Chicken Shawarma Tray Bake

Chicken Shawarma Tray Bake

Recipe by Embody NutritionCourse: Dinner


Prep time


Cooking time




  • 600g skinless chicken thighs

  • 60ml (¼ cup) olive oil

  • 3 tbsp honey

  • 1 tbsp sweet smoked paprika

  • ½ tsp ground cinnamon

  • 1 tsp dried chilli flakes

  • 1 tsp ground coriander

  • 1 tbsp freshly ground cumin

  • 2 garlic cloves, crushed

  • 1 medium sweet potato, sliced into strips using a peeler (about 1½ cups)

  • 4-5 leaves cavolo nero/kale/spinach

  • 35g (¼ cup) dried cranberries

  • 100g (½ cup) Persian-style feta

  • 80g (½ cup) smoked almonds, roughly chopped

  • ½ cup coriander leaves, roughly chopped


  • Preheat the oven to 175C (155C fan-forced).
  • Add the chicken, olive oil, honey, spices and garlic to a deep roasting tray and swirl around to coat. Spread out the chicken and ensure the thighs are flat not rolled. Season generously with salt and pepper.
  • Add the sweet potato strips and toss them a little in the marinade on the tray. Pop the tray in the oven and cook for 15 minutes.
  • Quickly open the oven door and add the cavolo nero leaves and give the tray a good shake. Cook for another 10-12 minutes or until the chicken is nice and brown on top, the cavolo nero is crisp and the edges of the sweet potato take on a bit of a char.
  • Remove from the oven and scatter over the cranberries, feta, almonds and coriander. Season to taste and serve.


  • To make this go a little further, add some chopped vegetables to the bottom of the tray (eg. onion, capsicum, carrots, broccoli – anything you have). You could also serve with some rice or flat breads.