Oh, the tantalizing aroma of spices wafting through the kitchen—there’s nothing quite like it. This easy oven-roasted chicken shawarma recipe is like a warm hug on a chilly evening, wrapping you in layers of flavor that remind me of that unforgettable trip to Istanbul. You know, sometimes a dish isn’t just food, it’s a story, a memory, a little escape from the mundane, and this one’s a ticket to a culinary journey, even if just from your own oven.
Steps
- Prepare the marinade by mixing lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and crushed red pepper in a large bowl. Whisk these ingredients together until well combined.
- Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or up to 12 hours for more flavor.
- When ready to cook, preheat your oven to 425 degrees Fahrenheit. Use the remaining tablespoon of olive oil to lightly grease a rimmed sheet pan.
- Add the quartered onion to the marinated chicken and toss to combine. Remove the chicken and onion from the marinade, spreading them evenly on the prepared sheet pan.
- Roast the chicken in the oven until browned and crisp at the edges, about 30 to 40 minutes. Let the chicken rest for 2 minutes after removing it from the oven, then slice into pieces.
- Optional: For extra crispiness, heat a large pan over high heat, add a tablespoon of olive oil, and sauté the sliced chicken until it curls and crisps.
- Serve the chicken shawarma garnished with chopped parsley, alongside accompaniments such as tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, or rice.
Ingredients
- Juice from 2 lemons
- ½ cup plus 1 tablespoon olive oil
- 6 cloves garlic, peeled, crushed, and chopped
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon turmeric
- A pinch of ground cinnamon
- Crushed
Nutritional Values
Calories: 2340 | Total Fat: 162g | Saturated Fat: 30g | Trans Fat: 0g | Monounsaturated Fat: 102g | Polyunsaturated Fat: 24g | Carbohydrates: 42g | Dietary Fiber: 12g | Sugars: 12g | Protein: 186g | Sodium: 2772mg
FAQ
- Can I prepare the marinade in advance?
- Yes, you can prepare the marinade in advance. The chicken can be marinated for at least 1 hour and up to 12 hours in the refrigerator for optimal flavor.
- What are some recommended side dishes to serve with chicken shawarma?
- Chicken shawarma pairs well with pita, tahini, chopped cucumbers and tomatoes, olives, chopped parsley, feta cheese, fried eggplant, and hummus. You can also serve it with rice or rice pilaf.
- Is there a substitute for the traditional white sauce?
- Yes, you can make a simple white sauce by mixing plain yogurt with a bit of mayonnaise, lemon juice, and minced garlic. Alternatively, you can use your favorite hot sauce for a different flavor profile.
- How can I make the chicken extra crispy?
- After roasting, to make the chicken extra crispy, you can sauté the sliced chicken in a heated pan with a tablespoon of olive oil until it becomes crispier.
- Can I use other vegetables in this dish?
- Absolutely! You can add extra vegetables like bell peppers or carrots. Toss them in the marinade along with the chicken for added flavor.
Tips
- Marinate the chicken overnight for enhanced flavor and tenderness, and consider adding bell peppers and onions to the mix for additional taste. Finish with a quick broil for 2-3 minutes to achieve a crispier texture.
- For a refreshing side, prepare a simple cucumber and tomato salad with sliced cucumbers, tomatoes, and feta. This pairs well with the shawarma, especially if you opt to serve it with tortillas instead of pita.
- Enhance the dish with a homemade white sauce made by mixing plain yogurt, a small amount of mayonnaise, lemon juice, and lemon zest, along with your choice of herbs like basil, parsley, or sumac, and minced garlic. Chill this sauce for 4-5 hours before serving.
- To create a crispy eggplant side, slice the eggplant, salt it, and let it sit for about 20 minutes before patting it dry. Fry the slices in hot oil until just tender, and let them drain on a wire rack. This makes a delightful accompaniment to the shawarma.
Equipment
- Roasted Chicken Shawarma recipe, here are the main equipment items that you might not typically have at home and could consider purchasing on Amazon:
- Rimmed Sheet Pan – Essential for roasting the chicken and onion in the oven.
- Wire Rack – Useful for draining fried eggplant or other fried items.
- Large Deep Skillet – Needed for frying the eggplant.
- Whisk – Handy for combining ingredients in the marinade.
- Large Bowl – Required for marinating the chicken.
