Ingredients
- Chicken Marinade
- ½ cup olive oil
- 2 lemons, juiced
- 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
- Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 large red onion, peeled and quartered
- 2 tablespoons chopped fresh parsley
- White Garlic Sauce (Optionnal)
- ½ plain grec yogurt
- 2 tbsp. mayonnaise
- 2 tsp. lemon juice
- 1 garlic clove, finely chopped (or 2 if you like it really garlicky)
- 1 tbsp. fresh parsley, chopped
- Salt, one pinch
Recipe Description
This Easy Oven-Roasted Chicken Shawarma recipe is an absolute gem. It’s not only a great dish you can add to your weeknight meals repertoire (think about all the awsome leftovers for sandwiches!) but it is also great for when you have to feed a larger group. While traditional shawarma calls for grilling marinated meat on a vertical rotating spit, this recipe calls for roasting the chicken at a high temperature in the oven which gives the chicken a crisp exterior while staying incredibly moist and juicy inside. It’s so simple to make, you just marinade the chicken for a few hours (or the night before), then transfer it to a baking sheet and cook it for about 30 minutes and voilà! Who knew making Chicken Shawarma at home was this easy! And can we talk about these onions for two seconds? They’re so incredibly tasty, just make sure you have enough for your sandwiches the next day, you won’t regret it.
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