Roasted Chicken Shawarma
Throughout the month of October, we're following turmeric to the other side of the globe. Turmeric is common in Asian and Indian cuisine but has become trendy enough in recent years to make its way into meals all across the Northern hemisphere. With its brilliant yellow-orange hue, turmeric is an easy spice to spot.
Our first stop on the turmeric train is Turkey. Turkey has a vast and varied landscape that results in a wide breadth of flavors in the national cuisine. Traditionally, shawarma cooks over the course of several hours on a large, rotating cone. It’s hard to duplicate the taste of authentic shawarma without the cone, but our recipe for Roasted Chicken Shawarma is tender, juicy, and seasoned to a tee.
Want to round out your meal? Try Roasted Chicken Shawarma with Pan Seared Cauliflower, Ginger, Turmeric, Orange or Tricolor Quinoa Pilaf with Peppers.
Roasted Chicken Shawarma
Our recipe for Roasted Chicken Shawarma is tender, juicy, and seasoned to a tee.
Serving size: 4 ounces, Makes 4 servings
Ingredients
| FOR THE 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 |
| FOR THE SHAWARMA |
| 1 pound boneless, skinless chicken thighs |
| 1 red onion, cut into quarters |
| 1 tablespoon freshly chopped parsley |
Instructions
- 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.
- For the shawarma: When ready to cook the chicken, preheat oven to 425 degrees F. Prepare a sheet pan with foil or cooking spray.
- 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.
- Garnish with parsley before serving.
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
Written by Lane Logan, Dietetic Intern. Reviewed by FLIK Dietitians.