Oven-Baked Chicken Shawarma

Shawarma is a delicious Middle Eastern dish of marinated meat roasted on a spit and then thinly sliced.  My kitchen isn’t equipped with a rotisserie but I found that baking my chicken in the oven turned out great.  I think the key is to marinate your meat for at least a few hours if not overnight.  Serve with pita and a side of roasted tomato and chickpea salad.  DSC_0501

What to buy (serves 2):

  • 1 lemon, juiced
  • 1/2 cup olive oil
  • 5 cloves garlic, minced
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • ½ teaspoon turmeric
  •  pinch cinnamon
  • red pepper flakes, to taste
  • 2 pounds boneless, skinless chicken thighs
  • 1 large red onion, sliced
  • 2 tablespoons chopped fresh parsley
  • 1/2 cucumber
  • 2 tomatoes
  • 2 pieces lavash or pita bread

What to do:

  • prepare chicken marinade by combining the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes
  • add the chicken, and toss well to coat, cover, and store in refrigerator for at least 1 hour and up to 12 hours
  • preheat oven to 425 and grease a rimmed baking pan or cover with aluminum foil (my pick!)
  • add 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 evenly
  • bake chicken 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 and serve hot

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