Oven-Roasted Chicken Shawarma

Oven-Roasted Chicken Shawarma
Recipe Date:
August 25, 2020
Serving Size:
Cook Time:
Imperial (US)
  • 2 lemons, juiced
  • 1 cup plus 1 tablespoon olive oil
  • 6 cloves garlic, peeled, smashed and minced
  • 1 tsp kosher salt
  • 2 tsps freshly ground black pepper
  • 2 tsps ground cumin
  • 2 tsps paprika
  • 1/2 tsp turmeric
  • a pinch ground cinnamon
  • red pepper flakes, to taste
  • 2 lbs boneless, skinless chicken thighs
  • 1 large red onion, peeled and quartered
  • 2 tbsps chopped fresh parsley

Tasting notes: We love eating Indian food with Riesling and anytime we can cook it ourselves at home, we jump on the opportunity!

Serena's tips: If we have a cucmber on hand we like to make tzatziki to serve with it otherwise you can make a simple white sauce with plain yogurt, mayonnaise, lemon juice and garlic.


  • Website link
  • Website address: https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma

Recipe courtesy of Sam Sifton and the New York Times. Photo courtesy of Michael Kraus for The New York Times.