baked chicken shwarma bowls
this recipe is fireeee. it’s super simple + versatile, perfect for a weeknight din! original recipe inspo.. from nyt cooking !
2 lemons, juiced
½ cup olive oil
1.5 tsp garlic powder
1 teaspoon salt
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
.5 teaspoon turmeric
pinch ground cinnamon
red pepper flakes, to taste
2 lbs boneless, skinless chicken thighs
1 red onion, peeled and quartered
prep chicken marinade. mix lemon juice, olive oil, garlic powder, salt, pepper, cumin, paprika, turmeric, cinnamon, red pepper in a bowl. add chicken and coat evenly. let it rest for at least 1 hour, or up to 12 hours. preheat ur oven to 425 and add chicken + onion to baking sheet. roast for about 35min. when done cooking, pull it out and let it rest for a few minutes then shred w two forks. add your chicken to a pan and fry quickly in a light coating of olive oil to crisp it up! add your chicken to a bowl over rice with fresh cucumbers, tomatoes, kalamata olives and hummus. i like drizzling some olive oil/yogurt/lemon on top, too. enjoy!