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The Batch Lady’s Chicken Shawarma Traybake

by Suzanne Mulholland, The Batch Lady from The Batch Lady Grab and Cook

This simple spiced chicken traybake recipe from The Batch Lady can be prepped in advance for an easy dinners later in the week. As seen on ITV's This Morning.

Introduction

If you love a chicken shawarma from the kebab house then this is right up your street, and half the price if you make it at home! This one-pan dish is packed full of juicy spiced chicken and veggies.

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Ingredients

2 cloves of garlic, grated
1 tbsp ground coriander
1 tsp ground cumin
2 tsp paprika
juice of 1 lemon
4 tbsp olive oil
1 tsp salt
6-8 skinless and boneless chicken thighs
2 red peppers, deseeded and cut into thick strips
2 red onions, cut into thick chunks
300g frozen sweet potato chunks

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Method

If Making Ahead to Freeze

Combine the grated garlic, the coriander, cumin, paprika, lemon juice, olive oil and salt in a large bowl and mix into a paste.

Add the chicken thighs, red peppers, red onions and sweet potato chunks and give everything a good mix.

Put into a large labelled freezer bag and freeze flat.

To cook in the oven:

Remove from the freezer and leave to fully defrost. Preheat the oven to 180°C. Pour the mix into a large baking tray and arrange the chicken thighs so they are on top of the vegetables. Cook for 35 minutes, until golden and delicious.

To cook in an air fryer:

Remove from the freezer and leave to fully defrost. Preheat the air fryer to 180°C. Pour the mix into an air fryer-safe dish and arrange the chicken thighs so they are on top. Cook for 25 minutes, until golden and delicious, giving everything a good shake halfway through, and turning the chicken over.

If cooking now:

Follow the method in the ‘making ahead to freeze’ section up until the end of step 2.

To cook in the oven:

Preheat the oven to 180°C. Pour the mix into a large baking tray and arrange the chicken thighs so they are on top of the vegetables. Cook for 35 minutes, until golden and delicious.

To cook in the air fryer:

Preheat the air fryer to 180°C. Pour the mix into an air fryer-safe dish and arrange the chicken thighs so they are on top. Cook for 25 minutes, until golden and delicious, giving everything a good shake halfway through, and turning the chicken over.

Tip: serve with chopped fresh coriander and a dollop of yoghurt.

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