Weeknight Chicken Shawarma Tray Bake

Juicy, flavour-packed and perfect for weeknight dinners, my Weeknight Chicken Shawarma Tray Bake is infused with warm Middle Eastern spices and served with a zesty herb yoghurt. Marinated in Greek yoghurt, lemon, garlic, and pantry-friendly spices like cumin, paprika, and turmeric, this chicken roasts beautifully over sweet red onion and lemon slices. Perfect for meal prep, entertaining, or an easy weeknight dinner!

Serves 4

Ingredients

For the chicken:

500g chicken thighs, fat trimmed

140g Greek yoghurt

1 tbsp extra virgin olive oil

2 garlic cloves, minced

1 lemon (zested & juiced)

1 lemon (thinly sliced)

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

½ tsp ground turmeric

½ tsp ground cinnamon

½ tsp sumac

½ tsp chilli flakes (optional)

Pinch of salt

Pinch of black pepper

1 red onion

For the herb yoghurt:

140g Greek yoghurt

Juice of ½ lemon

2 tbsp dill, finely chopped

2 tbsp parsley, finely chopped

Pinch of salt

For serving:

Steamed rice or pita

2 Lebanese cucumbers, chopped

Extra dill and parsley for garnish

1 lime, sliced into wedges (or substitute with lemon)

Method

1. Preheat the oven to 200°C.

2. Marinate the chicken: In a medium bowl, combine the yoghurt, olive oil, garlic, zest and juice of one lemon, spices, salt, and black pepper. Stir well, then add the chicken thighs and coat evenly.

3. Prepare the tray bake: Chop the onion into thick wedges and thinly slice the other lemon. Arrange both on a baking tray, drizzle with a little olive oil, and sprinkle with a pinch of salt. Place the marinated chicken on top. Transfer to the oven and roast for 20-25 minutes, or until the chicken is cooked through.

4. Make the herbed yoghurt: In a small bowl, combine the yoghurt, juice of ½ lemon, dill, parsley, and a pinch of salt. Set aside.

5. Serve: Once the chicken is cooked, remove from the oven and garnish with chopped cucumber, extra fresh dill and parsley, dollops of the herbed yoghurt, and lime wedges. Serve with steamed rice or pita.

Tips & Tricks

Marinate for extra flavour: For an even bolder flavour, marinate the chicken for 30 minutes or overnight. If you're short on time, you can skip this step.

Speed it up: Swap out the individual spices for 1–1.5 tbsp of a pre-made Shawarma Spice Blend or Baharat Spice Mix for an even quicker prep.

This recipe is brought to you by Lake Deborah Salt