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    Dinner/Entrée

    Sheet Pan Chicken Shawarma

    4 servings

    porce

    25 minutes

    celkový čas
    Začít vařit

    Ingredience

    2 tablespoons olive oil

    1 teaspoon ground cumin

    1/2 teaspoon ground cinnamon

    1/4 teaspoon ground allspice

    1/4 teaspoon ground cardamom

    1/4 teaspoon ground turmeric

    2 cloves garlic, grated

    Kosher salt and freshly ground black pepper

    1 pound boneless, skinless chicken thighs, sliced into 1-inch-thick pieces

    1 medium onion (about 6 ounces), halved and sliced into 1-inch-thick half-moons

    1/2 cup full-fat Greek yogurt

    Juice of 1/2 lemon

    4 pieces pita bread

    3 dill pickle spears, chopped

    1 Roma tomato (about 6 ounces), chopped

    1 cup shredded lettuce

    Pokyny

    Preheat the oven to 450 degrees F.

    Combine the olive oil, cumin, cinnamon, allspice, cardamom, turmeric, garlic, 2 teaspoons salt and a generous amount of pepper in a large bowl. Add the chicken and onions and toss to coat evenly. Spread in a single layer on a sheet pan, making sure the pieces are not overlapping. Bake until the chicken is cooked through and the onions are slightly caramelized, about 15 minutes.

    Meanwhile, mix the yogurt, lemon juice and a generous amount of pepper in a medium bowl until smooth. Warm the pitas in the microwave on a microwave-safe plate, 30 seconds to 1 minute.

    Spread the yogurt sauce on top of the pitas and spoon the chicken and onions over the sauce. Top with the pickles, tomatoes and shredded lettuce.

    Výživové údaje

    Velikost porce

    -

    Kalorie

    503

    Celkový tuk

    25 g

    Nasycený tuk

    7 g

    Nenasycený tuk

    -

    Trans mastné kyseliny

    -

    Cholesterol

    115 mg

    Sodík

    1363 mg

    Celkový obsah sacharidů

    42 g

    Vláknina

    3 g

    Celkové cukry

    5 g

    Bílkoviny

    27 g

    4 servings

    porce

    25 minutes

    celkový čas
    Začít vařit

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    Ingredience

    2 tablespoons olive oil

    1 teaspoon ground cumin

    1/2 teaspoon ground cinnamon

    1/4 teaspoon ground allspice

    1/4 teaspoon ground cardamom

    1/4 teaspoon ground turmeric

    2 cloves garlic, grated

    Kosher salt and freshly ground black pepper

    1 pound boneless, skinless chicken thighs, sliced into 1-inch-thick pieces

    1 medium onion (about 6 ounces), halved and sliced into 1-inch-thick half-moons

    1/2 cup full-fat Greek yogurt

    Juice of 1/2 lemon

    4 pieces pita bread

    3 dill pickle spears, chopped

    1 Roma tomato (about 6 ounces), chopped

    1 cup shredded lettuce

    Pokyny

    1

    Preheat the oven to 450 degrees F.

    2

    Combine the olive oil, cumin, cinnamon, allspice, cardamom, turmeric, garlic, 2 teaspoons salt and a generous amount of pepper in a large bowl. Add the chicken and onions and toss to coat evenly. Spread in a single layer on a sheet pan, making sure the pieces are not overlapping. Bake until the chicken is cooked through and the onions are slightly caramelized, about 15 minutes.

    3

    Meanwhile, mix the yogurt, lemon juice and a generous amount of pepper in a medium bowl until smooth. Warm the pitas in the microwave on a microwave-safe plate, 30 seconds to 1 minute.

    4

    Spread the yogurt sauce on top of the pitas and spoon the chicken and onions over the sauce. Top with the pickles, tomatoes and shredded lettuce.