Chicken Shawarma¶
Ingredients¶
- 1 lemon, juiced
- 1/2 cup olive oil
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1 teaspoon kosher salt
- 2 teaspoons fresh ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon turmeric
- pinch of 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
Instructions¶
- Create marinade for the chicken by combining the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin paprika, turmeric, cinnamon, and red pepper flakes in a large bowl. Whisk to combine.
- Add chicken and toss well.
- Cover and store in refrigerator for 1 - 12 hours.
- Heat oven to 425 degrees.
- Use the tablespoon of olive oil to grease a rimmed sheet tray.
- Add the quartered onion to the marinade and toss to combine.
- Remove everything from the marinade and place on the sheet tray, spreading evenly.
- Place the tray in the oven and roast until browned and crisp at the edges, 30 - 40 minutes.
- Remove from the oven, allow to rest for 2 minutes, then slice into bits.
- Scatter parsley over the top and serve with whatever you want.
Serves: Original recipe yields 4-6 servings
Notes¶
- Original recipe called for 2 lemons. This is entirely too much.