Oven-Roasted Chicken Shawarma

September 4, 2019 Comments Off on Oven-Roasted Chicken Shawarma
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5 from 1 vote
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Oven-Roasted Chicken Shawarma

Easy and flavorful. This recipe adapted from the New York Times is sure to become a weeknight favorite.
Cook Time45 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Chicken, main, shawarma
Servings: 6
Calories: 211kcal
Author: Jenny Ross

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 425ºF. Line a 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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