OVEN ROASTED CHICKEN SHAWARMA

Oven Roasted Chicken Shawarma image

Provided by Brenda Washnock

Categories Chicken

Time 30m

Number Of Ingredients 13

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.