Oven Roasted Chicken Shawarma

I got addicted to Chicken Shawarma while living in Minneapolis because there was a FANTASTIC place that served Shawarma every day for an affordable price. I still crave it in Houston because I have yet to find a great place that makes it really well. I've heard many people rave about the NY Times recipe for Chicken Shawarma and how easy it is go make at home, I gave it a try. Honestly, it's super easy and just as good as what I had back in good ole Minneapolis. Dr. Sweetpea is addicted to it himself and asks for me to make it for our dinner at least once a month.

Oven Roasted Chicken Shawarma

(Source: New York Times) 

2 lemons, juiced

1/2 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

1/2 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

Prepare a marinade for the chicken. 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 and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.