Oven Roasted Chicken Shawarma
(courtesy of Lindy Pastor, owner of salty-savory-sweet The Spice & Tea Shoppe in Reno. Serves 1)
2 lemons, juiced
¼ cup plus 1 tablespoon olive oil
4 tablespoons salty-savory-sweet Shawarma Spice mix (includes turmeric)
2 pounds boneless, skinless chicken thighs
1 extra-large red onion, peeled and quartered
2 tablespoons fresh parsley, chopped
Combine the lemon juice, ¼ cup olive oil, and Shawarma Spice mix in a large bowl and whisk to combine. Add chicken and onion and toss well to coat. Marinate in refrigerator for at least 1 hour and up to 12 hours. Preheat oven to 425 degrees F. Use remaining olive oil to grease a rimmed sheet pan. Remove chicken and the onion from marinade and spread evenly on pan. Roast 30 to 40 minutes, until edges are browned and chicken is cooked through. Remove from oven and rest 2 minutes; for more traditional shawarma, slice into bits. If crispier chicken is wanted, fry briefly in large pan over high heat in additional olive oil. Scatter parsley over finished dish and serve with tomatoes, cucumbers, pita bread, fried eggplant, feta, rice, or any other favorite sides.
