Easy Oven-Roasted Chicken Shawarma
 
Prep time
Cook time
Total time
 
Serve with Lebanese Vermicelli Rice, a salad of tomatoes, cucumbers, olives and feta, hummus and some pitas. I sometimes use chicken breasts instead of thighs, when I do, I pour the marinade over the breasts, the sauce helps keep the breasts moist and juicy. You can also pour the marinaden over the thighs which will result in a less crispy chicken but just as good.
Ingredients
  • Chicken Marinade
  • ½ cup olive oil
  • 2 lemons, juiced
  • 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
  • Chicken
  • 2 pounds boneless, skinless chicken thighs
  • 1 large red onion, peeled and quartered
  • 2 tablespoons chopped fresh parsley
  • White Garlic Sauce (Optionnal)
  • ½ cup plain grec yogurt
  • 2 tbsp. mayonnaise
  • 2 tsp. lemon juice
  • 1 garlic clove, finely chopped (or 2 if you like it really garlicky)
  • 1 tbsp. fresh parsley, chopped
  • Salt, one pinch
Instructions
  1. Chicken Marinade
  2. In a large bowl, combine the olive oil and all the rest of the marinade ingredients. Whisk well.
  3. Add the chicken to the marinade. Cover and refrigerate for at least 1 hour and up to 12 hours.
  4. Chicken
  5. When ready, preheat oven to 425F.
  6. Line a baking sheet with parchment paper.
  7. Add onions to the chicken and toss well. Remove the chicken and onions from the marinade, and place on the baking sheet, spreading evenly.
  8. Cook chicken until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, set aside to rest 2 minutes, then slice each thighs.
  9. Garnish with the parsley over the top.
  10. White Garlic Sauce
  11. Combine all the ingredients in a small bown and mix well.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/easy-oven-roasted-chicken-shawarma/