My meal plan went out the window when this oven-roasted chicken shawarma recipe was posted in a food ideas group I'm part of on Facebook. I have no regrets.
I tweaked the recipe very slightly. I only had smoked paprika instead of regular paprika so I used it and cut the quantity down to one teaspoon. I doubled the onions. I cooked it in the oven for 45 minutes to get everything nicely browned and skipped the optional stovetop step (which definitely would have taken the chicken texture to the next level, I just didn't want to dirty another pan). Pro tip: line your baking sheet with tin foil. It's a messy dish.
I didn't feel like cooking a starch, and Shawn has gone low-carb again, so I served it with a bunch of veg. I mixed together a very simple salad of grape tomatoes, cucumber, feta, red wine vinegar, and olive oil. I rounded it out with sliced avocado, olives (for me, Shawn is anti-olive), and an aggressively garlicky sauce. I used greek yogurt so the sauce ended up more dip-like than I wanted but it tasted so good I couldn't complain.
1 cup plain yogurt
uice of 1/2 lemon
3 cloves garlic, minced
1 Tablespoon olive oil
10 fresh mint leaves, finely chopped
salt and freshly ground pepper
Mix all of the ingredients together and store in the fridge. I made mine when I put the chicken in the marinade so the flavours had a few hours to really meld.