Have you ever tried shawarma? There’s a shawarma joint about two blocks from here. I don’t know what it is, but I wanna try it.” If you’ve been binging Marvel movies at your house recently as we have, you may know the great post-credit scene from 2012’s The Avengers. After the battle of New York, Iron Man suggests they take the day off and hit a local restaurant. Alas, they were not quite finished saving the world at that point, but they eventually do get their shawarma! Chicken Shawarma is super easy to make, and it’s a delicious weeknight dinner that pleases everyone with its bright Mediterranean flavors.
So what is shawarma? According to Spoon University, both shawarma and gyros are derived from the Turkish Döner Kebab. Gyro is Greek and typically made from pork or lamb. Greek historians trace the origin of the gyro back to Alexander the Great whose soldiers skewered meat with their swords and then cooked it over fire. (And please be sure to pronounce it yērō — rhymes with “hero”!) Shawarma is a traditional cuisine from the Eastern Mediterranean, specifically current-day Turkey. The name “shawarma” comes from a Turkish word which means “turning,” and, like gyro meat, it is also often cooked on a rotisserie. However, shawarma meat can be anything from chicken to lamb to veal to goat.
If you don’t have a near-by Shawarma Palace, you can make this amazing flavor bomb at home in about 45 minutes, not including marinating time. There are tons of recipes, but you can find my personal favorite on NY Times Cooking. It may not be skewered on a rotisserie over fire, but I promise this will be a huge hit — my kids ask for it all. the. time.
Oven-Roasted Chicken Shawarma
- 2 lemons, juiced
- 6 cloves of garlic, peeled, smashed, and minced
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon turmeric
- A pinch ground cinnamon
- Red pepper flakes, to taste
- 1/2 cup plus 1 tablespoon olive oil (EVOO)
- 2 pounds boneless, skinless chicken thighs
- 1 large red onion, peeled and quartered and/or sliced vertically into strips
- 2 tablespoons chopped fresh parsley and dill
To begin, combine the first nine ingredients and 1/2 cup EVOO with a whisk and marinate the thighs for at least an hour in the refrigerator. (Overnight if you can — the longer the better!) Preheat the oven to 425 degrees and grease a rimmed baking sheet with the remaining EVOO. Toss the onion in with the chicken and give it a stir. Remove all from the marinade and spread evenly on the baking sheet in one layer.
Roast until it starts to brown and get a little crisp on the edges, about 30-40 minutes. Let it rest for a few minutes — this step allows the moisture to redistribute and you will have juicier chicken. Then chop to bits.
Finally, scatter the fresh parsley and dill over the meat and serve with feta cheese and toasted pita (or even flour tortillas). I served with a salad of cucumbers and tomatoes dressed with a little EVOO and lemon juice. If you have time, make a quick white sauce with plain Greek yogurt, lemon juice, and garlic. Store-bought hummus or just a squeeze of lemon will also do just fine.
So this is what’s next at our house — Chicken Shawarma. I hope it becomes one of your “most-likely-to-cook-on-a-weeknight” dinners! And if you’re looking for another great weeknight meal, try this “Winner Winner Chicken Dinner!“
