Chicken shawarma

chickenshawarma-TN

Could I have done better than introducing you to my new blog design by talking about indian food ? No. I love indian food. It is all about indian food here at the moment, spices, curries… Eating with plenty of rice. That is my thing. So when I saw on  Sara Lynn‘s YouTube channel this exact recipe I was like “I’m doing it”. Because well… Indian food.

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It is marinated chicken so it is fairly easy to do. You put everything in a bowl and the day after you throw (don’t actually throw it please) it in the oven and voilà. Week night dinner made easy. You do the meal prep the night before and we you get home from work you don’t have to worry about dinner.

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I am a stay-at-home mom for now BUT I have this 7 months old pumpkin who is never tired (and never actually sleeps for more that 2 hours at night) so I take what I can to get some rest and some time. And trust me, it is really tasty. WIN WIN.

If you can, make (or buy) some naans to eat with. I didn’t and I regret. But time… You know how it is.

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Chicken shawarma (8 chicken backs) :

  • 8 chicken backs (or whatever you like)
  • 1 cup greek yogurt
  • 1 lemon
  • 1 onion
  • 2 garlic cloves
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp curcuma/turmeric
  • 1/2 tsp oregano
  • 1/4 tsp cinnamon
  • Salt & pepper

In a bowl, combine your spices, yogurt, lemon juice and zest and minced garlic.

Add the chicken and the onion coarsely chopped. Mix everything so that the marinade is coating everything perfectly.

 

Put it in the fridge for an hour or overnight.

When you’re done marinating, preheat your oven at 180°C(356°F).

Place everything in a baking dish, cover with aluminium foil and bake for 40 minutes. Uncover and bake for another 10-15 minutes.

 

Eat with rice (and naan if you have some) !

  

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