Family & Kids

Chicken Shawarma (oven) - Recipe

Ingredients (Makes: 12)
Juice of 2 lemons,
½ cup plus 1 tablespoon olive oil
1 medium garlic, peeled, smashed and minced
1 1/2 teaspoon salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon red chilli powder
½ teaspoon turmeric
 A pinch ground cinnamon
 Red-pepper flakes, to taste
1 kg chicken thighs
3 large onions, peeled and quartered
2 tablespoons chopped coriander

Method

Prepare 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 250°C. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onions to the chicken and marinade, and toss 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 goldened and cooked through, about 25 to 30 minutes. Remove from the oven and shred into bits. Scatter the coriander over the top and serve with tomatoes, cucumbers, pita bread, white sauce, hot sauce, and olives.

    Aaliya Khan
Queries/Feedback: aaliyah.khan@gmail.com 

This article appeared in The Milli Gazette print issue of 1-15 December 2015 on page no. 22

We hope you liked this report/article. The Milli Gazette is a free and independent readers-supported media organisation. To support it, please contribute generously. Click here or email us at sales@milligazette.com

blog comments powered by Disqus