Oven-roasted chicken shawarma

Craving that iconic, street-side flavor without the need for a professional rotisserie? This oven-roasted chicken shawarma recipe brings the heat right to your home kitchen. It is the perfect centerpiece for your next gathering with family and friends.

What You Will Need

• Yield: 4 to 6 servings
• 2 pounds boneless, skinless chicken thighs
• 1 large red onion, peeled and quartered
• Marinade: 2 lemons (juiced), 1/2 cup plus 1 tablespoon olive oil, 6 cloves smashed and minced garlic, 1 teaspoon kosher salt, 2 teaspoons black pepper, 2 teaspoons cumin, 2 teaspoons paprika, 1/2 teaspoon turmeric, a pinch of cinnamon, and crushed red pepper to taste
• Garnish: 2 tablespoons chopped fresh parsley

Step-by-Step Instructions

1. Marinate: Whisk together the lemon juice, 1/2 cup olive oil, and all the spices in a large bowl. Add the chicken and coat thoroughly. Cover and refrigerate for anywhere from 1 hour to 12 hours to let those flavors deepen.

2. Prepare for the Oven: Preheat your oven to 425 degrees. Grease a rimmed sheet pan with the remaining tablespoon of olive oil. Toss the onion pieces in with the chicken, then spread everything out evenly on the sheet pan.

3. Roast: Bake for 30 to 40 minutes until the chicken is browned and crispy at the edges. Once finished, let the meat rest for 2 minutes before slicing. For extra texture, you can quickly sauté the sliced chicken in a hot pan with a splash of olive oil until it curls and crisps up.

Serving Suggestions

Top your creation with fresh parsley and serve alongside pita, tahini, chopped cucumbers, tomatoes, olives, feta, or fried eggplant. Don't forget the sauces: a traditional white sauce made from yogurt, mayonnaise, lemon juice, and garlic pairs perfectly, while a spicy red sauce—either store-bought or a quick reduction of ketchup, crushed red pepper, and red-wine vinegar—adds a bold kick. You can read more about this recipe at 205focus.com.