Oven Roasted Chicken Shawarma
Ingredients
The chicken
-
2
lbs
boneless skinless chicken thighs
-
2
pieces
shallots or 1 small red onion, sliced
-
to taste
sea salt
-
to taste
freshly ground black pepper
The marinade
-
2
teaspoons
minced garlic
-
¾
tablespoon
cardamom
-
⅛
teaspoon
cinnamon
-
3
teaspoons
cumin
-
½
teaspoon
cayenne
-
⅛
teaspoon
ground turmeric
-
1
teaspoon
sea salt
-
½
teaspoon
black pepper
-
¼
teaspoon
chili pepper flakes (optional)
-
4
tablespoons
fresh chopped cilantro
-
1
tablespoon
lemon juice
-
3
tablespoons
olive oil
Optional shawarma sauce
-
½
cup
full-fat plain yogurt or non-dairy yogurt
-
2
teaspoons
lemon juice
-
¼
teaspoon
garlic powder
-
½
tablespoon
olive oil
-
to taste
kosher salt
-
to taste
pepper
-
1
tablespoon
chopped fresh herbs (cilantro, parsley, scallion)
Instructions
- Combine marinade ingredients in a bowl or bag and add the chicken, ensuring it's coated. Refrigerate for at least 2 hours or up to 24 hours.
- Preheat the oven to 425°F.
- Place marinated chicken on a sheet pan with onion slices. Optionally toss onions with lemon juice or reserved marinade.
- Roast for 22 minutes or until chicken reaches 165°F. Broil for the last minute if desired.
- Let the chicken rest for 5 minutes, then slice into strips.
- If making the sauce, combine all sauce ingredients in a bowl and whisk together. Chill until ready to serve.
- Serve with pickled turnips, cucumber, yogurt sauce, and fresh cilantro.
Nutrition Facts (estimated)
Servings
4 to 5
Calories
248
Total fat
15.6g
Total carbohydrates
5.6g
Total protein
21.9g
Sodium
396.3mg
Cholesterol
99.9mg
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