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Oven-Roasted Chicken Shawarma
Ingredients
2
lemons, juiced
1/2 cup plus 1 tablespoon
olive oil
6
cloves garlic, minced
1
teaspoon kosher salt
2
teaspoons black pepper
2
teaspoons ground cumin
2
teaspoons paprika
1/2 teaspoon
turmeric
A pinch
ground cinnamon
to taste
crushed red pepper
2 pounds
boneless skinless chicken thighs
1
large red onion, quartered
2
tablespoons chopped parsley
Instructions
STEP 1
Prepare a marinade for the chicken. Combine lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and crushed red pepper in a bowl, whisk to combine. Add chicken and toss well; cover and refrigerate for at least 1 hour or up to 12 hours.
STEP 2
Preheat the oven to 425 degrees. Grease a sheet pan with the remaining tablespoon of olive oil. Add quartered onion to the chicken and toss to combine. Remove the chicken and onion from the marinade, placing them evenly on the pan.
STEP 3
Roast chicken in the oven until browned, crisp at edges, and cooked through, about 30 to 40 minutes. Let rest for 2 minutes, then slice into bits. For extra crispiness, sauté in a hot pan with olive oil until curled tight.
STEP 4
Scatter parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice – anything you desire.
Nutrition Facts
(per serving)
Calories:
2340 calories
Servings:
4 servings
Carbohydrates:
20 g
Fat:
80 g
Fiber:
2 g
Protein:
124 g
Sugar:
6 g
Meal Effort
Preparation:
1 hrs
Cook:
40 minutes
Total:
1 hrs 40 mins