Oven-Roasted Chicken Shawarma Courtsey of: Courtesy of The New York Times

oven-roasted-chicken-shawarma

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!”

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Pairs well with:

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