Chicken Shawarma in the oven

Name: Chicken Shawarma in the oven
Total time: 2 h
Yield: 6 Servings
Ingredients: 2 pounds (about 1 kilogram) chicken thighs, boneless and skinless; 1 red onion, peeled and roughly chopped; 1 teaspoon olive oil to coat baking dish; 2 lemons, juiced; ½ cup (125ml) olive oil; 6-8 garlic cloves, finely chopped (if larger than do 6); 1 teaspoon kosher salt; 2 teaspoons ground black pepper; 2 teaspoons ground cumin; 1/2 teaspoon tumeric; 2 teaspoons paprika; handful of chopped parsley; warm flat bread and pita; chopped lettuce; chopped tomatoes (in season); sliced cucumbers; hummus; mast-o-khiar or tzatziki; greek style salad

Yes, yes! This recipe is so easy and full of flavor and best of all you can make it up to a day ahead. It almost tastes better the longer the chicken marinates in the olive oil, lemon juice and spices.

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 and slightly tweaked it from New York Times Cooking.

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. (And be careful with the tumeric- it can stain clothing, counter top and plastic containers).

Serve with fresh chopped lettuce, tomatoes (in season), slices of cucumber to stuff into warm pita or flat bread, and other recommended sides.

Chicken Shawarma in the oven

Serve with fresh chopped lettuce, tomatoes (in season), slices of cucumber to stuff into warm pita or flat bread, and other recommended sides.

Posted by Barbara

Ingredients

Recipe serves: 6

	2 pounds (about 1 kilogram) chicken thighs, boneless and skinless
	1 red onion, peeled and roughly chopped
	1 teaspoon olive oil to coat baking dish
	marinade
	2 lemons, juiced
	½ cup (125ml) olive oil
	6-8 garlic cloves, finely chopped (if larger than do 6)
	1 teaspoon kosher salt
	2 teaspoons ground black pepper
	2 teaspoons ground cumin
	1/2 teaspoon tumeric
	2 teaspoons paprika
	garnish
	handful of chopped parsley
	to serve
	warm flat bread and pita
	chopped lettuce
	chopped tomatoes (in season)
	sliced cucumbers
	other sides
	hummus
	mast-o-khiar or tzatziki
	greek style salad

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Posted by Barbara

time
2 hours
serves
6
skill level
Easy

Ingredients

2 pounds (about 1 kilogram) chicken thighs, boneless and skinless
1 red onion, peeled and roughly chopped
1 teaspoon olive oil to coat baking dish
marinade
2 lemons, juiced
½ cup (125ml) olive oil
6-8 garlic cloves, finely chopped (if larger than do 6)
1 teaspoon kosher salt
2 teaspoons ground black pepper
2 teaspoons ground cumin
1/2 teaspoon tumeric
2 teaspoons paprika
garnish
handful of chopped parsley
to serve
warm flat bread and pita
chopped lettuce
chopped tomatoes (in season)
sliced cucumbers
other sides
hummus
mast-o-khiar or tzatziki
greek style salad

Directions

1 Done	marinade for 1 hour or overnight 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, crispy 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, lettuce, tomatoes, cucumber and any of the recommended sides (hummus, Mast-o-Khiar/Tzatziki, greek salad).