Oven-Roasted Chicken Shawarma

OVEN-ROASTED CHICKEN SHAWARMA

adapted from https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma

6 servings

There were many good suggestions in readers' comments to this recipe as published in the NYTimes; I have adapted it incorporating several of them. The original recipe called for just 2 lbs. of chicken thighs. I had a package of 2-1/2 lbs and used it all, without changing the measurements for the marinade, which worked out fine—and this way the recipe comfortably makes six servings. Most of the preparation of this dish (both the chicken and the yogurt sauce) needs to be done well in advance, which I like as it leaves nothing to do when the guests arrive except to put it in the oven.

Marinade, chicken, onions

2-1/2 lemons, juiced (with the other half-lemon juiced for the yogurt sauce)

3 T. olive oil

7 cloves garlic, peeled, smashed, and minced

1/2 t. kosher salt

2 t. freshly ground black pepper (I use a small coffee mill to grind this much pepper)

2 t. ground cumin

2 t. paprika

1/2 t. turmeric

a pinch of ground cinnamon

red pepper flakes, to taste (I used a rounded 1/4 t.)

2-1/2 lbs. boneless, skinless chicken thighs

2 large red onions, peeled and cut into 8-12 slices

Yogurt sauce

3-4 cups non-fat plain yogurt (or use yogurt with some fat, if you prefer)

a dollop of mayonnaise

1 large clove of garlic, minced

assorted herbs, chopped (I had fresh basil, mint, and parsley in my garden so used all three. Za'atar was also recommended)

Side dishes

cherry tomatoes or diced garden tomatoes

1 English (or other) cucumber, 1/2" dice

pitted kalamata olives

pita bread or rice (brown or white)

PREPARE THE CHICKEN 4-12 HOURS IN ADVANCE

For the marinade for the chicken, combine in a large bowl the lemon juice, 3 T. olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes; whisk to combine. Add the chicken and toss well to coat. Cover and store in the refrigerator for 4-12 hours.

PREPARE THE YOGURT SAUCE

Whisk together the yogurt and mayonnaise, and then add in the garlic and herbs. Cover and refrigerate for 4-5 hours. (If pressed, and you did this at the last minute, it would also be fine.)

ROAST THE CHICKEN

Preheat the oven to 425 degrees. Grease a rimmed sheet pan with 1 T. olive oil. Add the sliced onion to the chicken and marinade and toss to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading out evenly across the pan. (You can add in a little of the marinade also, but just to wet the chicken a little, not so it is sitting in liquid.)

Put the pan in the oven and roast until the chicken is cooked through, about 30 minutes. Remove from the oven and slice the chicken into small pieces. Serve with the onions, side dishes, and yogurt sauce.