Oven Baked Chicken Shwarma

  • 2 lemons, juiced

  • ½ cup plus 1 tablespoon olive oil

  • 6 cloves garlic, peeled, smashed and minced

  • 1 teaspoon kosher salt

  • 2 teaspoons freshly ground black pepper

  • 2 teaspoons ground cumin

  • 2 teaspoons paprika

  • ½ teaspoon turmeric

  •  A pinch ground cinnamon

  •  Red pepper flakes, to taste

  • 2 pounds boneless, skinless chicken thighs

  • 1 large red onion, peeled and quartered

  • 2 tablespoons chopped fresh parsley

Avocado or any other salad ingredients

wraps

 

  1. Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in the refrigerator for at least 1 hour and up to 12 hours.

  2. When ready to cook, heat oven to 400f degrees. Use the remaining tablespoon of olive oil to grease a rimmed baking pan. I use a loaf bread pan.

  3. Stack the thighs horizontally in the loaf pan, squeezing them very close to each other. It is important that they stay close as this will produce juicier slices

  4. put the loaf pan on another sheet pan to collect any possible drippings.

  5. Bake for 40 minutes or till a meat thermometer registers 165f

  6. Slice to strip.