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
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.