Nat's Chicken Shawarma Tray Bake

An oven-roasted twist on the classic rotisserie-style shawarma, traditionally sliced and served in pita bread. Succulent chicken marylands have been marinated in a garlicky Middle Eastern spice blend that delivers a gentle kick, perfectly complemented by potatoes, capsicum and red onion.

An effortless meal, simply pop this from frozen into the oven, and you'll be treated to an incredibly flavourful chicken bake. Savour it with a side of rice or enjoy it with pita, a refreshing salad and a dollop of tzatziki or hummus.

Cooked with ❤ by Natalie 

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• Serves 2

  Preparation (Cook from frozen):

  Step 1 - Preheat oven to 180C, remove lid and cover with foil.

  Step 2 - Bake for 60 minutes, remove from oven and baste with the pan juices.

  Step 3 - Return to the oven uncovered and roast a further 45 minutes or until golden.

  🥗 Serve with a salad, rice pilaf or Nat's favourite - pita bread with tzatziki and hummus.

  *Cooking times and temperatures provided are guidelines and may vary depending on individual oven types

  Ingredients: Free range chicken, red onion, potatoes, red capsicum, garlic, olive oil, cardamom, cumin, cayenne pepper, coriander, paprika, nutmeg, salt, black pepper.

  
  

• I am a versatile cook, I love experimenting with new flavours & I've had experience cooking a number of different cuisines from different countries & cultures. I've studied nutrition and sports related nutrition, I love cooking wholesome food but also love to indulge. My latest job for a top Australian food blogger involved recipe development and testing which has given me exposure to multiple styles and facets of cooking.

  Discover my other meals here

  
  

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