Oven-Baked Shawarma Chicken
- Servings : 6
- Dish type : Main dishes
- Preparation : 20 minutes + marinating
- Total : 50 to 60 minutes
Ingredients
- 1 kg boneless chicken thighs
- 2 red onions, sliced into 1 cm rounds
- 60 ml chopped parsley or chopped cilantro
- Marinade :
- 125 ml olive oil
- 60 ml fresh lemon juice
- 30 ml finely minced garlic
- 15 ml ground cumin
- 10 ml smoked paprika
- 10 ml ground black pepper
- 5 ml chili flakes
- 5 ml turmeric
- 5 ml ground coriander seeds
- 5 ml salt
- 2.5 ml ground cinnamon
Preparation
- Thoroughly mix all the marinade ingredients.
- Add the chicken and onion slices. Mix well so everything is fully coated. Cover and refrigerate for 1 to 12 hours.
- Preheat the oven to 425°F (220°C).
- Drain the chicken and onions, then spread them out on a baking sheet lined with parchment paper.
- Roast for about 30 to 40 minutes, until the chicken is nicely browned and slightly crispy.
Garnish the roasted chicken and onions with the chopped herbs. Serve as is with rice and a salad, or in pita bread with julienned vegetables and a tahini sauce.
