Chicken Shawarma

This recipe comes from Food & Wine magazine– beyond delicious! I served it with hummus and pickled veggies and olives from the grocery store olive bar. The magazine recommends rosé (which I didn’t have on hand) but I had a Côte du Rhône and it went quite well. I want to try it in the crock pot using boneless, skinless chicken thighs and see how that turns out. You could also use the wildly flavorful marinade for chicken breasts and grill them.

2 lbs skin-on, bone-in chicken thighs
1/3 cup EVOO
6 T lemon juice
5 garlic cloves, minced
1 t kosher salt
1 T sweet paprika
2 t ground cumin
1 t ground coriander
1 t cinnamon
1/2 t crushed red pepper
1/2 t turmeric
1/2 t black pepper
2 red onions, cut into wedges

Whisk all ingredients up until the red onions and marinade the chicken and red onion wedges overnight. Preheat oven to 450º and arrange the chicken and the red onions on a rimmed baking sheet- scrape any excess marinade onto the chicken and onions. Don’t use a baking sheet that is too large otherwise your food will start to burn (or in my case, I saw that it was getting too dark and poured in a little water in to avoid scorching the pan). Roast for 40 minutes and then shred the chicken from the bone with a fork. Serve with pita or naan and hummus.

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