September 4, 2019
Oven-Roasted Chicken Shawarma
Easy and flavorful. This recipe adapted from the New York Times is sure to become a weeknight favorite.
Servings: 6
Calories: 211kcal
Ingredients
- 6 tablespoons lemon juice 2 lemons
- 1/2 cup olive oil
- 6 cloves garlic minced
- 1 teaspoon salt
- 2 teaspoons fresh ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 2 pounds boneless skinless chicken thighs
- 1 large red onion peeled and roughly chopped
- parsley for garnish
Instructions
- Combine the lemon juice, olive oil, garlic, salt, and spices in a large bowl, then whisk to combine. Add the chicken, and toss well to coat. Cover, and marinate in the refrigerator for at least 1 hour and up to 12.
- Preheat the oven to 425ĀŗF. Line aĀ rimmed sheet pan with parchment paper.
- Place the chicken and onions on the pan forming an even layer. Roast until crisp around the edges and cooked throughout, about 45 minutes.
- Allow the chicken to cool for 5 minutes before slicing. Serve with parsley.
Nutrition Facts
Oven-Roasted Chicken Shawarma
Amount per Serving
Calories
211
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Cholesterol
97
mg
32
%
Sodium
741
mg
32
%
Potassium
650
mg
19
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
33
g
66
%
Vitamin A
426
IU
9
%
Vitamin C
10
mg
12
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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