Chicken Shawarma

September 13, 2019

This Middle Eastern classic is perfect for weekninght dinners and great as leftovers bundled up in a wrap.

Ingredients

2lemons, zest of one and juice of both

1/2 cupolive oil

7cloves garlic, minced

1teaspoon kosher salt

2teaspoons freshly ground black pepper

2 1/2teaspoons ground cumin

2 1/2teaspoons paprika

1teaspoon coriander

1teaspoon turmeric

a whisperground cinnamon

red pepper flakes or sambal, to taste (we like it spicy)

2pounds chicken thighs, skin on, bone-in

1large red onion, peeled and cut into eighths

2tablespoons butter, cut into small pieces

4tablespoons chopped fresh parsley

Preparation

1. To prepare marinade, combine lemon juice, zest, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, coriander, turmeric, cinnamon, and red pepper flakes (or sambal) in a large bowl and whisk well. Add chicken and toss to coat with marinade. Cover and chill 1 hour or overnight.

2. Preheat oven to 425 F. Add red onion to chicken mixture and toss to combine. Place in a roasting pan. Bake until browned and cooked through, about 30 to 35 minutes, flipping chicken a few times.

3. When almost done, dot with butter, and broil for 3-5 minutes to get nice crispy skin. Remove bone (should slip out easily) and slice chicken into strips, cutting against the grain. Shower with parsley and serve with tabbouleh, pita, and Toum.