Oven-Roasted Chicken Shawarma

Recipe adapted for kosher cooking from The New York Times

We love this recipe in the winter — roast everything on a sheet pan and you’re done!  The meat and onions can also be grilled in the summer.

  • 2lbs Grow & Behold Chicken Thigh Filets or Boneless Turkey Thighs
  • 2 lemons, juiced
  • 1/2cup +1 tablespoon olive oil
  • 6 cloves garlic, minced
  • 1 large red onion, peeled and quartered
  • 2 teaspoons freshly ground pepper
  • 2teaspoons cumin
  • 2teaspoons paprika
  • 1/2teaspoon turmeric
  • pinch of cinnamon
  • red pepper flakes, to taste
  • 2 tablespoons chopped fresh parsley


Prepare the marinade

Combine the lemon juice, 1/2 cup olive oil, garlic and spices in a large bowl, then whisk to combine. Add the meat and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

Cook the meat — in the oven or on a grill

When you are ready to cook, heat the oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the meat 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.  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.

Alternately, arrange pieces on a hot grill and sear 1-2 minutes on each side; if pieces are large, move to a cooler side of the grill to finish cooking. Cut onion wedges on the large size so you can grill them without them falling through the grates.

Up the crispiness

To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.

To serve

Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, and your favorite condiments.

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