Roasted Chicken Shawarma

Ingredients: Makes 4 servings


Ingredients: Marinade

1/4 cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon minced garlic
3/4 teaspoon salt
1 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon ground paprika
1/4 teaspoon ground turmeric
1/8 teaspoon cinnamon
1/8 teaspoon crushed red pepper flakes

Ingredients: Shawarma

1 pound boneless, skinless chicken thighs
1 red onion, cut into quarters
1 tablespoon freshly chopped parsley


  1. For the marinade: In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and red chili flakes. Transfer to storage dish or plastic bag, add chicken and coat, then refrigerate for 1 hour or overnight.
  2. For the shawarma: When ready to cook the chicken, preheat oven to 425 degrees F. Prepare a sheet pan with foil or cooking spray.
  3. Add onion quarters to the marinating chicken and toss to coat. Transfer chicken and onions to prepared sheet pan and roast in oven until browned and crisp, about 25 minutes. Internal temperature should read 165 degrees.
  4. Garnish with parsley before serving.

Serving Size:
4 ounce serving size

Nutrition information:
Per serving: 285 calories, 20 g fat, 4 g saturated fat, 110 mg cholesterol, 425 mg sodium, 4 g carbohydrates, 1 g sugar, 1 g fiber, 21 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group leaving site icon