Block
Oven-Roasted Chicken Shawarma
Middle Eastern · 1 hr 45 min
Ingredients
- lemon juice
- 2 tbsp
- garlic grated
- 2/3 tbsp
- sea salt
- 1 1/3 tsp
- olive oil
- 2 tbsp
- garlic powder
- 0.17 tsp
- smoked paprika
- 1/3 tsp
- ground cumin
- 1/3 tsp
- ground coriander
- 1/3 tsp
- ground cardamom
- 1/3 tsp
- ground cinnamon
- 1/3 tsp
- ground allspice
- 2/3 tsp
- ground black pepper
- 2/3 tsp
- chicken thighs boneless, skinless
- 1 2/3 lb
- neutral oil
- 2/3 tbsp
- tahini paste
- 1/2 cup
- garlic grated
- 1 clove
- sea salt
- 1/2 tsp
- ground cumin
- 1/2 tsp
- water lukewarm
- 0.17 cup
- lemon juice
- 2 tbsp
- pita bread
- as needed
- lettuce chopped
- as needed
- tomatoes chopped
- as needed
- lemon cut into wedges
- as needed
Method
- 01Whisk lemon juice, grated garlic, sea salt, olive oil, garlic powder, smoked paprika, ground cumin, ground coriander, ground cardamom, ground cinnamon, ground allspice, and ground black pepper in a large bowl.
- 02Nestle chicken thighs in marinade and coat evenly. Cover and refrigerate at least 1 hour or up to overnight.1 hr
- 03Whisk tahini paste, grated garlic, sea salt, and ground cumin in a small bowl. Add lukewarm water and whisk until smooth.
- 04Add lemon juice to tahini mixture and whisk until smooth. Adjust consistency with more water or acidity with more lemon juice as needed. Cover and refrigerate.
- 05Preheat oven to 425°F. Line a large baking sheet with foil and drizzle with neutral oil, spreading evenly.
- 06Transfer chicken from marinade to baking sheet using tongs, drizzling any leftover marinade on top.
- 07Roast for 25 minutes, rotating pan halfway through, until a thermometer inserted into the thickest part registers 175°F.25 min
- 08Remove chicken from oven and rest 5 minutes, reserving juices. Broil for 1 to 2 minutes if additional browning is desired.5 min
- 09Lower oven to 350°F. Wrap pita bread in foil and warm for 5 to 10 minutes. Keep wrapped until serving.
- 10Slice chicken into thin strips and transfer to a platter, drizzling with pan juices.
- 11Bring tahini sauce to room temperature. Serve chicken with lettuce, tomato, lemon wedges, tahini sauce, and warm pita.