Oven-roasted chicken Shawarma

(from alaplaca’s recipe box)


Source: The NY Times

Categories: chicken


  • 2 lemons, juiced
  • 1/2 C plus 1 Tbs. olive oil
  • 6 cloves garlic;peeled,smashed,and minced
  • 1 tsp. salt
  • 2 tsp. ground black pepper
  • 2 tsp. ground cumin
  • 2 tsp. paprika
  • 1/2 tsp.turmeric
  • A pinch of cinnamon
  • red pepper flakes, to taste
  • 2 lbs. boneless, skinless chicken thighs
  • 1 large red onion, peeled and quartered
  • 2 Tbs. chopped fresh parsley


  1. Prepare a marinade for the chicken. Combine the lemon juice, 1/2 C. 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 one hr. and up to 12 hrs.

  2. When ready to cook, preheat oven to 425. Use the remaining oil to grease a rimmed sheet pan.

  3. Add the onion to the chicken and marinade, and toss to combine. Place chicken and onion on the pan, spreading everything evenly across.

  4. Put the chicken in the oven, and roast until it is browned and crisped, about 30 to 40 min.

  5. Remove from oven and allow to rest for 2 min. and slice. Scatter parsley over the top and serve with sheperds’ salad (tomatoes, cucumbers, red onion, parsley, feta,olives), pita, yogurt dip, hummus, hot sauce and rice.

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