Chicken shawarma traybake

Name: Chicken shawarma traybake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 800 g Chicken thighs; 45 ml Olive oil; 1 Lemons, zest and juice; 0.5 Garlic, about 3 cloves, crushed; 8 g Ground cumin; 5 g Ground coriander; 8 g Smoked paprika; 3 g Ground turmeric; 2 g Ground cinnamon; 4 g Salt; 2 Onions, cut into wedges; 2 Peppers, cut into strips; 150 g Greek yoghurt; 6 Pitta breads; 1 Cucumber, sliced; 3 Tomatoes, sliced

Chicken thighs marinated in warm spices, roasted with peppers and onions and stuffed into pittas with a cooling yoghurt sauce.

Ingredients

800 g Chicken thighs
45 ml Olive oil
1 Lemons, zest and juice
0.5 Garlic, about 3 cloves, crushed
8 g Ground cumin
5 g Ground coriander
8 g Smoked paprika
3 g Ground turmeric
2 g Ground cinnamon
4 g Salt
2 Onions, cut into wedges
2 Peppers, cut into strips
150 g Greek yoghurt
6 Pitta breads
1 Cucumber, sliced
3 Tomatoes, sliced

Method

Mix the oil, lemon zest and juice, garlic, spices and salt in a large bowl. Add the chicken and coat well. Leave for at least 30 minutes, or overnight in the fridge.
Heat the oven to 220°C (200°C fan). Tip the onions and peppers into a large roasting tray.
Lay the chicken on top, spoon over any marinade and roast for 35 minutes, turning once, until the edges are charred and the chicken is cooked through.
Stir a pinch of salt and a squeeze of lemon into the yoghurt for the sauce.
Warm the pittas for 2 minutes in the oven or a toaster.
Slice the chicken and serve with the roasted veg, pittas, yoghurt sauce, cucumber and tomato.