Chicken Shawarma

Juicy, spiced, and deeply satisfying — this oven-roasted chicken shawarma is perfect for platters, bowls, or piling into a warm pita. A fridge-friendly favorite for make-ahead meals and easy lunches.

Ingredients

• 2 pounds boneless, skinless chicken thighs

• 6 cloves garlic, peeled and minced

• 1/2 cup olive oil

• 2 lemons, juiced

• 2 teaspoons ground cumin

• 2 teaspoons smoked paprika

• 1/2 teaspoon turmeric

• 1 teaspoon Aleppo pepper

• 1 teaspoon salt

• 2 teaspoons pepper

• 1 large red onion, peeled and quartered

• 2 tablespoons chopped fresh parsley

Instructions

1. Marinate the Chicken
   In a large bowl, whisk together the garlic, olive oil, lemon juice, cumin, paprika, turmeric, Aleppo pepper, salt, and pepper. Add the chicken thighs and toss to coat. Cover and refrigerate for at least 2 hours or overnight for best flavor.

2. Roast the Chicken
   Preheat the oven to 425°F (220°C). Arrange the marinated chicken and red onion quarters on a baking sheet. Roast for 20–25 minutes, until the chicken is fully cooked and edges are slightly crisped.

3. Slice and Serve
   Let the chicken rest for 10 minutes. Slice into strips and serve with the roasted onion and any pan juices. Finish with a sprinkle of chopped parsley.