Name: Baked Chicken Shawarma
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Extra-virgin olive oil - ⅔ cup; Finely minced fresh garlic - 4 tablespoons; Lemons, juiced - 2 medium; Smoked paprika - 4 teaspoons; Ground cumin - 4 teaspoons; Lemon zest - 1 tablespoon; Ground coriander - 2 teaspoons; Crushed red pepper flakes, or to taste - 2 teaspoons; Salt, or to taste - 2 teaspoons; Ground black pepper, or to taste - 1 teaspoon; Ground turmeric - 1 teaspoon; Ground cinnamon - 1 teaspoon; Boneless, skinless chicken thighs - 3 pounds; Onion, cut into 1/2-inch slices - 1 large; Chopped fresh parsley - 2 tablespoons

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Baked Chicken Shawarma

1. Extra-virgin olive oil - ⅔ cup

2. Finely minced fresh garlic - 4 tablespoons

3. Lemons, juiced - 2 medium

4. Smoked paprika - 4 teaspoons

5. Ground cumin - 4 teaspoons

6. Lemon zest - 1 tablespoon

7. Ground coriander - 2 teaspoons

8. Crushed red pepper flakes, or to taste - 2 teaspoons

9. Salt, or to taste - 2 teaspoons

10. Ground black pepper, or to taste - 1 teaspoon

11. Ground turmeric - 1 teaspoon

12. Ground cinnamon - 1 teaspoon

13. Boneless, skinless chicken thighs - 3 pounds

14. Onion, cut into 1/2-inch slices - 1 large

15. Chopped fresh parsley - 2 tablespoons

How to cook deliciously - Baked Chicken Shawarma

1. Stage

Combine oil, garlic, lemon juice, paprika, cumin, lemon zest, coriander, pepper flakes, salt, pepper, turmeric, and cinnamon in a 1-gallon resealable plastic bag. Seal the bag and gently squeeze until ingredients are well blended. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag again. Marinate in the refrigerator for at least 2 hours, or overnight.

2. Stage

When ready to cook, set one rack in the center of the oven and another about 6 inches from the broiler. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12x18-inch sheet pan.

3. Stage

Spread onion slices onto the prepared sheet pan, then place marinated chicken thighs on top; keep as much marinade on each thigh as possible. Discard any remaining marinade.

4. Stage

Bake on the center rack of the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Turn on the broiler and move the sheet pan to the upper rack. Broil until a light char develops, 2 to 3 minutes. Garnish with parsley.