Oven-Roasted Chicken Shawarma (NYTimes)
January 05, 2017
"This recipe from Sam Sifton at the NYTimes is so amazing I just had to share it here. Not only is it flavorful but extremely easy - just marinate, roast and serve. It reminded me of the wonderful wraps we enjoyed for lunch on a trip to Israel. The open-air lunch stands included grilled chicken, falafel or lamb wrapped in pita and were served up with crisp cucumbers, tomatoes and a refreshing tzaziki-like white sauce - yum! The chicken should marinate from 1 to 12 hours so plan ahead - very easy to throw together before work and cook up for dinner. While it isn't Israel or cooked on a rotisserie it is certainly delicious and is do-able at home!"
- FOR MARINADE
- Serving Size: 1 (412.2 g)
- Calories 734.1
- Total Fat - 50 g
- Saturated Fat - 9.5 g
- Cholesterol - 306.2 mg
- Sodium - 787.6 mg
- Total Carbohydrate - 17 g
- Dietary Fiber - 4.6 g
- Sugars - 4.5 g
- Protein - 56.8 g
- Calcium - 88.3 mg
- Iron - 4.7 mg
- Vitamin C - 63 mg
- Thiamin - 0.3 mg
Prepare the marinade for the chicken by whisking together the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, heat oven to 425F degrees (220C - gas mark 7). Use the remaining tablespoon of olive 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.
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 strips.
(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.)
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.
Tips & Variations
- Marinating at least 1 hour will add flavor but all day while you're at work is better!
- I omitted the red pepper flakes - it was spicy enough for me, especially as the spicy flavors were enhanced in the leftovers the next day.
- Great with pita but it would also be nice on a rice pilaf.
- An easy white sauce can be made by combining 1 cup plain yogurt, 1/4 mayo, juice of 1/2 lemon, and 1 clove minced garlic - or use a tzazki sauce such as recipe #8379