Baked Chicken Shawarma

 

To make intensely flavored cuisine, Middle Eastern dishes rely on a variety of spices and condiments. Shawarma is often made with a stack of meat on a grill, but this recipe asks for a layer of chicken thighs baked on a sheet pan in the oven. To get extra flavor from the light char, use the broiler momentarily after the baking time. Chicken may be served over cooked white rice, or it can be cut and placed in a pita or flatbread with tomatoes, lettuce, and your favorite tzatziki or tahini sauce.

 

⅔ cup extra-virgin olive oil

2 medium lemons, juiced

1 tablespoon lemon zest

4 tablespoons finely minced fresh garlic

4 teaspoons smoked paprika

4 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons crushed red pepper flakes, or to taste

2 teaspoons salt, or to taste

1 teaspoon ground black pepper, or to taste

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

3 pounds boneless, skinless chicken thighs

1 large onion, sliced 1/2-inch thick

2 tablespoons chopped fresh parsley

 

In a gallon-sized resealable plastic bag, combine olive oil, lemon juice and zest, garlic, smoked paprika, ground cumin, ground coriander, crushed red pepper flakes, salt, pepper, turmeric, and cinnamon. Close the bag and gently press the contents together until thoroughly combined. Put the chicken thighs into the bag, squeeze out most of the air, seal, and place in the refrigerator for at least 2 hours, but up to 8 hours.

Heat the oven to 425° F. Oil a 12x18-inch baking sheet lightly. On the bottom, layer onion slices; on top, layer chicken thighs.

 

Cook for 30 minutes on the center rack of a preheated oven. Turn on the broiler and bring the rack closer to it. Broil the chicken for 2 to 3 minutes, or until a light char forms. In the middle, an instant-read thermometer should read at least 165 degrees, F. Sprinkle, with parsley if desired.