Chicken Shwarma is normally cooked on a grill or rotisserie but you can enjoy it any time of the year by roasting it in your oven during the cold winter months.
Sue of Palatable Pastime invited the Baking Bloggers to join her in baking up a Middle Eastern dish.
"Share your baked Middle Eastern food with us, sweet or savoy. It can be a main dish, dessert, pastry, anything as long as part of it is baked."I was happy for a topic that allowed me to go savory. Spring Sweets Week is coming up soon and I will be baking plenty of sweets for that. I'm anxious to see what the others are sharing today.......
Baking Bloggers February 2020
Middle Eastern Baking
- Apricot Pistachio Cake from Food Lust People Love
- Basbousa Cake from Pandemonium Noshery
- Cottage Cheese and Veggies Borek from Sneha's Recipe
- Easy Middle Eastern Puff Pastry Cheese Bourekas by Fatih, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Laffa Bread from Making Miracles
- Lebanese Sesame Cookies from Culinary Adventures with Camilla
- Mana'eesh (Palestinian Flatbread) from Karen's Kitchen Stories
- Parda Pulao - Iraqi Parda Plau from The Schizo Chef
- Roast Chicken Shwarma from A Day in the Life on the Farm
- Umm Ali from Caroline's Cooking
It appears to be a good blend of both sweet and savory being shared today. I can't wait to check them all out but first let's talk about this amazingly good and easy recipe that I'm sharing today.
You start off by marinating boneless, skinless chicken thighs in the refrigerator for at least one hour prior to baking. You can leave it in the marinade for up to 12 hrs, making it perfect for weeknight dinners as it can marinate while you are at work or running errands.
While the chicken was roasting I made up a batch of Persian Rice and tossed together a Lebanese Salad. I will be sharing both of those recipes very soon. I also baked up some Homemade Pitas and made some Garlic Sauce. It was an amazing feast that impressed my family who was visiting from Traverse City. They had no idea how easy it was.
If you are a fan of Middle Eastern Food this dinner is sure to be a huge hit. And if you're not? This dinner is sure to be a big hit. Kl Jayidaan (Eat Well).
#sheetpandinner, #roasting, #chicken, #MiddleEastern,
Yield: 8 Servings
Roasted Chicken Shwarma
prep time: 5 Mcook time: 45 Mtotal time: 50 M
This delicious, tender, flavorful chicken Shwarma only takes 45 minutes in the oven before you are enjoying it for dinner. Normally cooked on a grill or rotisserie, you can enjoy this recipe any time of the year by roasting it in your oven during the cold winter months.
- Juice of 2 lg. lemons
- 1/2 c. olive oil
- 6 cloves garlic, minced
- salt and pepper to taste
- 2 t. ground cumin
- 2 t. paprika
- 1/2 t. turmeric
- pinch of cinnamon
- pinch of crushed red pepper
- 2-3 lbs. boneless, skinless chicken thighs
- 1 lg. red onion, quartered
How to cook Roasted Chicken Shwarma
- Combine the lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, and crushed red pepper in a gallon size plastic bag that seals. Add the chicken thighs to the bag, remove air and seal. Place in the refrigerator for at least 1 hour but no longer than 12 hours.
- Remove the chicken from the marinade and place onto a baking sheet lined with a silicone mat or parchment paper. Add the red onion to the marinade, shake to coat and add to the baking pan with the chicken.
- Roast in a preheated 425* oven for 30-40 minutes, until browned, crisp and an internal temperature of 165* is reached. Remove from oven and slice.
Recipe adapted from one found in the New York Times by Sam Sifton
Sat. Fat (grams)
Property of A Day in the Life on the Farm
Created using The Recipes Generator