Oven Roasted Chicken Shawarma with Pasaeli 6N

This Oven Roasted Chicken Shawarma is juicy, boldly spiced, and full of crispy edges, it’s easy and all done in the oven.

INGREDIENTS:

• 4 tablespoons lemon juice freshly squeezed
• ½ cup olive oil
• 1 teaspoon salt
• 2 teaspoons cumin ground
• 2 teaspoons black pepper ground
• 2 teaspoons smoked paprika
• ½ teaspoon turmeric
• 1 teaspoon red pepper flakes
• ½ teaspoon cinnamon
• 4 cloves garlic minced
• 2 Pounds Chicken Tenders
• 1 large onion sliced

• Cooked Rice - any type you wantm I used Jasmine rice for serving

DIRECTIONS:

1. In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavorfull it will be.

2. Preheat oven to 425°F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9×13-baking dish. Spread everything evenly over the baking dish.

3. Bake in the oven until the chicken is browned and crisp on the edges, for about 30 minutes or until done.

4. Let the chicken rest for about 5 minutes. Serve over cooked rice.

NOTE: This is a bit on the spicy side, you can top the chicken with sour cream or Greek Yogurt to tame the spice. Or you can use less of the red pepper. This chicken is also wonderful used in a wrap with hummus and cucumber and tomato.

Paired with Pasaeli 6N wine
Adapted from Jo Cooks

Oven Roasted Chicken Shawarma with Pasaeli 6N

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