Chicken Shawarma

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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

  1. 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.
  2. Add chicken and toss well.
  3. Cover and store in refrigerator for 1 - 12 hours.
  4. Heat oven to 425 degrees.
  5. Use the tablespoon of olive oil to grease a rimmed sheet tray.
  6. Add the quartered onion to the marinade and toss to combine.
  7. Remove everything from the marinade and place on the sheet tray, spreading evenly.
  8. Place the tray in the oven and roast until browned and crisp at the edges, 30 - 40 minutes.
  9. Remove from the oven, allow to rest for 2 minutes, then slice into bits.
  10. 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.