Chicken Shawarma
Course: DinnerCuisine: MexicanDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
35
minutesI love Middle Eastern food and the flavors in this Shawarma are so delicious. It is a family favorite. I even have used the seasoning with pork, lamb and shellfish. This is so good and I love to serve it with homemade naan bread, chopped crunchy salad with tomatoes, cucumbers, and black olives. You can’t go wrong. It is wonderful.
Ingredients
2 lemons, juiced and one sliced
1/2 cup + 1 tablespoon olive oil
6 cloves garlic, minced
1 teaspoon Kosher salt
2 teaspoons fresh ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon turmeric
A pinch of ground cinnamon
Crushed red pepper
2 pounds boneless, skinless chicken thighs
1 lg red onions, peeled and quartered
2 Tablespoons fresh parsley, chopped
Directions
- In a non reactive bowl, combine: lemon juice and sliced lemon, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and crushed red pepper. Whisk to combine. Add the chicken and toss to coat. Cover and store in refrigerator for at least an hour and up to 12 hours.
- Preheat oven to 425 or the grill. Line a rimmed baking sheet with 2 layers parchment. Add the quartered onion, lemon slices and chicken and marinade to the prepared pan. Toss everything to combine.
- Place the pan in the oven and roast until browned, about 30-40 minutes. The chicken should register about 165 degrees.
- Remove from oven and allow to rest for 2-5 min. Slice and serve the chicken with the roasted onion and lemon with cous cous and the crunchy salad.
