Oven-Roasted Chicken Shawarma
An oven-roasted version of the flavorful street-side classic usually cooked on a rotisserie. Perfect for an evening with family and friends. Serve with pita, tahini, vegetables, olives, feta, and traditional accompaniments.
Ingredients
makes 5 servingsInstructions
- 1
Prepare a marinade by combining lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and crushed red pepper in a large bowl, then whisk to combine.
- 2
Add the chicken to the marinade and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
- 3
Heat oven to 425 degrees. Grease a rimmed sheet pan with olive oil.
- 4
Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade and place on the pan, spreading everything evenly across it.
- 5
Roast until the chicken is browned, crisp at the edges and cooked through, about 30 to 40 minutes.
- 6
Remove from the oven, allow to rest 2 minutes, then slice into bits.
- 7
Optionally, sauté the sliced chicken in a hot pan with olive oil until everything curls tight for extra crispness.
- 8
Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, and rice.