Oven-Roasted Chicken Shawarma

Recipes

Oven-Roasted Chicken Shawarma

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Juicy, flavorful Chicken Shawarma mixed with spiced lemon marinade and baked in the oven until perfectly cooked

Ingredients

2 lemons, juiced

1⁄2 cup plus 1 tablespoon olive oil

1⁄2 cup Greek yogurt

1 tbsp tomato paste

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

800 grams boneless, skinless (preferred to keep skin) chicken thighs

1 large red onion, peeled and quartered

2 tablespoons chopped fresh parsley

Method

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, yogurt, tomato paste 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 200 C 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.

Put 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 - anything you desire.

Cooking Tips

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 sauté until everything curls tight in the heat.

White sauce = plain yogurt, scant 1/4 c. mayo, 1/2 lemon juiced + lemon zest, basil/parsley/zatar/sumac/minced garlic. Chill for 4-5 hours.

Recipes

Recipes