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Sam Sifton’s Chicken Shawarma

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Sam Sifta’s nearly 19,000 5-star recipe for Chicken Shawarma is beautiful, delicious and very versatile. Suitable for weeknight dinners or casual dinner parties.

Ingredients

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For the marinade:

  • 2 lemons
  • 1/2 cup olive oil
  • 6 cloves of garlic, peeled, smashed and minced
  • 2 t Spanish smoked paprika
  • 1/2 t turmeric
  • a pinch of cinnamon
  • A hearty sprinkling of crushed red pepper
  • 1 T chopped parsley
  • 1 t kosher salt (preferably Crystal Diamond)
  • Fresh ground pepper

For the chicken:

  • 2 pounds boneless, skinless chicken thighs
  • 1 large red onion, peeled and sliced into 6 wedges
  • Chopped fresh parsley

For the accompaniments: choose your favorites

 

Instructions

For the marinade:

  1. Zest one of the lemons and juice both of them. Add lemon juice and zest to a covered dish suitable for marinating the chicken (such as a tupperware container) along with olive oil, minced garlic, Spanish paprika, turmeric, cinnamon, parsley, salt and pepper. Whisk to combine.

For the chicken:

  1. Add chicken to the marinade, cover container and shake to insure the chicken is fully coated in the marinade. You can also use a ziplock plastic bag. Marinate for 1 to 12 hours, as your time allows.
  2. When you are ready to cook, add the onion wedges to the chicken, cover and shake again. Heat oven to 425 degrees. Remove the chicken and onion from the marinade and spread out on a sheet pan.
  3. Roast the chicken and onions for 30 minutes, remove from the oven and allow to rest a few minutes. Slice into bite sized pieces.

For the platter:

  1. Arrange the chicken and your selected accompaniments on a large platter. Sprinkle some chopped parsley over the chicken. Serve with pita or Middle Eastern flatbread.

Find it online: https://pattern-architecture.live/recipe/sam-siftons-chicken-shawarma/%3C/a%3E%3C/p%3E

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