium content is relatively high, likely due to the use of spices and Greek yogurt. Again, adjust to your dietary needs.
- Protein: With 40.3g of protein per serving, this is a high-protein meal, suitable for those looking to up their protein intake.
- Separate Storage: Store the chicken and potatoes separately from the fresh veggies to avoid sogginess when reheating.
- Vegetarian/Vegan: For a vegetarian or vegan version, you could substitute the chicken with tofu or tempeh and use a plant-based yogurt for the sauce.
- Low-Carb: If you’re watching your carb intake, you could replace the potatoes with a low-carb alternative like cauliflower.
Overall, the recipe beautifully adapts a classic street food item for the home kitchen, and the addition of lemon-rosemary potatoes lends a Mediterranean flair that complements the shawarma well.