Oven Roasted Chicken Shawarma
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Category
Main Course
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Cusine
Mediterranean
What do you need?
How to make?
Ingredients
1/3 cup olive oil
3 Tbsp fresh lemon juice
1 Tbsp minced garlic
1 1/2 tsp ground cumin
1 1/2 tsp paprika
1 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp turmeric
1 tsp each salt and freshly ground black pepper
2 lbs trimmed boneless, skinless chicken thighs
Warm pita bread* or flour tortillas or cooked rice
Tahini yogurt sauce**
Diced tomatoes
Diced cucumbers
Chopped lettuce
Chopped red onion
Feta cheese
Directions
In a mixing bowl or liquid measuring cup, whisk together the olive oil, lemon juice, garlic, cumin, paprika, coriander, cinnamon, turmeric, salt and pepper. Place chicken in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air. Rub marinade over chicken, transfer chicken to refrigerator and allow to marinate at least 1 hour and up to 6 hours. Preheat oven to 425 degrees F. Brush a rimmed 18 by 13-inch, preferably dark coated, baking sheet with 1 Tbsp olive oil. Remove chicken from marinade and space evenly apart on baking sheet. Roast in preheated oven until cooked through and edges are crisp, about 30 - 40 minutes. Remove from oven and allow to rest 2 minutes then cut into bits. Serve in pita or with rice along with desired toppings.
