Shawarma Tray Bake

Ingredients

• 2 lb Boneless chicken breast or thighs (Cut into strips)
• Salt (To taste, for the chicken marinade)
• 1 tsp Black pepper (For the chicken marinade)
• 1 tbsp Garlic powder (For the chicken marinade)
• 1 tsp Cumin powder (For the chicken marinade)
• 1 tsp Red chili powder (For the chicken marinade)
• 1 tsp Turmeric powder (For the chicken marinade)
• 1 tbsp Dried parsley (For the chicken marinade)
• 1 tbsp Oregano (For the chicken marinade)
• 2 tbsp Yogurt (For the chicken marinade)
• 2 tbsp Tomato paste (For the chicken marinade)
• 1 tsp Red pepper paste (For the chicken marinade)
• 2 tbsp Lemon juice (For the chicken marinade)
• 3 tbsp Olive oil (For the chicken marinade)
• 2 tbsp Olive oil (For cooking the chicken; the source states 2–3 tablespoons)
• 1 cup Mayonnaise (For the garlic sauce)
• 0.5 cup Sour cream (For the garlic sauce)
• 3 Garlic cloves (3–4 cloves, minced, for the garlic sauce)
• 0.333 cup Water (For the garlic sauce)
• 1 tbsp Parsley (For the garlic sauce)
• Salt (To taste, for the garlic sauce)
• 1 tbsp Garlic powder (For the garlic sauce)
• 1 tsp Black pepper (For the garlic sauce)
• 1 Lemon (Squeezed, for the garlic sauce)
• 1 large Red onion (Thinly sliced, for the sumac onions)
• Parsley (A handful, for the sumac onions)
• 2 tbsp Lemon juice (For the sumac onions)
• 1 tbsp Sumac (For the sumac onions)
• 3 tbsp Tomato paste (For the red sauce)
• 1 tsp Red pepper paste (For the red sauce)
• 3 tbsp Olive oil (For the red sauce)
• Salt (To taste, for the red sauce)
• 1 tbsp Oregano (For the red sauce)
• 1 tbsp Garlic powder (For the red sauce)
• 1 tsp Cumin (For the red sauce)
• 1 tsp Red chili powder (For the red sauce)
• Garlic (Named in the red-sauce method but not quantified in the ingredient list)
• 0.333 cup Water (For the red sauce)
• 8 Pita bread or tortilla wraps (For assembly)
• Pickled cucumbers (For assembly; amount not specified)
• Diced tomatoes (For assembly; amount not specified)
• 2 cups Mozzarella cheese (For topping the assembled shawarma)

Steps

1. 1

   Combine the chicken marinade ingredients: salt, black pepper, garlic powder, cumin powder, red chili powder, turmeric powder, dried parsley, oregano, yogurt, tomato paste, red pepper paste, lemon juice, and 3 tablespoons olive oil.

2. 2

   Add the chicken strips to the marinade and mix thoroughly so they are evenly coated. Marinate for at least 30 minutes.

3. 3

   Heat a skillet over medium-high heat. Add 2–3 tablespoons olive oil and cook the marinated chicken until cooked through.

4. 4

   For the garlic sauce, mix the mayonnaise, sour cream, minced garlic, water, parsley, salt, garlic powder, black pepper, and squeezed lemon juice.

5. 5

   Refrigerate the garlic sauce until ready to use.

6. 6

   For the sumac onions, mix the thinly sliced red onion, parsley, lemon juice, and sumac.

7. 7

   For the red sauce, heat a pan over medium heat. Add the olive oil, tomato paste, red pepper paste, salt, oregano, cumin, red chili powder, garlic powder, garlic, and water.

8. 8

   Cook the red sauce until it thickens.

9. 9

   To assemble each wrap, spread red sauce over a pita or tortilla. Add shawarma chicken, pickled cucumbers, diced tomatoes, more red sauce, and sumac onions, then roll the wrap. Repeat with the remaining wraps.

10. 10

    Add red sauce to a baking tray and spread it evenly. Place the assembled shawarma wraps in the tray and add more red sauce on top.

11. 11

    Top the assembled shawarma with the mozzarella cheese.

12. 12

    Bake at 400°F until the cheese is melted and golden brown. The source does not specify a baking time.

Notes

The source does not specify the baking duration or the quantities of pickled cucumbers, diced tomatoes, sumac-onion parsley, or garlic listed in the red-sauce method. It also lists mozzarella under assembly but does not explicitly state when to add it; it is treated as the topping before baking.

Nutrition per serving

• main
• Middle Eastern
• shawarma
• chicken
• tray bake
• baked
• family-style