Inaja & Scott's Recipes
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Tender, flavorful oven-roasted chicken tenders marinated in fresh garlic and warm spices, perfect for shawarma-style wraps or bowls.
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Ingredients (one per line)
1½–2 lbs chicken tenders 4–5 cloves garlic, finely minced (or grated) 3 tbsp olive oil 2 tsp ground cumin 2 tsp paprika 1 tsp turmeric 1 tsp ground coriander 1 tsp garlic powder (optional, for extra punch) ½ tsp cinnamon ½ tsp black pepper 1–1½ tsp salt Juice of 1 lemon 1 onion, sliced (for roasting with the chicken) Yogurt sauce or tahini for serving Warm pita or rice
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Steps (one per line)
In a large bowl, mix olive oil, lemon juice, all spices, and fresh minced garlic. Add the chicken tenders and toss well to coat. Cover and marinate for at least 30 minutes, or ideally 2–8 hours for deeper flavor. Preheat oven to 425°F (220°C). Spread chicken tenders on a sheet pan without overcrowding, and add sliced onions if using. Roast for 15–20 minutes, flipping halfway through. Optional: Broil for 2–3 minutes at the end for crispy edges. Slice or leave whole and serve in pita wraps with yogurt sauce, in rice bowls with veggies, or on salad with tahini dressing.
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