Skillet Roasted Chicken Shawarma

5 from 2 votes

While a Shawarma usually refers to marinated meat roasted on a spit, I elected to just roast this in the oven for starters. The marinade is what does the trick in this recipe. Pungent and flavorful is putting it mildly. You need to start this at least a day in advance to marinade the chicken. Serve over rice, lettuce, or a wrap with toppings of your choice.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: Indian

Keyword: Chicken, Sarma

Servings:

Calories: 228kcal

Ingredients

2 lbs. Sliced Chicken tenderloins
1/4 cup lemon juice
6 ea. garlic cloves minced
1 tsp. kosher salt
2 tsp. black pepper
2 tsp. ground cumin
2 tsp. paprika
1/2 tsp. turmeric
1/8 tsp. ground cinnamon
1/8 tsp. Red Pepper Flakes
1 large red onion quartered
2 tbsp. Parsley

Instructions

Combine all ingredients except for the onions and parsley in a large bowl and mix thoroughly. Refrigerate overnight, tossing occasionally.
Preheat oven to 425 degrees. Lightly oil a 12" cast iron skillet. Pour chicken and marinade into the skillet and spread out. Add onion quarters on top.
Place skillet in oven and cook for 1 hour. Chicken should be slightly crusted and hot.
Remove from oven and serve with side dishes.

Notes

A number of toppings can be used to plate this dish, we went the just lettuce, tomato, cucumber, and dressing. A stuffed pita is also a nice way to present the meal. Happy eating.

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