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Chicken Shawarma in the oven

One of the cuisines I enjoy the most is Lebanese.  When we lived in London, take away from a local Lebanese restaurant called Maroush was part of our weekly routine.  I have yet to find anyplace comparable in San Francisco but thankfully found this recipe on the New York Times Cooking site.

The lemon, olive oil and garlic flavors are delicious, and the tumeric creates a bright, wonderful color that adds a subtle taste and visual appeal.

Chicken Shawarma in the oven

One of the cuisines I enjoy the most is Lebanese.  When we lived in London, take away from a local Lebanese restaurant called Maroush was part of our weekly routine.  I have yet to find anyplace comparable in San Francisco but thankfully found this recipe on the New York Times Cooking site.

The lemon, olive oil and garlic flavors are delicious, and the tumeric creates a bright, wonderful color that adds a subtle taste and visual appeal.

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Ingredients

Recipe serves: 6
2 pounds (about 1 kilogram) chicken thighs, boneless and skinless
1 red onion, peeled and roughly chopped
small teaspoon olive oil to coat baking dish
marinade
2 lemons, juiced
½ cup (125ml) olive oil
6 garlic cloves, finely chopped
1 teaspoon kosher salt
2 teaspoons ground black pepper
2 teaspoon ground cumin
1/2 teaspoon tumeric
2 teaspoons paprika
optional garnish: handful of chopped parsley
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Chicken Shawarma in the oven
  • time
    2 hours
  • serves
    6
  • skill level
    Easy

Ingredients

  • marinade

Directions

1
Done

marinade

Combine the lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, and turmeric in a large bowl, then whisk to combine.

2
Done

Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

3
Done

to cook

Heat oven to 425F (218C) degrees.

4
Done

Brush a rimmed baking pan with a little olive oil and add chicken, onion and marinade juices.

5
Done

Roast until browned, crisp at the edges and cooked through, about 30 to 40 minutes. You can broil at the end for more crispiness, just watch it.

6
Done

Remove from the oven, allow to rest 2 minutes, then slice into smaller pieces.

7
Done

Serve with warmed flat bread, crispy salad, Tzatziki, Hummus, yoghurt, hot sauce or anything that suits your fancy.