Lebanese Shawarma Chicken

This dish is not only super easy to make is very healthy for you as well.

I think my favorite part of this recipe is that is a one dish recipe that is so versatile for whatever type of meal you are serving.

This time I doubled the recipe using 9 boneless/skinless thighs and served it over rice. Although I have also served it warm or cold over salad, and I have also made it into wraps.

4 Boneless Skinless Chicken Breasts or thighs
1/2 Cup Malt Vinegar
1/4 Cup Plain Greek Yogurt
1 Tablespoon Vegetable Oil
1 Teaspoon Lebanese 7 spice (Found in Arabic food markets or you can make your own)
1/4 Teaspoon Ground Cardamom
Salt & Pepper to taste

Lebanese 7 spice:
Equal parts of the following spices: Ground Allspice, Ground Black Pepper, Ground Cinnamon, Ground Cloves, Ground Nutmeg, Ground Fenugreek and Ground Ginger

(I make my own up then store it for future use)

In a corning ware or glass baking dish, mix together the vinegar, yogurt, vegetable oil,

7 spice, cardamom, salt and pepper.

Place the chicken breasts into the mixtureand turn once to ensure coating. Cover dish and marinate for a minimum of 5 hours or overnight.

(I tend to make this up the night before a busy day, although you could put this together in the morning for the same day)

After marinating the chicken cover the baking dish with foil and place in an oven preheated to 350 degrees. Cook the chicken for 20 minutes and then turn the chicken. Cook Covered for an additional 20 minutes and then remove covering. Uncover and finish baking for 10 minutes.

Serve over rice, by itself, in wraps or over a salad for a tasty lunch or dinner. Yum!

Stop on over and visit Erin at $5 Dinners for more healthy and affordable meals for your family or over at Tempt My Tummy Tuesday.