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Close up of sliced roasted chicken shawarma on a baking sheet with charred edges

Chicken Shawarma

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 435
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 0.25 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 4 cloves garlic , minced
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon ground turmeric
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon cayenne pepper
  • 1.5 teaspoons kosher salt
  • 0.75 teaspoon black pepper

Method
 

  1. In a large non-reactive bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper.
  2. Add chicken thighs to the marinade and turn to coat thoroughly. Cover and refrigerate for a minimum of 1 hour, or up to 24 hours for maximum flavor penetration.
  3. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
  4. Line a large rimmed baking sheet with parchment paper or heavy-duty aluminum foil.
  5. Arrange chicken thighs in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
  6. Roast for 22 to 25 minutes until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the edges are slightly charred.
  7. Remove from oven and allow the chicken to rest for 5 minutes to retain juices.
  8. Thinly slice the chicken into strips against the grain before serving.