Oven-Roasted Chicken Shawarma

Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead. Featured in: Chicken Shawarma Deluxe, No Rotisserie Required.

INGREDIENTS

2 lemons juiced
1/2 cup plus 1 tablespoon olive oil
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
2 pounds boneless skinless chicken thighs
1 large red onion ; peeled and quartered
2 tablespoons chopped fresh parsley

INSTRUCTIONS

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Oven-Roasted Chicken Shawarma

2  lemons  juiced 
1/2 cup plus 1 tablespoon olive oil 
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
2 pounds boneless skinless chicken thighs 
1 large red onion peeled and quartered
2 tablespoons chopped fresh parsley

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.

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.

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.

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Nutrition

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Serving Size: 1 recipe (1032g)
Recipe Makes: 1

Calories: 1175
Calories from Fat: 336 (29%)

Amt Per Serving		% DV

	Total Fat 37.3g	50 %
	Saturated Fat 9.3g	47 %
	Monounsaturated Fat 11.7g
	Polyunsanturated Fat 9.4g
Cholesterol 753mg		232 %
Sodium 2013.8mg		69 %
Potassium 2542mg		67 %
Total Carbohydrate 19.8g		6 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 15.2g
Protein 182.1g		260 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1175

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