Chicken Shawarma

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Serves 4

Ingredients

  • Zest and juice of 1 lemon
  • ¼ cup olive oil
  • 3-4 cloves garlic, peeled and minced
  • ½ tsp. coarse salt
  • ½ tsp. ground black pepper
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika (or paprika)
  • ¼ tsp. turmeric
  • Pinch of nutmeg, cloves and/or cinnamon
  • Pinch of crushed red pepper (or more, as desired)
  • 1 lb. boneless, skinless chicken thighs, trimmed of excess fat

Directions

 

Whisk together lemon zest, lemon juice and olive oil. Whisk in the spices to make a marinade. Thinly slice chicken thighs and combine with the marinade. Refrigerate for at least 30 minutes to overnight. When ready to roast the chicken, preheat oven to 425°F. Remove chicken from the marinade and place on a greased baking sheet. Roast for 16-18 minutes, until chicken is fully cooked and starting to crisp on the edges.