This shwarma chicken recipe transports me to those amazing shwarma places all over Israel. Although the shwarma flavor of this dish is reminiscent of Israeli Shwarma often served in pita or lafa, this recipe is low-carb since the shwarma is surrounded by gorgeous roasted vegetables instead of a bread pocket.
This recipe combines the magical flavor of shwarma chicken with the fresh and colorful flavors and textures of rainbow roasted vegetables. This low-carb main dish is simple and quick to prepare and tastes just heavenly. Best of all, cleanup is a cinch because everything is roasted in one pan.
2 peppers, cut into strips
6 garlic cloves, whole (optional)
1 onion or 2 shallots, diced
2 zucchini, diced
1 package grape tomatoes
1 head cauliflower, soaked rinsed and separated into small florets
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon minced garlic or granulated garlic
½ teaspoon black pepper
½ teaspoon ginger (optional)
2-3 boneless chicken breasts, diced
2 tablespoons shwarma spice or your favorite spice blend
3 tablespoons oil
1 tablespoon sesame seeds (optional)
Preheat oven to 475 degrees F.
Dice vegetables into 1″-2″ pieces. Place the vegetables on a baking sheet lined with foil or parchment paper in a single layer. Drizzle olive oil and then sprinkle with salt, garlic, pepper and ginger.
Dice chicken into 1″ cubes. In a plastic zipper bag, combine chicken with shwarma spice, oil and sesame seeds.
Place seasoned chicken atop vegetables and using tongs, toss well to combine everything. Spread everything out on baking sheet in a single layer.
Bake for 30-35 minutes or until chicken is cooked through. Enjoy over a bed of romaine lettuce or serve over rice or pasta.