Tender Shawarma Chicken Thighs with Fresh Herb Salad and Lemons

Preparation Time

20 minutes

Cooking Time

20 minutes

Categories

Ingredients

1 piece ginger, 2 inches, peeled and chopped

4 cloves garlic

1 cup plain whole-milk yogurt

1 cup cilantro, leaves and stems

3 tablespoons fresh lemon juice

1 tablespoon honey

1 tablespoon shawarma seasoning

2 pounds boneless, skinless chicken thighs

For serving: chopped cilantro, basil, mint; thinly sliced cucumbers and lemons

Instructions

Blend the ginger, garlic, yogurt, cilantro, lemon juice, honey, and shawarma seasoning until smooth. Set aside half of the marinade in a resealable bag and use the rest for serving. Generously season the chicken with salt, add it to the marinade, seal the bag, and turn to coat. Refrigerate for a minimum of 2 hours.

Preheat your oven to 425 degrees. Place the marinated chicken on a foil-lined baking sheet, reserving the marinade. Roast for 20 minutes or until fully cooked.

Serve with the reserved yogurt dip and garnish with fresh herbs, cucumbers, and lemon slices.