This super simple and versatile baked chicken shawarma recipe is perfect for a weeknight dinner, inspired by NYT Cooking. Serve it over rice with fresh cucumbers, tomatoes, kalamata olives, and hummus.
To prepare the chicken marinade, mix the juice from 2 lemons, ½ cup olive oil, 1.5 tsp garlic powder, 1 tsp salt, 2 tsp ground black pepper, 2 tsp ground cumin, 2 tsp paprika, 0.5 tsp turmeric, a pinch of ground cinnamon, and red pepper flakes (to taste) in a bowl. Add the 2 lbs boneless, skinless chicken thighs and coat them evenly with the marinade. Let the chicken rest for at least 1 hour, or up to 12 hours.
Preheat your oven to 425°F (220°C). Add the marinated chicken and 1 peeled and quartered red onion to a baking sheet. Roast for about 35 minutes. Once cooked, remove from the oven and let it rest for a few minutes, then shred the chicken with two forks. For a crispy texture, transfer the shredded chicken to a pan and fry quickly in a light coating of olive oil.
Serve your chicken over rice in a bowl, accompanied by fresh cucumbers, tomatoes, kalamata olives, and hummus. For an extra touch, drizzle some olive oil, yogurt, or lemon juice on top. Enjoy!
