Chicken Shawarma

Ingredients

• Lemons

  Raw, with peel

  2 fruit without seeds or 216g

• Olive oil

  Salad or cooking

  1 ¹⁄₁₆ cup or 230g

• Garlic

  Raw

  6 cloves, minced or 18g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  2 tsp or 4g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Paprika

  Spices

  2 tsp or 4g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Cinnamon

  Spices, ground

  0.001 cup or 0.2g

• Crushed red pepper flakes

  100g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  907g

• Onions

  Raw

  1 large or 150g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. 1. Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup 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. 2. When ready to cook, heat oven to 425 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. 3. 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. (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.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

Similar Foods

• Chicken Shawarma Salad
• Chicken Shawarma and Sweet Potato Fry Bowls
• Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce
• Shawarma-Spiced Chicken Pita with Tahini Yogurt Sauce