Oven Roasted Chicken Shawarma
Serves
6
Prep Time
0 minutes
Cook Time
40 minutes
Ingredients
2 lemons, juiced
¼ cup (60 ml) + 1 tbsp olive oil
6 cloves garlic, minced
2 tsp ground cumin
2 tsp ground paprika
½ tsp turmeric
pinch ground cinnamon
chili flakes, to taste
2 lbs (900 g) chicken legs
1 red onion, peeled, quartered
2 tbsp fresh parsley, chopped
Nutrition
(Per Serving)
Calories
442
Fats
37 g
Protein
25 g
Carbs
3 g
Instructions
- In large bowl, prepare marinade by combining lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and chili flakes. Whisk to combine. Add chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour (or up to 12 hours).
- Heat oven to 425°F (220°C). Grease roasting tin with 1 tablespoon olive oil. Add quartered onion to chicken and marinade.
- Once oven is ready, remove chicken and onion from marinade and place in roasting tin. Roast until golden and cooked through, approximately 30 to 40 minutes. Remove from oven, let rest for 5 minutes, then shred chicken into pieces.
- Garnish chicken with parsley on top to serve.