Oven Roasted Chicken Shawarma


Juice of 2 lemons
1/2 cup + 1 tbsp olive oil
1 tsp kosher salt
2 tsp black pepper
2 tsp ground cumin
2 tsp paprika
1/2 tsp turmeric
pinch of cinnamon
Red pepper flakes, to taste
2 lb boneless, skinless chicken thighs
1 red onion, quartered
2 tbsp parsley, chopped


Combine lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, turmeric, cinnamon and red pepper flakes in a large bowl. Add chicken and toss. Keep in refrigerator to marinate for at least 1 hour.

Preheat oven to 425. Use remaining olive oil to grease a rimmed sheet pan and add the onion the bowl of chicken. Toss to combine and place the chicken and onion on the pan and spread out evenly.

Roast in the oven until browned and crisping at the edges, about 30-40 minutes. Allow 5 minutes to wait before slicing chicken. Add the sliced chicken to a heated pan with a tablespoon of olive oil. Saute until meat curls in pan. Sprinkle parsley on top and serve with a tortilla, salad and sauce.

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