Oven Roasted Chicken Shawarma

Ingredients:

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

Instructions:

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s