Chicken Shawarma
This chicken explodes with a mouthful of flavor. Its versatility makes it a winner; serve it In a pita, on a salad or by itself with rice on the side. Top it with tomatoes, cucumbers, white sauce, oh my!
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Servings: 6
Ingredients
Marinade:
- 1/4 c lemon juice, freshly squeezed
- 1/2 c extra virgin olive oil
- 6 cloves of garlic, smashed and minced
- 1 t Kosher salt
- 2 t black pepper, freshly ground
- 2 t cumin
- 2 t smoked paprika
- 1/2 t turmeric
- 1/4 t cinnamon
- red pepper flakes
To Roast:
- 2 lbs. chicken thighs, boneless and skinless
- 1 large red onion, cut into 1/8 sections, then halved
- chopped parsley or cilantro, to garnish before serving
White Sauce:
- 1/2 c plain yogurt
- 1/4 c mayonnaise
- 1 t fresh lemon juice
- 3/4 t lemon zest
- 3/4 t garlic, finely minced or pressed
- 1/4 t sea salt
- 1/4 t black pepper
- 1/4-1/2 t smoked paprika
- 1/4 t dried dill weed
- red pepper flakes or 1/8 t cayenne pepper (optional)
Instructions
- Whisk together all of the marinade ingredients.
- Place the chicken in a large Ziploc bag and cover it with the marinade.
- Refrigerate for a few hours(3-6), turning and massaging marinade into chicken.
- Preheat oven to 425°F.
- Line rimmed baking sheet with foil and brush it with 1 T. of olive oil.
- Add onions to Ziploc bag with chicken and seal. Toss and massage contents again to coat onions,
- Spread chicken and onions in pan and bake for 30 minutes, turning chicken every 10 minutes. Broil for about 3 minutes at the end to help crisp it up or use convection setting for about 5 minutes, watching throughout the process.
- Remove from the oven and allow chicken to rest a few minutes before slicing for serving. Garnish with chopped parsley.
White Sauce:
- Whisk together ahead of time and chill while chicken is marinating. Add cayenne pepper or red pepper flakes if you like the heat!