why make this recipe
Chicken and Chickpea Shawarma Traybake is a simple and tasty dish that combines the savory flavors of shawarma spices with healthy ingredients. This recipe is perfect for a busy weeknight when you want something delicious but easy to make. With juicy chicken thighs, nutritious chickpeas, and vibrant veggies, this dish is not only filling but also packed with flavor.
how to make Chicken and Chickpea Shawarma Traybake
Ingredients:
- 4 chicken thighs
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 teaspoons shawarma spice blend
- 1 red onion, sliced
- 1 bell pepper, sliced
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Pita bread or rice, for serving
Directions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken thighs, chickpeas, olive oil, shawarma spice blend, sliced onion, bell pepper, salt, and pepper.
- Arrange everything on a sheet pan in a single layer.
- Bake for 25-30 minutes until the chicken is cooked through and everything is golden.
- Garnish with fresh parsley and serve with pita bread or over rice.
how to serve Chicken and Chickpea Shawarma Traybake
You can serve Chicken and Chickpea Shawarma Traybake alongside warm pita bread or fluffy rice. This allows everyone to enjoy the flavorful chicken and chickpeas together. Adding a side salad or some yogurt can also complement the dish nicely.
how to store Chicken and Chickpea Shawarma Traybake
If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. To reheat, place the traybake in the oven at 350°F (175°C) until warmed through. You can also microwave individual portions for a quick meal.
tips to make Chicken and Chickpea Shawarma Traybake
- Make sure to coat the chicken and chickpeas evenly with the olive oil and spice blend for maximum flavor.
- You can add more vegetables like zucchini or carrots if you want to increase the veggie content.
- Use boneless chicken thighs if you prefer, but bone-in thighs will give more flavor.
variation
For a vegetarian version, you can omit the chicken and add more chickpeas or a mix of your favorite vegetables. You can also use tofu or tempeh marinated in shawarma spices instead of chicken.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes, you can use chicken breasts, but they may dry out faster. Be sure to watch the cooking time.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the ingredients and marinate them in the refrigerator for a few hours or overnight before baking.
Q: What can I serve with this dish?
A: This dish pairs well with pita bread, rice, or even a fresh salad to balance the hearty flavors.
Chicken and Chickpea Shawarma Traybake
Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F) and prepare a large baking sheet by lining it with parchment paper for easy cleanup.
- In a large bowl, combine the chicken pieces, drained chickpeas, sliced red onion, and sliced bell peppers.
- Drizzle the olive oil over the chicken and vegetable mixture, then sprinkle generously with the shawarma seasoning.
- Toss everything together until all ingredients are evenly coated with the oil and spices, ensuring a flavorful result.
- Spread the mixture in a single layer on the prepared baking sheet and roast for 25-35 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Remove from the oven and squeeze fresh lemon juice over the entire traybake just before serving to brighten the flavors.
- Serve the chicken and chickpea shawarma traybake immediately, optionally with warm pita bread, a dollop of Greek yogurt, and a sprinkle of fresh chopped parsley.