I am half Egyptian and sometimes "MY PEOPLES' food makes its way into my clients' kitchens!
Last week, I made this for one of my clients that I cook for and coach weekly. Her family ate it and LOVED IT, so I HAD TO SHARE IT WITH YOU.
Oven Roasted Chicken Shawarma
Prep time: 10 minutes plus marinade time
Bake time: 30-40 minutes
1 Large Red onion, sliced
1 Bunch Parsley, chopped
1 Bunch Cilantro
6 Cloves Garlic
3 Lemons, juiced
½ Cup Grape seed oil or melted coconut oil
6 Cloves Garlic
1 Teaspoon Pink Salt
2 Teaspoons Fresh ground pepper
1-2 Tablespoons Cumin
2 Teaspoons Paprika
½ Teaspoon Cinnamon
2 Teaspoons Turmeric
½ Teaspoon Red pepper flakes
2 Pounds Boneless, skinless chicken thighs
To make the marinade, chop parsley, garlic and slice onions. Place in a bowl.
Add lemon juice, grape seed oil, pink salt, ground pepper, cumin, paprika, cinnamon, turmeric and red pepper flakes to the bowl with the parsley, garlic and onions. Mix well and set aside.
Place chicken in a large bowl or container that has a lid.
Pour over chicken. Toss well to coat. Cover with a lid or a piece of parchment paper and plastic wrap.
Place in fridge for 1 hour to 12 hours. The longer the chicken marinades, the better the flavor.
Pre-heat oven to 425.
Oil a rimmed sheet pan. Place marinated chicken in, one layer, in the sheet pan, with the onions and the rest of the marinade. Roast chicken until brown and crispy for about 30-40 minutes.
Remove from the oven and let rest for 3 minutes.
Serve and enjoy!
You can serve it with sliced tomatoes, cucumber, hummus, tahini and a Paleo Coconut Wrap whole grain/gluten free pita, or lavash,