Oven-Roasted Chicken Shawarma

Name: Oven-Roasted Chicken Shawarma
Prep time: 10 min
Total time: 50 min
Yield: 4 - 6 servings
Ingredients: 2 lemons, juiced; u00bd cup plus 1 tablespoon olive oil; 6 cloves garlic, peeled, smashed and minced; 1 teaspoon kosher salt; 2 teaspoons freshly ground black pepper; 2 teaspoons ground cumin; 2 teaspoons paprika; u00bd teaspoon turmeric; A pinch ground cinnamon; Red pepper flakes, to taste; 2 pounds boneless, skinless chicken thighs; 1 large red onion, peeled and quartered; 2 tablespoons flat leaf parsley, chopped

By Leslie Blythe Chicken Marinating, Roasting

June 6, 2016

Chicken Shawarma is typically cooked on a rotisserie, but his version is oven roasted and works perfectly. It’s tender, moist and super flavorful. You can eat it hot, room temperature, or cold. It’s a recipe from The New York Times.

Prep: 10 mins
Cook: 40 mins
Yields: 4 - 6 servings

Ingredients

2 lemons, juiced

½ cup plus 1 tablespoon olive oil

6 cloves garlic, peeled, smashed and minced

1 teaspoon kosher salt

2 teaspoons freshly ground black pepper

2 teaspoons ground cumin

2 teaspoons paprika

½ teaspoon turmeric

A pinch ground cinnamon

Red pepper flakes, to taste

2 pounds boneless, skinless chicken thighs

1 large red onion, peeled and quartered

2 tablespoons flat leaf parsley, chopped

Directions

1Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

2When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

3Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

Featured in The New York Times, Sam Sifton January 28, 2015

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