Chicken Shawarma
Author: Nicole
Ingredients
  • Juice of 2 lemons (~ 2 ounces)
  • ¼ cup olive oil
  • 6 cloves garlic, minced
  • 1 teaspoon 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
  • 2 tablespoons chopped fresh parsley, for garnish
  • Serving suggestions: hummus, baba ghanoush, olives, crumbled feta, tomato and cucumber salad, and naan or pita
Instructions
  1. Marinade: Combine lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl and whisk to combine. Add chicken and toss well to coat. Cover and store in refrigerator overnight or at least a few hours.
  2. Oven Method: When ready to cook, heat oven to 425°F. Line a baking sheet (or 2 if needed) with aluminum foil. Remove chicken from marinade and place on sheet ensuring each piece is as flat as possible to ensure even cooking. Put chicken in oven and cook until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes.
  3. Grill Method: Preheat grill to medium. Grill chicken for about 10-15 minutes, turning once. Cook until browned, crisp at the edges and cooked through.
  4. Once cooked allow chicken to rest for about 2 minutes and slice into pieces.
  5. Scatter the parsley over the top and serve suggested accompaniments.
Notes
* Recipe can easily be doubled or tripled.
* My favorite feta is actually French – Valbreso. Wegmans sells it in a block and crumbled.
Recipe by Riegl Palate at https://www.rieglpalate.com/chicken-shawarma/