Oven-Roasted Chicken Shawarma
"Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead. Featured in: Chicken Shawarma Deluxe, No Rotisserie Required...."
INGREDIENTS
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2 lemons
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1/2 c. plus 1 Tbl. olive oil
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6 cloves garlic, minced
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1 tsp. kosher salt
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2 tsp. freshly ground black pepper
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2 tsp. ground cumin
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2 tsp. paprika
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1/2 tsp. turmeric
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pinch ground cinnamon
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red pepper flakes, to taste
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2 lbs. boneless, skinless chicken thighs
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1 lg. red onion, peeled and quartered
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2 Tbl. chopped fresh parsley
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