OK – not Shawarma from your favorite hole in the wall but still comfort food. I usually serve with some kind of cauliflower and a green vegetable.
Oven Roasted Chicken Shawarma
Servings 0
Ingredients
- 2 lemons juiced
- ½ cup olive oil optional, I don't use any 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 chicken thighs or breasts
- 1 large sweet onion peeled and quartered
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare a marinade for the chicken. Combine the lemon juice, 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.
- When ready to cook, heat oven to 425 degrees. Use a tablespoon of olive oil (or spray) to grease a glass baking dish. Place the quartered onion in the bottom of the dish and layer the chicken pieces over it. Pour on marinade.
- Step 3
- Put the baking dish in the oven and roast about 30 to 40 minutes, until the chicken reaches 160 degrees Fahrenheit. Remove from the oven, allow to rest a couple of minutes (it should reach 165 degrees Fahrenheit), remove the chicken and slice.
- Put chicken in serving bowl, add onions and marinade to serve. Sprinkle with parsley.