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
11/2Tbsp.
shawarma spice mix
2Tbsp.
olive oil
200g
bulgar wheat
500ml
chicken or vegetable stock
Flatbreads or soft pitta, to serve
2
mixed colour peppers, in chunky strips
1
small red onion, finely sliced
2tsp.
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
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
