Oven-Roasted Chicken Shawarma


Source: The New York Times Sunday Magazine

2 lemons, juiced

½ cup plus 1 T olive oil

6 cloves of garlic, peeled, smashed and minced

1 tsp kosher salt

2 tsp ground black pepper

2 tsp ground cumin

2 tsp paprika

½ tsp turmeric

pinch of cinnamon

red pepper flakes, to taste

2 pounds boneless, skinless chicken thighs

1 large red onion, peeled and quartered

2 T chopped fresh parsley

Greek style salad (optional)

Prepare marinade for the chicken:

Combine lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and refrigerate for at least 1 hour and up to 12 hours.

When ready to cook:

Preheat oven to 425. Oil a rimmed sheet pan with the remaining tablespoon of olive oil.

Add the quartered onion to the marinade and toss once to combine. Remove the chicken and onion from the marinade and spread on the pan.

Put chicken in oven and roast until browned, crisp at the edges and cooked through, about 30-40 minutes. Turn occasionally. Remove from oven, rest 2 minutes, and slice into strips.

Make Greek style salad with tomatoes, cucumbers, red peppers, feta, etc. Place salad on a platter and put chicken strips on top. Scatter parsley on top of everything.


serve with pita bread, tzasiki, olives – whatever you like.