Go Back Email Link
–+ servings
Print Pin
5 from 1 vote

Oven-Roasted Chicken Shawarma

Easy and flavorful. This recipe adapted from the New York Times is sure to become a weeknight favorite.
Course Main Course
Cuisine Mediterranean
Keyword Chicken, main, shawarma
Cook Time 45 minutes
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

Calories: 211kcal | Carbohydrates: 5g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 741mg | Potassium: 650mg | Fiber: 1g | Sugar: 1g | Vitamin A: 426IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 1mg