Shawarma Tray Bake with Shirazi Salad and Tzatziki

Ingredients

• 2 lb chicken thighs (Cut into strips)
• 1 tbsp yogurt (For the chicken marinade)
• 1 tbsp tomato paste (For the chicken marinade)
• 1 tbsp fresh garlic (Minced; for the chicken marinade)
• 2 tbsp oil (For the chicken marinade)
• 1 tbsp mayonnaise (For the chicken marinade)
• 1 tsp salt (For the chicken marinade)
• 1 tsp black pepper (For the chicken marinade)
• 1 tsp red chili powder (For the chicken marinade)
• 1 tbsp garlic powder (For the chicken marinade)
• 1 tbsp onion powder (For the chicken marinade)
• 1 lemon juice (Juice of 1 lemon; for the chicken marinade)
• 1 tsp red chili flakes (For the chicken marinade)
• 1 red onion (Sliced; for the tray bake)
• 2 cucumbers (Diced for the Shirazi salad)
• 3 tomatoes (Diced for the Shirazi salad)
• 1 red onion (Diced for the Shirazi salad)
• 2 tbsp olive oil (For the Shirazi salad)
• 1 lemon juice (Juice of 1 lemon; for the Shirazi salad)
• salt (To taste; for the Shirazi salad)
• fresh mint (Chopped; for the Shirazi salad)
• fresh coriander (Chopped; for the Shirazi salad)
• water (For soaking the diced Shirazi salad onion)
• 1 cup Greek yogurt (For the tzatziki sauce)
• 0.5 cucumber (Grated and squeezed dry; for the tzatziki sauce)
• 2 tbsp sour cream (For the tzatziki sauce)
• 1 tsp garlic powder (For the tzatziki sauce)
• fresh coriander (Chopped; for the tzatziki sauce)
• salt (To taste; for the tzatziki sauce)
• black pepper (To taste; for the tzatziki sauce)
• 0.5 lemon juice (Juice of 1/2 lemon; for the tzatziki sauce)
• olive oil (For drizzling over the tzatziki sauce)
• garlic naan (To serve)

Steps

1. 1

   In a large bowl, combine the yogurt, tomato paste, minced garlic, oil, mayonnaise, salt, black pepper, red chili powder, garlic powder, onion powder, lemon juice, and red chili flakes. Mix well until the marinade is combined.

2. 2

   Add the chicken thigh strips to the marinade and mix thoroughly so they are evenly coated.

3. 3

   Preheat the oven to 350°F (175°C).

4. 4

   Spread the marinated chicken evenly on a large baking tray.

5. 5

   Add the sliced red onion to the tray and mix it with the chicken.

6. 6

   Bake the tray uncovered for 40–50 minutes, until the chicken is tender and juicy.

7. 7

   For the Shirazi salad, dice the cucumbers, tomatoes, and red onion into small cubes.

8. 8

   Soak the diced Shirazi salad onion in water for 10 minutes to reduce its sharpness, then drain it.

9. 9

   In a bowl, combine the diced cucumbers, tomatoes, and soaked onion.

10. 10

    Add the olive oil, lemon juice, and salt to the salad. Top with the chopped fresh mint and coriander, then mix well.

11. 11

    For the tzatziki, grate the cucumber and squeeze out its excess water.

12. 12

    In a bowl, mix the Greek yogurt, grated cucumber, sour cream, garlic powder, chopped fresh coriander, salt, and black pepper.

13. 13

    Squeeze in the juice of half a fresh lemon and mix well.

14. 14

    Finish the tzatziki by drizzling olive oil over it.

15. 15

    Serve the shawarma tray bake with garlic naan, Shirazi salad, and tzatziki sauce.

Notes

The source does not specify a chicken internal temperature; verify that the chicken is fully cooked before serving. Quantities for fresh herbs, salt and pepper to taste, and drizzling oil are not specified.

Nutrition per serving

• main
• Middle Eastern
• baked
• chicken
• tray bake
• gluten-free without naan
• high-protein