Best Oven Roasted Chicken Shawarma Recipes

OVEN-ROASTED CHICKEN SHAWARMA

Oven-Roasted Chicken Shawarma image

Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.

Provided by Sam Sifton

Categories dinner, lunch, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 lemons, juiced
1/2 cup plus 1 tablespoon olive 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
1/2 teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

Steps:

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes 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.
When ready to cook, heat oven to 425 degrees. 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 bits. (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.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 21 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 462 milligrams, Sugar 2 grams, TransFat 0 grams

OVEN-ROASTED CHICKEN SHAWARMA

OVEN-ROASTED CHICKEN SHAWARMA image

Categories Chicken

Yield 4 - 6 servings

Number Of Ingredients 13

Ingredients

2 lemons, juiced
Â½ cup plus 1 tablespoon olive 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
Â½ teaspoon turmeric
A pinch ground cinnamon
Red-pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

Steps:

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes 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. When ready to cook, preheat oven to 425. 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 bits. (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 sautÃ© 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 â really anything you desire.

OVEN ROASTED CHICKEN SHAWARMA

Oven Roasted Chicken Shawarma image

Shawarma is traditional a meat preparation on a vertical spit, slow roasted for the day, this is an easier oven version a bit more practical practical when feeding the family. The marinade ingredients are indigenous to the Eastern Mediterranean region. Use your shawarma meat on basmati rice with a nice garlic sauce or make a...

Provided by Brenda Washnock

Categories Chicken

Time 30m

Number Of Ingredients 13

Ingredients

4 chicken breasts, boneless and skinless
1/2 c olive oil
1/4 c lemon juice
2 tsp lemon zest
2 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp ground black pepper
1 1/2 tsp salt
1 1/2 tsp red pepper flakes
1 large yellow onion, sliced
2 Tbsp chopped garlic

Steps:

1. In a 2 gallon kitchen freezer bag combine all ingredients except for the chicken.
2. Slice the chicken breasts in to 'chicken tender' type pieces. Should get about 3 tenders from each breast. Add chicken to the marinade bag making sure to coat each piece of chicken. Refrigerate for about 2 hours, flip the bag over once during this time.
3. Preheat oven to 425 degrees and line a baking sheet with aluminum foil. Line up the tenders on the baking sheet with the ends touching to decrease overcooking the small ends as in photo. Leave the onion slices on the chicken while baking, discard marinade. Bake for 20 minutes. Remove and let chicken rest for 5-10 minutes. Pull the chicken with 2 forks and it's ready to serve.