Chicken Shawarma

Ingredients

• Greek yogurt

  plain, whole fat

  ½ cup or 120g

• Cumin seed

  1 tsp, whole or 2g

• Cardamom

  1 tsp, ground or 2g

• Turmeric

  ground

  1 tsp or 2g

• Cinnamon

  ground

  1 tsp or 3g

• Salt

  table

  1 ¼ tsp or 8g

• Chicken breast

  raw, skinless

  1 lb or 454g

• Olive oil

  1 tbsp or 14g

• Red bell pepper

  raw

  1 medium or 119g

• Red onion

  ½ small raw or 35g

• Garlic

  raw

  2 cloves, minced or 6g

• Lemon juice

  ¼ cup or 61g

• Water

  ⅓ cup or 79g

• Pita bread

  white, enriched

  4 pita, large or 240g

• Cucumber

  raw, peeled

  1 medium or 201g

• Red bell pepper

  raw

  1 medium or 119g

• Hummus

  commercially prepared

  1 cup or 246g

Directions

1. Preheat the oven to 350F. In a large bowl combine the yogurt with cumin, cardamom, turmeric, cinnamon and 4/5 of salt.
2. Add the chicken to the marinade and toss until fully coated. Set aside.
3. Spread 1/7 Of Olive Oil Onto A Large Rimmed Baking Sheet. Arrange Chicken, Onions, Bell Peppers. On The Baking Sheet And Drizzle With Another 1/7 Of Olive Oil.
4. Place the baking sheet on the center rack and bake for 20 minutes until chicken is cooked through and onions and peppers are tender.
5. Serve Chicken And Roasted Veggies In Pita Bread Topped With A Generous Amount Of Hummus, Cucumber And Tomatoes. Enjoy!