Roasted Chicken Shawarma
Ingredients
The marinade
-
⅓
cup
olive oil
-
3
Tbsp
fresh lemon juice
-
1
Tbsp
minced garlic
-
1½
tsp
ground cumin
-
1½
tsp
paprika
-
1
tsp
ground coriander
-
¼
tsp
ground cinnamon
-
¼
tsp
turmeric
-
1
tsp
salt
-
1
tsp
black pepper
The chicken
-
2
lbs
boneless, skinless chicken thighs
Optional toppings
-
to taste
warm pita bread or flour tortillas or cooked rice
-
to taste
tahini yogurt sauce
-
to taste
diced tomatoes
-
to taste
diced cucumbers
-
to taste
chopped lettuce
-
to taste
chopped red onion
-
to taste
feta cheese
Instructions
- Whisk together the olive oil, lemon juice, garlic, cumin, paprika, coriander, cinnamon, turmeric, salt, and pepper in a bowl.
- Place chicken in a resealable bag, pour marinade over it, seal the bag, and rub the marinade into the chicken.
- Refrigerate the chicken to marinate for at least 1 hour, up to 6 hours.
- Preheat the oven to 425°F and brush a baking sheet with olive oil.
- Remove chicken from the marinade and arrange it on the baking sheet.
- Roast the chicken in the oven for about 30 to 40 minutes until cooked through and edges are crispy.
- Let the chicken rest for 2 minutes, then cut into pieces and serve in pita or with rice and toppings.
Nutrition Facts (estimated)
Servings
4
Calories
343
Total fat
16g
Total carbohydrates
2g
Total protein
38g
Sodium
786mg
Cholesterol
215mg
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