Ingredients
Chicken Shawarma:
- 2 lbs / 900 g boneless, skinless chicken thighs (about 4 large)
- 3 tbsp / 45 ml avocado oil, divided
- 1/4 cup / 60 ml fresh lemon juice, divided (about 2 lemons)
- 2 tsp / 8 g garlic powder
- 2 tsp / 5 g ground cumin
- 2 tsp / 5 g paprika
- 1 1/2 tsp / 2 g ground coriander
- 1 tsp / 7 g fine sea salt
- 3/4 tsp / 2 g ground black pepper
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1/8 tsp ground cinnamon
Vegetables:
- 2 medium red onions
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to ensure it reaches the perfect temperature for roasting the chicken and onions evenly and quickly.
- Mix Marinade: In a mixing bowl, combine the chicken thighs with 2 tablespoons (30 ml) of avocado oil and 2 tablespoons (30 ml) of fresh lemon juice. In a separate small bowl, blend together all the dried spices: garlic powder, ground cumin, paprika, ground coriander, sea salt, ground black pepper, ground turmeric, cayenne pepper, and ground cinnamon.
- Season the Chicken: Sprinkle about one third of the combined seasoning mixture over the chicken. Using gloved hands or tongs, turn the chicken pieces over and apply another third of the seasoning. Toss the chicken gently in the spices until well coated, then sprinkle the remaining seasoning and give the chicken a final turn to ensure an even, vibrant coating across all pieces. Arrange the chicken thighs spaced evenly on a baking sheet.
- Prepare Onions: Peel and halve the red onions through the root, discarding the tops and outer papery skins. Slice each half into wedges roughly 1/4 inch to 1/2 inch in thickness (approximately 8 wedges per half). Place the onions into the bowl used for the chicken, add the remaining 1 tablespoon (15 ml) of avocado oil, and toss well to coat them in the leftover spices and oil.
- Arrange Onions with Chicken: Distribute the seasoned onion wedges on the baking sheet, tucking them around and between chicken pieces, making sure the onions lie flat for even roasting.
- Roast: Place the baking sheet in the preheated oven and roast for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the onions become translucent with some charred edges.
- Rest the Chicken: Remove the baking sheet from the oven and transfer the chicken thighs to a plate. Let the chicken rest for 5 minutes to retain its juices while you handle the onions and pan liquids.
- Prepare Pan Juices & Baste: Using tongs, transfer the roasted onions to a bowl, leaving the pan juices behind. Pour the remaining 2 tablespoons (30 ml) of fresh lemon juice into the baking sheet and use a heatproof spatula to scrape and stir up the browned bits and spices from the pan, creating a flavorful sauce. Spoon this lemony spiced mixture over the resting chicken thighs to enhance their flavor and moisture.
- Serve: Season the roasted onions with additional salt to taste. Thinly slice the rested chicken and serve alongside the roasted onions. This dish pairs beautifully with beanless hummus or dairy-free tzatziki sauce to complete the meal.
Notes
- Adjust the cayenne pepper to your preferred spice level; reduce or omit if you prefer less heat.
- Using chicken thighs keeps the meat juicy and tender during roasting.
- Make sure not to crowd the baking sheet to ensure proper roasting and caramelization.
- Resting the chicken before slicing helps keep it moist and flavorful.
- For a gluten-free meal, confirm your spices are certified gluten-free if sensitive.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Halal
