Categorized:
- Healthy
- Main Dish
- Poultry
Tagged:
- chicken
- cinnamon
- coriander
- cumin
- lemons
- olive oil
- paprika
- turmeric
Oven Roasted Chicken Shawarma
Ingredients
- 1/3 cup olive oil, plus more for brushing
- 3 Tbsp fresh lemon juice
- 1 Tbsp minced garlic
- 1 1/2 tsp ground cumin
- 1 1/2 tsp paprika
- 1 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/4 tsp turmeric
- 1 tsp each salt and freshly ground black pepper
- 2 lbs trimmed boneless, skinless chicken thighs
Optional serving suggestions
- Warm pita bread* or flour tortillas or cooked rice
- Tahini yogurt sauce**
- Diced tomatoes
- Diced cucumbers
- Chopped lettuce
- Chopped red onion
- Feta cheese
Instructions
- In a mixing bowl or liquid measuring cup, whisk together the olive oil, lemon juice, garlic, cumin, paprika, coriander, cinnamon, turmeric, salt and pepper.
- Place chicken in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air.
- Rub marinade over chicken, transfer chicken to refrigerator and allow to marinate at least 1 hour and up to 6 hours.
- Preheat oven to 425 degrees F. Brush a rimmed 18 by 13-inch, preferably dark coated, baking sheet with 1 Tbsp olive oil.
- Remove chicken from marinade and space evenly apart on baking sheet. Roast in preheated oven until cooked through and edges are crisp, about 30 - 40 minutes.
- Remove from oven and allow to rest 2 minutes then cut into bits. Serve in pita or with rice along with desired toppings.
Notes
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