Roasted Chicken Shawarma

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The beauty of this easy savory Oven-Roasted Chicken Shawarma recipe from the NY Time is that it’s communal. On a casual Friday night (assuming you woke up early to marinate the chicken), you can quickly chop your favorite vegetables and roast chicken and onions until they are perfectly sweet, savory and spicy. Arrange all the ingredients in a large dish and place in front of guests to serve themselves.

Red wine open, conversation, politics and gossip flowing, this is a perfect casual night meal with friends.

Oven-Roasted Chicken Shawarma, from the NY Times

  • 2 lemons, juiced
  • ½ cup plus 1 tablespoon olive oil
  • 6 cloves garlic, peeled, smashed and minced
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon turmeric
  • A pinch ground cinnamon
  • Red pepper flakes, to taste
  • 2 pounds boneless, skinless chicken thighs
  • 1 large red onion, peeled and quartered
  • 2 tablespoons chopped fresh parsley

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. 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.

Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) 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.

4 comments

    • Hmm. I think chicken thighs are much more friendly in the oven than breasts. If you go that direction, I’d grill the chicken breasts.

  1. Thanks for posting the Shawarma recipe. I think it may work out well on the grill this summer. Love the communal eating idea.

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