Chicken Shwarma

The perfect summer meal from The New York Times recipe collection! I grilled pieces of chicken breast for this menu and they were like velvet!! You can add as many of the condiments mentioned in the article. It would also be good with the little pitas. We lightly oiled our pita and grilled it. I made a condiment with yogurt, tahini and hot sauce that was delicious!I made one half of this recipe for two of us and we had a whole skewer leftover. I cut the breasts into rather large chunks and got about 20 pieces from the two half breasts that weighed a little over 1#.
Chicken skewer
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

Chicken Shwarma
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 refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, preheat oven to 425. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

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One thought on “Chicken Shwarma

  1. Suzette July 10, 2015 / 7:34 pm

    This sounds fantastic! Can’t wait to try.

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