We love it when a recipe is easy, fragrant, fresh and comes together in under an hour and this shawarma spiced chicken traybake recipe is exactly that. And yes it's all cooked in one tray so you won't have to spend so long washing up after - because nobody wants that!
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
579
Ingredients
8 Chicken thigh fillets
1 garlic clove, crushed
Finely grated zest and juice 1 lemon, keep separate
1 1/2 Tbsp. shawarma spice mix
2 Tbsp. olive oil
200 g bulgar wheat
500 ml chicken or vegetable stock
Flatbreads or soft pitta, to serve
2 mixed colour peppers, in chunky strips
1 small red onion, finely sliced
2 tsp. sumac
Small handful parsley, roughly chopped
TO SERVE
Tzatziki or Greek yoghurt
Directions
Step 1Preheat oven to 200°C (fan 180°C) mark 6. In a bowl combine chicken, garlic, lemon zest, shawarma spice, oil and some seasoning.
Step 2Combine bulgur and stock in a large shallow roasting tin. Top with peppers and chicken. Roast 35min, or until bulgur is tender and chicken cooked through.
Step 3Meanwhile, combine red onion, sumac and lemon juice in a bowl with a pinch of salt.
Step 4When chicken is cooked, fluff bulgur wheat with a fork and stir parsley into the onions. Scatter onions over the tray. Serve with the tzatziki and flatbreads.
GH TIPS:
If you can’t find shawarma spice blend you can make your own – mix 2tsp each ground cinnamon, sumac and cumin, 1/2tsp each ground allspice and black pepper and 1/4tsp each ground nutmeg and cardamom.
Sumac is the unsung hero in this dish - slightly tart, sweet and sour and pairs perfectly with chicken. Keep a jar in the cupboard for a seriously easy chicken flavouring. For an even easier idea, sprinkle a tablespoon all over 500g of chicken thighs and roast in the oven until cooked through. Serve with fragrant herbed rice for a lovely summery dish.
You can served this deconstructed like we've suggested, or grab large wraps and wrap it all up with baking paper to feel like a proper kebab takeaway. Serve with loads of extra tzatziki.
This is our favourite tzatziki recipe - oh and you should always have a solid hummus recipe in your repertoire too. For a similar idea, we love these flatbread lamb burgers. They're incredibly moist and lots of fun to eat
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
