Looking through my blog posts, it is evident that I haven’t posted many (if any) recipes from other countries. As I love eating food from all different places around the world, I was disappointed in the lack of variety on here. Luckily, last week I made this incredible chicken Shawarma that was rated as one of the top recipes for the New York Times in 2015. My great-grandmother, who is still unfamiliar with what a burrito is, was surprisingly impressed with this dish. The strong and smooth flavors in the chicken are so easy to taste yet they come together and form a intense flavor combination. For any Shawarma lovers…. this recipe is definitely for you! ENJOY!
2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley
- To prepare the chicken marinade, combine the lemon juice, 1/2 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 into the bowl and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
- When you are ready to cook, heat the oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan.
- Add the quartered onion to the chicken with the marinade, and toss once to combine. Remove the chicken and onion from the marinade, and spread everything evenly across the pan.
- Roast the chicken in the over until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, let sit for 2 minutes, then slice into bits.
- Scatter the parsley over the top and serve with whatever desired (tomatoes, cucumbers, pita, feta, rice etc).