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.
Ingredients
makes 5 servingsInstructions
- 1
Prepare a marinade for the chicken. Combine the lemon juice, ½ cup 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 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. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan.
- 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 in the oven 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
Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.