Chicken Shawarma

Savor the bold and aromatic flavors of the Middle East with this oven-baked chicken shawarma! Juicy, spiced, and easy to prepare, it’s perfect for wraps, rice bowls, or salads.

Ingredients:

Boneless, skinless chicken thighs: 2 lbs

Garlic: 4 cloves, minced

Onion: 1, thinly sliced

Olive oil: ¼ cup

Lemon juice: ¼ cup

Ground cumin: 2 tsp

Paprika: 2 tsp

Ground coriander: 1 tsp

Turmeric: 1 tsp

Cinnamon: ½ tsp

Cayenne pepper: ¼ tsp

Salt: 1 tsp

Black pepper: ½ tsp

Fresh parsley: chopped, for garnish

Method:

Prepare the marinade: In a large bowl, whisk together the olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, and black pepper.

Marinate the chicken: Add the chicken thighs and sliced onion to the bowl. Toss well to coat evenly. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

Preheat and arrange: Set the oven to 425°F (218°C). Transfer the marinated chicken and onions to a large baking sheet, spreading them out evenly.

Bake to perfection: Roast for 30-40 minutes, flipping the chicken halfway through. For crispy, caramelized edges, broil on high for the last 2-3 minutes.

Slice and serve: Let the chicken rest for a few minutes before slicing into thin shawarma-style shavings.

Serving suggestions: Enjoy in warm pita bread with shredded lettuce, chopped tomatoes, cucumbers, and garlic sauce, or serve as a platter with rice, salads, and hummus.

Serving Information: