Oven Roasted Chicken Shawarma
Inspired by Sam Sifton, NYT
Place the lemon juice, olive oil, garlic, cumin, paprika, turmeric, cinnamon, red pepper flakes, salt and pepper in a large bowl and whisk together. Add the chicken and with tongs, toss and coat all of the thighs. Cover and refrigerate for a minimum of 1 hour or overnight.
Preheat an oven to 400F. Brush a baking sheet with olive oil. Add the quartered onions to the bowl with the chicken and toss to coat. Place the chicken and the onions on the baking sheet in a single layer. With a pastry brush, brush the remaining marinade from the bowl onto the chicken and onions.
Bake in the oven for 30 minutes until the chicken is done and the onions are tender. Cut the chicken into strips and place on the baking sheet covered with foil to keep warm.
In the meantime, toss the lettuce with the dressing and place on the edges of a large platter. Place the chicken in the center and top with the tomatoes, cucumbers, and olives. Sprinkle with olive oil and lemon juice, and serve with a bowl of the tahini sauce and warm pita bread alongside.
½ cup freshly squeezed lemon juice
1/3 cup extra virgin olive oil
6 cloves garlic, finely grated with a rasp
2 ½ teaspoons ground cumin
2 ½ teaspoons paprika
1 teaspoon turmeric
¼ teaspoon ground cinnamon
Large pinch crushed red pepper
1 ½ teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 ½ pounds skinned and boned, chicken thighs
3 medium red or yellow onions, peeled and quartered
4 tomatoes, 3/4-inch dice
2 cucumbers, peeled, seeded and 3-4-inch dice
¾ cup green or black olives
3 tablespoons chopped parsley
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
Warm pita bread (optional)