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Oven-Roasted Chicken Shawarma
• White sauce = plain yogurt, scant 1/4 c. mayo, 1/2 lemon juiced + lemon zest, basil/parsley/zatar/sumac/minced garlic. Chill for 4-5 hours.
• Marinade meat overnight & cooked with peppers & onions. F
inish with broil for 2-3 minutes
• Serve with tortillas instead of pita + sliced cucumbers & tomatoes + feta. (Hummus is overkill side)
• Serve with chickpeas salad (olives, tomatoes, red onion, parsley/basil)
-I have made the following additions: more onion - it's so good. More chicken - it goes so fast: 3 pounds. Two pounds of carrots, which I toss in the marinade and roast with the extra red onion. - also used chicken breasts, bone in, skin on. -potatoes-Make the marinade and put in shredded cooked chicken. Marinate for a few hours, toss in some chopped onions and fry for about 10 minutes until the onions are soft. - used bone-in thighs and included the marinade in the roasting pan,
Ingredients
  • 2 lemons, juiced
  • ½ 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
  • ½ 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
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