CHICKEN SHAWARMA PLATE

SERVINGS: 4 to 6 servings

INGREDIENTS:

• 2 lemons, juiced
• ½ cup olive oil (plus more to coat baking sheet)
• 6 cloves garlic minced
• 1 tsp kosher salt
• 2 tsp ground black pepper
• 2 tsp ground cumin
• 2 tsp paprika
• ½ tsp turmeric
• A pinch ground cinnamon
• red pepper flakes (to taste)
• 2 lbs boneless skinless chicken thighs
• 1 large red onion quartered
• 2 tbs chopped fresh parsley

SIDE OPTIONS

• pita
• rice
• tomatoes
• cucumber
• hummus
• sauce of choice
• olives

INSTRUCTIONS:

(prepare in advance for the best results!)

1. for the marinade- in a large bowl whisk together lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes. add the chicken and toss to coat. cover and store in refrigerator for at least 1 hour (up to 12 hours).
2. after letting the marinade sit, preheat oven to 425℉. line or grease baking sheet with olive oil. add the quartered onion to the chicken, and toss to combine. remove the chicken mixture from the marinade, and place on the pan, spreading everything evenly across it.
3. bake chicken in the oven for 30-40 minutes (or until cooked through) and is browned, crisp at the edges. remove from the oven, allow to rest 2 minutes, then slice into bits. (if you’d like the chicken to be more crispy you can panfry it in olive oil to desired crispiness) garnish with parsley and serve with tomatoes, cucumbers, pita, sauces of choice, olives, feta, rice, etc
4. ENJOY!!