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. Slice into strips and serve inside pita bread or along a side of steamed rice.
Notes
The entire recipe makes 6 servingsThe serving size is 1/6th of the dish
Nutrition
Nutrition Facts
ROASTED CHICKEN SHAWARMA RECIPE
Amount per Serving
Calories
231
% Daily Value*
Fat
13.1
g
20
%
Saturated Fat
2.7
g
17
%
Cholesterol
107
mg
36
%
Sodium
858
mg
37
%
Potassium
140
mg
4
%
Carbohydrates
7.3
g
2
%
Fiber
1.6
g
7
%
Sugar
5
g
6
%
Protein
26.2
g
52
%
Calcium
20
mg
2
%
Iron
2.5
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.