Oven-roasted chicken Shawarma
Hello Friends and Family,
Here's a recipe for from The New York Times' Sam Sifton that is guaranteed to please -- both adults and children. It is bursting with flavor and delicious with rice, pita, yogurt -- pretty much anything, as Sifton says.
Chicken Shawarma is a street-side classic usually cooked on a rotisserie -- but this is a simple-to-prepare, oven-roasted version. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. The only change I made from Sifton's recipe in the Times is to substitute canola oil for olive oil. No one would possibly know the difference! But the canola offsets the Omega-6s in the chicken and makes this a far healthier dish. Enjoy and be well, Susie
Ingredients
- 2 lemons, juiced
- ½ cup plus 1 tablespoon canola oil
- 6 cloves garlic, peeled, smashed and minced
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon turmeric
- A pinch ground cinnamon
- Crushed red pepper, to taste
- 2 pounds boneless, skinless chicken thighs
- 1 large red onion, peeled and quartered
- 2 tablespoons chopped fresh parsley
Preparation:
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Step 1
Prepare a marinade for the chicken. Combine the lemon juice, ½ cup canola oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and crushed red pepper in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
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Step 2
When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of canola oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
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Step 3
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits -- or not depending how you would like to serve it.
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Step 4
Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
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