Category: Mediterranean

Oven Roasted Chicken Shawarma

Delicious homemade Chicken Shawarma is juicy, tender and very flavorful. This is a comfort meal that is extremely tasty and fun to eat. Wrapped in warm tender Pita Bread and full of authentic Mediterranean chicken, this dish is a “must have” addition to your home cooking rotational menu. My children and husband love this meal. It’s so good they will eat the left overs for days without complaint. 

Wonderfully well-marinated, delicious chicken that is brought to eatable perfection through the gentle kiss of a controlled direct flame that will bring joy and satisfaction to your next foodlicious experience. Watch the video, follow the instructions below to prepare something new/different for those you share your table and life with. If you like Mediterranean food, I suggest you double the recipe so you will have plenty of leftovers on the ready as you make this weeks eating that much easier.

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Seasoning Ingredients

Mix everything together

Clean and pat the chicken thighs dry (substitute with chicken breast if you prefer but be carful not to over cook them). Place chicken in a ziplock bag or container with a seal. Pour in lemon juice and olive oil. Mix until well coated.

In a small bowl: mix all the seasoning ingredients together except for the red onions. Pour the seasoning mixture into the ziplock bag or container with the chicken.

Mix until evenly coated. Let marinate for at least 3 hours, preferably overnight. 

Add sliced red onions to the marinated chicken. Mix everything together.

Place chicken in a single layer on the baking sheet. Place the onions around the chicken (not on top of the chicken).

Cook for 35 minutes or until the internal temperature reaches to 165°F . If you want the chicken to be a little more crispy, broil on high for 2-4 minutes (keep an eye on it). 

Rest for 5 minutes before slicing.

Place the drained cucumber, yogurt, minced garlic, lemon juice, dill and olive oil in a medium sized bowl. Add a pinch/dash of salt and pepper to your liking. Mix well.

Fill the pita bread in this order: nice thick layer of Tzatziki Sauce, chopped lettuce, sliced tomatoes, sliced cucumbers and top with chicken.

Best when served freshly made! Enjoy!

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Oven Roasted Chicken Shawarma

Authentic Oven Roasted Chicken Shawarma is comforting and delicious.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mediterranean
Servings 8
Calories

Ingredients
  

  • 8 chicken thighs boneless & skinless
  • ⅓ cup extra virgin olive oil
  • ⅓ cup lemon juice
  • ½ tbsp ground cumin
  • ½ tbsp ground turmeric
  • ½ tbsp ground coriander
  • ½ tbsp garlic powder
  • ½ tbsp paprika
  • 1 tsp salt
  • ½ tsp pepper
  • 1 red onion (sliced) optional

Tzatziki Sauce

  • ½ english cucumber
  • ½ lemon juice +/- ~ 2 tbsp
  • 3 garlic cloves grated or finely minced
  • 1 tbsp olive oil
  • 1 tsp fresh dill chopped
  • salt & pepper

Pita Bread

    Sliced Fresh Tomatoes

      Chopped Green Lettuce

        Instructions
         

        • Clean and pat the chicken thighs dry (substitute with chicken breast if you prefer but be carful not to over cook them). Place chicken in a ziplock bag or container with a seal. 
        • Pour in lemon juice and olive oil. Mix until well coated.
        • In a small bowl: mix all the seasoning ingredients together except for the red onions. Pour the seasoning mixture into the ziplock bag or container with the chicken. Mix until evenly coated. Let marinate for at least 3 hours, preferably overnight.

        Oven

        • Preheat the oven to 425°F.
        • Add sliced red onions to the marinated chicken. Mix everything together.
        • Grease the baking sheet (13" x 18") with olive oil. Place chicken in a single layer on the baking sheet. Place the onions around the chicken (not on top of the chicken).
        • Cook for 35 minutes or until the internal temperature reaches to 165°F . If you want the chicken to be a little more crispy, broil on high for 2-4 minutes (keep an eye on it). Rest for 5 minutes before slicing.

        Tzatziki Sauce

        • Grate the cucumber and sprinkle ½ tsp salt on it. Let it sit for 10 minutes, this helps remove excess water. Squeeze the grated cucumber to remove additional water.
        • Place the drained cucumber, yogurt, minced garlic, lemon juice, dill and olive oil in a medium sized bowl. Add a pinch/dash of salt and pepper to your liking. Mix well.

        Layering the Shawarma

        • Preheat the oven to 275°F (135°C). Place the pita bread in the oven for 1-2 minutes or until warm (careful not to over heat, you don't want the bread to become "toasted"). Remove the pita bread from the oven.
        • Fill the pita bread in this order: nice thick layer of Tzatziki Sauce, chopped lettuce, sliced tomatoes, sliced cucumbers and top with chicken. (see video for reference)

        Best when served freshly made! Enjoy!

          Video

          Keyword best chicken shawarma recipe, best oven roasted chicken shawarma, chicken shawarma, easy chicken shawarma recipe, easy oven roasted chicken shawarma, oven chicken shawarma, oven roasted chicken shawarma
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          Mediterranean Recipes

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          Cucumber Dill Tzatziki

          Authentic Cucumber Dill Tzatziki is mouthwateringly delicious, tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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          Peel the cucumber and cut into ¼” cubes. Sprinkle ½ tsp salt on it.

          Let it sit for 10-15 minutes, this helps remove excess water. Squeeze the cucumber to remove additional water.

          Place the drained cucumber, yogurt, grate garlic, lemon juice, chopped dill, salt & pepper in a medium sized bowl.

          Mix until well combined.

          Optional: garnish with olive oil, olives or fresh dill.

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          Cucumber Dill Tzatziki

          Authentic Cucumber Dill Tzatziki is mouthwateringly delicious.
          No ratings yet
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          Prep Time 10 minutes
          Total Time 10 minutes
          Course Appetizer, Condiment, Dip, Side Dish, Snack
          Cuisine Greek
          Servings 2 cups
          Calories

          Ingredients
            

          • 1 English cucumber
          • 1 cup plain greek yogurt
          • 2 tbsp chopped fresh dill
          • 2 tbsp lemon juice
          • ½ tsp salt
          • ¼ tsp black pepper
          • 1 garlic clove grated

          Instructions
           

          • Peel the cucumber and cut into ¼" cubes. Sprinkle ½ tsp salt on it. Let it sit for 10-15 minutes, this helps remove excess water. Squeeze the cucumber to remove additional water.
          • Place the drained cucumber, yogurt, grate garlic, lemon juice, chopped dill, salt & pepper in a medium sized bowl. Mix until well combined.

          Optional: garnish with olive oil, olives or fresh dill.

            Serve with pita chips, rice, salad, vegetables or sandwiches. Enjoy!

              Video

              Keyword Authentic Cucumber dill tzatziki dip, best cucumber dill tzatziki dip, Cucumber dill tzatziki, easy Cucumber dill tzatziki dip, greek cucumber dill tzatziki dip, Mediterranean dip recipe, Mediterranean recipe
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              Garlic Confit (Oven)

              Gorgeously delicious and smooth garlic confit is a old-world styled spread that goes great over a nice slice of warm toasted bread or as a dip to enjoy with your appetizers. The jar itself inspires authentic haunts of the old world that create natural nostalgia for your grandma’s kitchen. I love the way this looks and tastes and I proudly put on the table with any warm bread that may feel neglected and may need a nice gentle spread. To equate old world Italian with garlic is not absolutely correct but isn’t one-hundred percent wrong either. For me, the entire preparation of this is rustic and appealing. I love the method of peeling and have even started using it on pearl onions for other recipes.

              Watch the video and follow the instructions below to have this exciting spread at the ready. Plan each meal with the intent of creating something worthy of everyones time and satisfy their tastes in a filling comforting way as you browse my growing catalogue of menu selections. Like and share this or any of the recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks and see you again soon.

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              Break up the garlic heads into cloves. Place them in a bowl. Add boiling water to the bowl and let soak for 45-60 seconds.

              In a separate bowl add cold water.

              Transfer heated cloves to the cold water. Let cool. Then peel the cloves and place them in a separate bowl. This should take less than 15 minutes. Watch video for reference.

              In a oven safe pot: add peeled cloves, olive oil (or avocado, canola or grape seed) and fresh rosemary (or any herbs you prefer). Cover with aluminum foil.

              Cook for 2 ½ – 3 hours or until garlic is tender and light golden but not brown. Check the garlics after 2 hours, then repeat every 30 minutes.

              Remove the pot from the oven. Discard the aluminum foil.

              Let garlic cool at room temperature. Transfer garlic confit to a jar (with lid) along with the oil.

              Serve with toasted bread.

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              Garlic Rosemary Confit

              Homemade elegant old world garlic spread.
              No ratings yet
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              Prep Time 15 minutes
              Cook Time 3 hours
              Total Time 3 hours 15 minutes
              Course Appetizer, Dip, Snack
              Cuisine French
              Servings 1 cup
              Calories

              Ingredients
                

              • 6 garlic heads
              • 2 fresh rosemary stems
              • 2 cups extra virgin olive oil

              Instructions
               

              Prepare the garlics: this will help to peel the garlic skin

              • Break up the garlic heads into cloves. Place them in a bowl. Add boiling water to the bowl and let soak for 45-60 seconds. In a separate bowl add cold water. Transfer heated cloves to the cold water. Let cool. Then peel the cloves and place them in a separate bowl. This should take less than 15 minutes. Watch video for reference.

              Cook

              • Preheat the oven to 200°F.
              • In a oven safe pot: add peeled cloves, olive oil (or avocado, canola or grape seed) and fresh rosemary (or any herbs you prefer). Cover with aluminum foil.
              • Cook for 2 ½ – 3 hours or until garlic is tender and light golden but not brown. Check the garlics after 2 hours, then repeat every 30 minutes.
              • Remove the pot from the oven. Discard the aluminum foil. Let garlic cool at room temperature. Transfer garlic confit to a jar (with lid) along with the oil.

              Refrigerate up to 4 months.

                Serve with toasted bread.

                  Garlic Spread: 3-5 garlics with 1 stick butter. Season with salt & pepper. Mix well.

                    Video

                    Keyword best garlic confit recipe, easy garlic confit recipe, garlic rosemary confit, oven garlic confit
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                    Overnight No Knead Focaccia Bread

                    Overnight No Knead Focaccia Bread is full of deliciously fresh baked flavors that go great with any main entree. The bread is soft in the middle to give that extra ohh my goodness feeling when you sink your teeth in for a much anticipated first bite. The only problem you will have is making enough of this to make it though the first meal. The first batch I made was gone before I knew it. Succulent fresh made bread that is to die for.

                    Watch the video and follow the instructions below to be on your way to overnight No Knead Focaccia Bread first crunch adventure. Like and share this or any of my recipes you find interesting form the growing catalogue of menu suggestions. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this savory succulent homemade bread recipe. Feel free to leave a comment and let me know what you enjoyed your Focaccia Bread with and how this recipe turned out for you.

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                    In a large bowl: combine flour, salt, yeast and whisk. Add lukewarm water and 2 tbsp olive oil. Use a wooden spoon or spatula and mix everything together (it’s going to be wet & sticky). In a separate or same bowl: coat the dough with 2 tbsp olive oil (this will prevent the dough from drying out). 

                    Cover with plastic wrap and refrigerate in the refrigerator at least 12 hours or up to 24 hours.

                    Remove the bowl from the refrigerator. Gently fold the dough (inwards) a few times (highly recommended). Cover again at room temperature for an additional 30 minutes.

                    Coat the baking pan with 2 tbsp olive oil. Remove the dough from the bowl and transfer to the (greased) baking pan.

                    Try your best to spread the dough across the pan to form a rectangle. Cover with a cloth or towel and let sit at room temperature for 3-4 hours.

                    Preheat the oven to 425°F. Remove the cloth or towel. Pour ½ cup olive oil on top of the dough.

                    Use your fingers to poke dents into the dough (poke all the way down to the baking pan) all over top surface.

                    Sprinkle the top with salt (recommend using Mediterranean Sea Salt) and fresh rosemary leaves.

                    Bake in the oven for 25-30 minutes (it took me 25 minutes) or until the edges are golden &crisp. Remove the pan from oven and let cool in the pan for 10 minutes.

                    Then transfer the focaccia to a cooking rack, let rest until cool to touch. 

                    Slice and serve warm.

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                    Overnight ‘No Knead’ Rosemary Focaccia Bread

                    Warm, filling and simply delicious.
                    2.84 from 6 votes
                    Print Recipe Pin Recipe
                    Prep Time 5 minutes
                    Cook Time 25 minutes
                    Resting 15 hours
                    Total Time 15 hours 30 minutes
                    Course Appetizer, Baked Goods, Side Dish
                    Cuisine Italian
                    Servings 1 loaf
                    Calories

                    Equipment

                    • 1 9" x 13" baking pan
                    • 2 9" pie pan see under notes

                    Ingredients
                      

                    • 4 cups bread flour or all-purpose flour
                    • 2 cups lukewarm water
                    • 4 tbsp (divided) extra virgin olive oil Preferred a good quality
                    • 2 tsp active dry yeast
                    • 2 tsp salt

                    Additional

                    • ½ cup + 2 tbsp extra virgin olive oil Preferred a good quality
                    • 2 stem fresh rosemary leaves
                    • sprinkle Sea Salt (Mediterranean highly recommended) optional

                    Instructions
                     

                    • In a large bowl: combine flour, salt, yeast and whisk. Add lukewarm water and 2 tbsp olive oil. Use a wooden spoon or spatula and mix everything together (it's going to be wet & sticky). In a separate or same bowl: coat the dough with 2 tbsp olive oil (this will prevent the dough from drying out). Cover with plastic wrap and refrigerate in the refrigerator at least 12 hours or up to 24 hours.
                    • Remove the bowl from the refrigerator. Gently fold the dough (inwards) a few times (highly recommended). Cover again at room temperature for an additional 30 minutes.
                    • Coat the baking pan with 2 tbsp olive oil. Remove the dough from the bowl and transfer to the (greased) baking pan. Try your best to spread the dough across the pan to form a rectangle. Cover with a cloth or towel and let sit at room temperature for 3-4 hours.
                    • Preheat the oven to 425°F.
                    • Remove the cloth or towel. Pour ½ cup olive oil on top of the dough. Use your fingers to poke dents into the dough (poke all the way down to the baking pan) all over top surface. Sprinkle the top with salt (recommend using Mediterranean Sea Salt) and fresh rosemary leaves.
                    • Bake in the oven for 25-30 minutes (it took me 25 minutes) or until the edges are golden & crisp. Remove the pan from oven and let cool in the pan for 10 minutes. Then transfer the focaccia to a cooking rack, let rest until cool to touch.

                    Slice and serve warm.

                      Video

                      Notes

                      2 – 9″ Pie Pan
                      Follow the same instructions: just divide dough into 2 pans and divide olive oils in the pans. 
                      Keyword best focaccia bread, best overnight no knead focaccia bread, easy focaccia bread, no knead rosemary focaccia bread, overnight no knead rosemary focaccia bread, rosemary bread recipe
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                      Greek Lemon Rice

                      Delicious homemade Greek Lemon Rice is juicy, tender and very flavorful. This is a great side dish or comfort meal that is extremely tasty and fun to eat. Authentic natural favors make this succulent rice a definite “must try.” Rice is a very affordable item to have in the pantry. Like the Mediterranean infinite variations of flavors that result from a relatively small group of ingredients, rice has the potential to become almost anything. Here we are turning ordinary jasmine rice into a succulent meal that is full of tantalizing flavors and aromas.

                      Watch the video, follow the instructions below to prepare something new/different for those you share your table and life with. Don’t forget to hit the subscribe button to stay up to date on all the latest publications. Like and share this or any of my videos you may find interesting form the growing catalogue of selections. Wonderfully well-flavored, delicious tender rice that is brought to eatable perfection through the gentle kiss of a well developed recipe that will bring joy and satisfaction to your next eatfoodlicious experience.

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                      Add oil to the non-stick pan (recommended). Turn up the heat to medium-high. Add chopped onions, garlic and cook for 2-3 minutes or until translucent.

                      Add rice and sauté for 3-4 minutes or until lightly toasted.

                      Add chicken broth and bring to a simmer.

                      Reduce the heat to low and cover with a lid. Cook for 15 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Remove the pan from the heat source. Let rest with lid on for another 10 minutes. Remove lid.

                      Add lemon juice, chopped parsley and mix. Season with salt & pepper to taste.

                      Serve & enjoy!

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                      Greek Lemon Rice

                      Succulently simple rice with greek inspired flavors.
                      No ratings yet
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                      Prep Time 5 minutes
                      Cook Time 25 minutes
                      Total Time 30 minutes
                      Course Side Dish
                      Cuisine Greek, Mediterranean
                      Servings 4
                      Calories

                      Ingredients
                        

                      • 2 cups low sodium chicken broth/stock
                      • 1 cup white rice
                      • 2 tbsp extra virgin olive oil
                      • 2 tbsp fresh lemon juice
                      • 2 garlic cloves minced
                      • ½ onion chopped
                      • 1-2 tbsp fresh parsley chopped
                      • salt & pepper to taste

                      Instructions
                       

                      • Add oil to the non-stick pan (recommended). Turn up the heat to medium-high. Add chopped onions, garlic and cook for 2-3 minutes or until translucent.
                      • Add rice and sauté for 3-4 minutes or until lightly toasted. Add chicken broth and bring to a simmer.
                      • Reduce the heat to low and cover with a lid. Cook for 15 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Remove the pan from the heat source. Let rest with lid on for another 10 minutes. Remove lid.
                      • Add lemon juice, chopped parsley and mix. Season with salt & pepper to taste.

                      Serve & enjoy!

                        Video

                        Keyword best greek rice, easy greek rice, easy Mediterranean rice, greek lemon rice, greek rice, Mediterranean rice
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                        Parmesan Chicken with Lemon Butter Sauce

                        Parmesan and chicken go great together. This recipe adds some tasty sauce to an already delicious parmesan chicken recipe. The rich butter and natural lemon flavors make one of the most savory Chicken entree combinations you will find as an affordable menu selection. These ingredients are widely available and are normally very reasonably priced. Having a large family, I am continuously buying in bulk. I normally buy family packs of chicken and then look for at least two meals tot feature them. Butter and lemon are very good with chicken. Throw in delicious parmesan cheese and you will have an aristocratic simple meal the entire family will enjoy.

                        Watch the video and follow the instructions below to have this tender, rich and slightly tart chicken at home today. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. My family absolutely loves this savory recipe and I am sure yours will too.

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                        Clean and slice the chicken in half lengthwise (4 filets). Optional: Use a meat pounder to tenderize the each chicken to an even ⅓” thick. 

                        Mix flour, parmesan cheese, Italian seasoning, salt, pepper in a shallow.

                        Then whisk the eggs in a separate dish.