Oven Roasted Chicken Shawarma

• Meat

  • 2 lb Chicken breast

• Produce

  • 1/2 Cucumber, medium
  • 1/4 tsp Dill weed, dried
  • 2 clove Garlic
  • 1 Onion, medium red
  • 1/8 tsp Red pepper/chili flakes
  • 1 Tomato, medium red

• Condiments

  • 2 1/4 tbsp Lemon juice

• Baking & Spices

  • 5/8 tsp Black pepper, ground
  • 1/8 tsp Cinnamon
  • 1 tsp Paprika
  • 5/8 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 1/2 tsp Vinegar

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Bread & Baked Goods

  • 4 Pita, large

• Dairy

  • 1 cup Greek yogurt, plain
  • 1/4 cup Yogurt, Plain

Found on superhealthykids.com

Directions

• Make chicken marinade by combining yogurt, lemon juice, olive oil and spices. If using large chicken breasts, cut into smaller chunks, maybe 3 inches in size. Combine marinade and chicken in a large zip lock bag or other sealable container and make sure all chicken is coated. Place in the fridge for 1+ hours, or overnight (longer is better). If making Tzatziki: peel, seed and finely chop or shred cucumber; mince garlic cloves, and combine with 1 cup yogurt, red wine vinegar, lemon juice, dill, and salt and pepper in a sealable container and allow to chill in the fridge for 1+ hours. Once the chicken is done marinating, heat the oven to 425* F and line a large baking sheet with foil. Place chicken evenly spaced on the baking sheet and bake in the oven for 25-30 minutes, removing when the chicken is no longer pink when cut into. Allow to sit for a few minutes, then cut into strips and serve with tzatziki on pitas with tomatoes and red onion, or on a salad.