Chicken Shawarma Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lemons, juiced
½ C plus 1 T olive oil
6 cloves garlic, peeled, smashed and minced
1 tsp kosher salt
2 tsp freshly ground black pepper
2 tsp ground cumin
2 tsp paprika
½ tsp turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 Lb. boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 T chopped fresh parsley
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Directions: |
Directions: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 ºF . 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. |
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Personal
Notes: |
Personal
Notes: Serve with tomatoes, cucumbers, pita, tzatziki, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
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