Well hello, chicken shawarma with no mess and no fuss. This is really tasty. I baked in the oven as I feel like it keeps the juices in and is less messy (you can fry) but I finished off in the air fryer for extra crispy bits. Served with Greek pitta, tzatziki, rice and a look of love from Alix. You can skip the last bit.
Ingredients
2 lemons, juiced
½ cup plus 1 tbsp olive oil
6 cloves garlic, minced
1 tsp salt
2 tsp black pepper
2 tsp ground cumin
2 tsp paprika
½ tsp turmeric
A pinch ground cinnamon
A pinch of crushed red pepper
500g skinless chicken thighs
1 large red onion, peeled and quartered
2 tbsp chopped fresh parsley
Method
Combine the lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and crushed red pepper in a large bowl and whisk to combine.
Add the chicken and toss well to coat.
Cover and store in fridge for at least 1 hour and up to 12 hours.
Heat oven to 220C and use the remaining tbsp of olive oil to grease a baking tray.
Add the quartered onion to the chicken and marinade and toss to combine.
Remove the chicken and onion from the marinade and place on the baking tray.
Roast until the chicken is browned, crisp at the edges and cooked through, about 30 mins.
Remove from the oven, allow to rest 2 minutes, then slice into bits.
To make the chicken even more crisp, sauté in a pan until everything curls tight in the heat OR air fry for 4 minutes on 180C.
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