Chicken Shawarma with Green Beans and Zucchini

Chicken Shawarma with Green Beans and Zucchini
Photo by © Kana Okada

Ingredients

  • ¼ teaspoon cinnamon
  • 1 pound zucchini, sliced 1/4 inch thick
  • ½ pound green beans
  • ½ cup extra-virgin olive oil
  • ¼ teaspoon cinnamon
  • ½ teaspoon ground white pepper
  • ¼ teaspoon ground cumin
  • + 25 more ingredients
    • ¼ teaspoon ground coriander
    • ½ small red onion, thinly sliced
    • 1 ½ teaspoons ground black pepper
    • 1 pound zucchini, sliced 1/4 inch thick
    • ½ teaspoon ground white pepper
    • Kosher salt
    • 2 tablespoons fresh lemon juice
    • 6 6-inch pitas, split horizontally
    • 6 6-inch pitas, split horizontally
    • ½ small red onion, thinly sliced
    • 1 ½ teaspoons ground black pepper
    • 2 tablespoons fresh lemon juice
    • 1 cup plain low-fat yogurt
    • 6 skinless, boneless chicken thighs
    • 1 clove garlic, minced
    • ¼ teaspoon ground coriander
    • ½ pound green beans
    • ¼ teaspoon ground cumin
    • Kosher salt
    • 1 ½ teaspoons ground allspice
    • 1 clove garlic, minced
    • 1 cup plain low-fat yogurt
    • 1 ½ teaspoons ground allspice
    • 6 skinless, boneless chicken thighs
    • ½ cup extra-virgin olive oil

Preheat the oven to 425°. In a medium bowl, toss the zucchini and green beans with 2 tablespoons of the olive oil and season with salt; spread on a baking sheet. In the same bowl, combine the allspice, black pepper, white pepper, cinnamon, cumin and coriander with 2 tablespoons of the olive oil. ...

View full recipe at My Recipes

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