Oven-Roasted Chicken Shawarma Recipe

Name: Oven-Roasted Chicken Shawarma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lemons, juiced; 1/2 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; 1/2 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 chopped fresh parsley

Servings: persons

2 lemons, juiced
1/2 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
1/2 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 chopped fresh parsley

1
Prepare a marinade for the chicken.
2
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.
3
Add the chicken, and toss well to coat.
4
Cover, and store in refrigerator for at least 1 hour and up to 12 hours.
5
When ready to cook, preheat oven to 425.
6
Use the remaining tablespoon of olive oil to grease a rimmed sheet pan.
7
Add the quartered onion to the chicken and marinade, and toss once to combine.
8
Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
9
Put the chicken in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes.
10
Remove from the oven, allow to rest 2 minutes, then slice into bits.
11
(To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and saute until everything curls tight in the heat.)
12
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.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lemons, juiced, 1/2 cup plus 1 tablespoon olive oil, 6 cloves garlic, peeled, smashed and minced, 1 teaspoon kosher salt, and more.

Yes, Oven-Roasted Chicken Shawarma falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Roasted Chicken Shawarma

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