INGREDIENTS

  • 2 pounds of boneless skinless chicken thighs
  • 1 large red onion cut into large quarters
  • 1 tablespoon of olive oil for frying
  • 3 tablespoons of parsley for garnish
  • MARINADE INGREDIENTS
  • 1/3 cup of olive oil
  • The juice of 1 lemon
  • 5 garlic cloves minced
  • 2 teaspoons of paprika
  • 2 teaspoons of cumin
  • 1 teaspoon of allspice
  • 1 teaspoon of Turmeric
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of red pepper flakes
  • 2 teaspoons of salt
  • 1/2 teaspoon of black pepper

Directions

  • 1. Mix all the marinade ingredients in a bowl and add the chicken thighs place in fridge for 2 -12 hours (the longer the better). Marinade ingredients olive oil, garlic, lemon juice, salt, pepper, paprika, cumin, turmeric, allspice, cinnamon and red pepper flakes.
  • 2. Pull chicken out of fridge 30 minutes prior to baking. Mix red onion in with the chicken and marinade place the chicken and red onion in a baking sheet pan. Bake chicken for 30 minutes at 425 degrees until cooked through.
  • 3. After baking let chicken rest for 5 minutes and then cut into fajita style slices.
  • 4. Place olive oil (1-2 tablespoons) in frying pan on medium high heat and fry chicken slices till crispy for around 2 to 3 minutes work in batches. Oil should be very hot before adding chicken.
  • 5. Chicken shawarma is served with tomatoes, cucumbers and a tahini sauce drizzle over the top. You can also wrap up your chicken shawarma in pita or lavash wrap.

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