Mary's Recipe of the Day: Baked Chicken Shawarma | The Good Stuff with Mary Berg

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Preheat the oven to 350°F (175°C).

In a mixing bowl, add 750 grams of boneless skinless chicken thighs.

Sprinkle 2 tablespoons of cornstarch over the chicken.

Add 1.5 teaspoons of cumin, 1.5 teaspoons of smoked paprika, 1.5 teaspoons of cayenne pepper, 1 teaspoon of ground coriander, 1 teaspoon of turmeric, 0.5 teaspoon of garlic powder, 0.5 teaspoon of cinnamon, and a pinch of freshly grated nutmeg to the chicken.

Season with 1.5 teaspoons of salt and drizzle 2 tablespoons of olive oil over the mixture.

Toss the chicken until all the spices and oil are well combined and the chicken is coated evenly.

Spray a loaf pan with non-stick cooking spray and layer the seasoned chicken thighs evenly in the pan.

Spray the bottom of a second loaf pan with non-stick cooking spray and press it down on top of the chicken to compress it.

Place the loaf pan in the preheated oven and bake for 40 to 45 minutes, or until the chicken is cooked through.

Remove the top loaf pan and broil the chicken for a few minutes to achieve a golden brown color on top.

Let the chicken rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens