Creators
Diane Davidson
Description
This Chicken Shawarma recipe features marinated chicken thighs grilled to perfection, served with fresh lemon juice and parsley, offering a delicious and aromatic Middle Eastern flavor experience.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Chicken Thighs | 2 lbs | boneless |
Sumac | 2/3 tsp | |
Za’atar | 2/3 tbsp | |
Smoked Paprika | 2/3 tsp | or aleppo pepper |
Cinnamon | 2/3 pinch | |
Turmeric | 2/3 pinch | |
Garlic | 2 2/3 clove | minced |
Lemon Zest | 2/3 tbsp | |
Salt | 2/3 tsp | |
Olive Oil | 1 1/3 tbsp | |
Red Onion | 2/3 | large, cut in wedges |
Lemon | 1 1/3 | cut in half |
Parsley | fresh, chopped | |
Lemon Juice |
PREPARATION
Serving suggestions: basmati rice/ cauliflower rice, eggplant dip, pita, yogurt, arugula
- In a large ziptop bag, add chicken, sumac, za’atar, garlic, lemon zest, paprika, cumin, turmeric, salt, olive oil & red onion. Massage to evenly distribute.
- Let marinate for 2-12 hours. Remove from fridge 30 minutes before cooking to allow chicken to come to room temperature. Very cold meat doesn’t cook properly!
- Preheat grill or oven to 425 °F (218 °C). If using oven, place chicken and marinade (along with red onion), and sliced lemon on a sheet pan and roast for 30 minutes. When slightly cooled, chop chicken into strips.
- If using grill, grill chicken and onion, and sliced lemon for a few minutes on each side, until cooked through and slightly charred. Let cool for a few minutes, then chop chicken into strips.
- Serve with lemon juice and chopped parsley.