Baked Chicken Shawarma

Chicken shawarma is a Middle eastern classic that is flavored with an abundance of spices. Instead of grilled, these chicken thighs are baked and then broiled for extra char.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 479 Calories

Ingredients

• 1 tablespoon lemon zest
• 1 teaspoon ground cinnamon
• 2 tablespoons chopped fresh parsley
• 1 teaspoon ground turmeric
• 2 teaspoons salt, or to taste
• 4 teaspoons ground cumin
• 1 teaspoon ground black pepper, or to taste
• 2 teaspoons ground coriander
• 2 medium lemons, juiced
• 3 pounds boneless, skinless chicken thighs
• 2 teaspoons crushed red pepper flakes, or to taste
• 4 tablespoons finely minced fresh garlic
• 4 teaspoons smoked paprika
• 1 large onions, sliced 1/2-inch thick
• 0.66666668653488 cup extra-virgin olive oil

Recipe Instructions

Step 1

Combine olive oil, lemon juice and zest, garlic, smoked paprika, ground cumin, ground coriander, crushed red pepper flakes, salt, pepper, turmeric, and cinnamon in a gallon-sized resealable plastic bag. Seal the bag and gently squeeze ingredients together until they are well blended. Add chicken thighs to the bag, squeeze out most of the air, seal, and refrigerate for at least 2 hours, or up to 8 hours.

Step 2

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12x18-inch baking sheet. Spread onion slices over the bottom; add chicken thighs on top.

Step 3

Bake on the center rack of the preheated oven, about 30 minutes. Switch on the broiler and move rack closer to the broiler. Broil chicken until a light char develops, 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with parsley.