Dinner

Good Karma Schawarma

Name: Good Karma Schawarma
Prep time: 30 min
Cook time: 780 min
Total time: 810 min
Yield: 8 servings
Ingredients: 1 tablespoon freshly ground black pepper; 1 teaspoon freshly ground black pepper; In a medium bowl, mix all ingredients together well. Refrigerate at least 1 hour.; 1/2 English cucumber, chopped into 1/4-inch dice; 1 teaspoon fresh sage; 1/2 cup frozen spinach, thawed and chopped; 1/4 cup minced garlic; 3 tablespoons minced garlic; 1 cup Greek yogurt; 1 1/2 tablespoons ground cumin; 1 tablespoon lemon juice; 1/4 cup freshly minced mint leaves; 3/4 cup minced onion; 2 tablespoons chopped fresh oregano leaves; 4 tablespoons freshly chopped parsley leaves; 2 cups plain yogurt; 1 tablespoon red chili flakes; 1/4 cup red wine vinegar; 1 cup roasted red bell peppers, cut into strips; 1 teaspoon salt; 2 tablespoons salt; 1 cup sour cream; 1 cup water; 1 1/2 cups whole-wheat flour, plus extra for kneading and rolling out dough; 4 pounds boneless, skinless chicken thighs, cut or pounded 1/8-inch thick

5 October 2026

Not yet ratedRate Recipe

Total Time810 Mins

Serves8

Per Serving$3.29

The recipe Good Karma Schawarma can be made in about 13 hours and 30 minutes. One serving contains 499 calories, 54g of protein, and 18g of fat. For $3.29 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 8.

Lunch Onions Chicken Spinach Chicken Thighs

Method:

1
Special equipment: 8 by 12 by 4-inch aluminum tray
2
In a large bowl, combine yogurt with garlic, onion, vinegar, parsley, oregano, salt, cumin pepper, red chili flakes, and sage.
3
Add chicken and marinate in the refrigerator for 12 to 24 hours.
4
Preheat oven to 350 degrees F with oven rack in center.
5
Fit a 9 by 13-inch baking sheet with a cooling rack.
6
Remove chicken from marinade, taking off excess marinade.
7
Place meat randomly on top of each other on the aluminum foil tray, creating 1-inch of meat.
8
Add spinach, spreading evenly, and repeat with another 1-inch layer of meat.
9
Add a layer of red bell peppers, and finish by covering with another inch of meat.
10
Press layers firmly together.
11
Remove foil tray with chicken to the baking sheet. Poke holes in bottom of foil to allow excess liquid to drain.
12
Bake in center of oven
13
for 45 minutes until chicken is firm and holds together.
14
Cut corners of tray and push the sides of foil down, to expose meat to brown. Continue to cook for another 30 minutes or until the meat registers an internal temperature of 165 degrees F. using an instant-read thermometer.
15
Let rest for 10 minutes.
16
Remove Schawarma to a cutting board, discarding foil. Slice into 1/2-inch thick pieces.
17
Serve sandwiched in flatbread and drizzled with Tzatziki Sauce.
18
In a medium bowl, combine flour and salt. Using a wooden spoon, slowly stir in water, until dough forms. Lightly flour a clean board and knead dough until smooth, about 10 minutes. Rest dough in bowl, covered with damp towel for 20 minutes.
19
Preheat a griddle over medium heat.
20
Divide dough into 8 equal balls. Using a rolling pin, roll balls out on floured board to 7 inches in diameter, about 1/4-inch thick.
21
Place the rolled out dough onto griddle. Flip when raised bumps appear on the surface of the dough, about 1 to 2 minutes. Cook second side until it turns golden. Do not cook too long or flatbread will become brittle. Cover flatbread with a towel up to 20 minutes before serving.