This is the recipe of the summer. It’s the recipe I’ve been making over and over again and am STILL nowhere near tired of. It’s a perfect base recipe with many possibilities, and it’s cheap and so easy to make! It’s very flavorful but not too distinct for picky eaters.
[Oven-Roasted] Chicken Shawarma
- 2 lemons, juiced
- 1/2 C. olive oil
- 6 cloves garlic, peeled, smashed, & minced
- 1 tsp. sea salt
- 2 tsp. black pepper
- 2 tsp. ground cumin
- 2 tsp. paprika
- 1/2 tsp. turmeric
- Pinch of ground cinnamon
- Red pepper flakes to taste
- 2 lbs. boneless skinless chicken thighs
- 2 tbsp. chopped fresh parsley
In a medium sized bowl, combine lemon juice, 1/2 C. olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, red pepper flakes, & chopped parsley. Whisk to combine. Add chicken and toss well to coat. Cover, and store in fridge for 1-12 hours.
When ready to cook, preheat oven to 425. Remove chicken from marinade with tongs and spread evenly over cookie sheet.
Roast until browned and crisp on the edges, about 30-40 minutes.
recipe modified from new york times
This is a Mediterranean dish, so I love to serve with olives, feta cheese, & fresh parsley. Perfect with cut up veggies and hummus (pictured above).
Serve over rice for a more hearty option, or on top of salad for a fresh meal.
Can be grilled! Could be prepared with vegetables as kabobs for great backyard entertaining.
To make ahead and freeze:
Prepare marinade and immediately throw all contents into plastic freezer bag. Take out of freezer and allow to thaw in fridge the day cooking.