Oven-Roasted Chicken Shawarma Courtsey of: Courtesy of The New York Times
A recipe-testing Sheldrake Point Wine Club member tells us that our 2014 Gewürztraminer and this chicken shawarma are made for each other:
“The subtle spice of this dish tingles on the palate when you sip the Gewürztraminer, really enhancing the flavor of the grape. This recipe is so easy, and a clear case of food making an already great wine taste outstanding… if you like the Sheldrake Point Gewürztraminer, you will love it with this dish!”
- 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
- For the marinade: In a large bowl, whisk lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and red pepper flakes. Add the chicken and toss well to coat. Cover and store in refrigerator for 1 to 4 hours.
- When ready to cook, heat oven to 425 degrees. 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. Spread the chicken and onion evenly across the pan.
- Roast until chicken is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, and then slice.
- For more crisp chicken, set a large pan over high heat with a tablespoon of olive oil, then sauté the sliced chicken until it curls tight.
- Sprinkle the parsley and serve with suggested accompaniments: tomatoes, cucumbers, warmed pita, white sauce*, hot sauce, olives, fried eggplant, feta, hummus, and rice. *For white sauce, cut plain yogurt with mayonnaise and lemon juice, and fleck with minced garlic.