Roasted Chicken Shawarma

By tonyglib

Entire recipe makes 6 servings

Serving size is two pieces of chicken

Each serving = 5 Smart Points/5 Points +

PER SERVING: 225 calories; 10g fat; .8g saturated fat; 2g carbohydrates; 1g sugar; 29g protein; 0g fiber

Ingredients

• 2 lbs skinless chicken thighs, cut into 12 pieces
• 1 large onion, peeled and quartered
• 2 tbsp olive oil
• 6 garlic cloves, minced
• Juice of 2 lemons
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp tumeric
• 1 tsp salt
• 2 tsp pepper
• Pinch of cinnamon
• 2 tbsp water

Details

Servings 6
Preparation time 5mins
Cooking time 45mins
Adapted from laaloosh.com

Preparation

Step 1

Instructions

In a large bowl, combine lemon juice, olive oil, water, garlic, cumin, paprika, tumeric, salt, pepper and cinnamon. Mix well, then add chicken, and toss well to coat all pieces evenly. Cover and refrigerate overnight or for a minimum of 2 hours.

Preheat oven to 425, and mist a 11” x 13” baking dish with nonfat cooking spray.

Mix onions into the chicken and marinade, then spread all pieces evenly into the baking dish.

Place in oven and roast, uncovered, for about 30-40 minutes, or until chicken cooked through and is browned and crisped on the edges.

Remove from oven and let cool for 5 minutes before serving.