Favorite Recipe Friday: Oven-Roasted Chicken Shawarma 

NY Times Oven Roasted Chicken Shawarma

This Oven-Roasted Chicken Shawarma from NYTimes Food is amazing.  The reasons are 5 fold:

Fold 1: It’s SOOOOO good.

Fold 2: It’s incredibly easy and quick to prepare.

Fold 3: It requires few ingredients.

Fold 4: It’s great as a weeknight dish but sophisticated enough to serve to dinner guests.

Fold 5: It’s great as leftovers.

I like to serve it with THIS Mediterranean Bean Salad from the Skinnytaste blog and a side of brown rice or naan.  And the white sauce* is a must.

*For white sauce: Combine 1 (7-ounce) container of Greek yogurt, with 1-2 garlic cloves, a squeeze of fresh lemon juice, fresh chopped parsley, a pinch of salt and black pepper. Mix to combine and serve alongside chicken.

Nutrition Notes:

  • Trim as much fat off of the thighs as you can. Use a sharp paring knife and get in there.  Trust me, you won’t miss it.
  • I find the 1/2 cup of oil recommended in the recipe is a bit much.  I use olive oil spray for the sheet pan and increase the chicken to 3 pounds for the same amount of marinade (except salt..add 1/2 teaspoon more). This disperses the marinade & increases the serving size (to 8), which cuts down on the fat/oil per serving.

With my modifications, here are the stats, per serving, of 5 ounces of (cooked) chicken:

Calories: 340 Total Fat: 20 g Saturated Fat: 3.5 g Cholesterol: 0 mg  Sodium: 210 mg  Carbohydrate: 4 g Dietary Fiber: <1 g Sugars: 1 g  Protein: 34 g

I’m off to eat my leftovers…

Chicken Shawarma and Meditteranean Bean Salad

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