MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Oven-Roasted Chicken Shawarma
Categories: Poultry, Vegetables, Citrus, Herbs, Chilies
Yield: 5 servings

2 Lemons; juiced
1/2 c + 1 tb olive oil
6 cl Garlic; peeled, smashed &
- minced
1 ts Kosher salt
2 ts Fresh ground black pepper
2 ts Ground cumin
2 ts Paprika
1/2 ts Turmeric
pn Ground cinnamon
Crushed red pepper
2 lb Boned, skinned chicken
1 lg Red onion; peeled,
- quartered
2 tb Chopped fresh parsley

Prepare a marinade for the chicken. Combine the lemon
juice, 1/2 cup olive oil, garlic, salt, pepper, cumin,
paprika, turmeric, cinnamon and crushed red pepper in a
large bowl, then whisk to combine. Add the chicken and
toss well to coat. Cover and store in refrigerator for
at least 1 hour and up to 12 hours.

When ready to cook, heat oven to 425 degrees. Use the
remaining tablespoon of olive oil to grease a rimmed
sheet pan. Add the quartered onion to the chicken and
marinade, and toss once to combine. Remove the chicken
and onion from the marinade, and place on the pan,
spreading everything evenly across it.

Put the chicken in the oven and roast until it is
browned, crisp at the edges and cooked through, about 30
to 40 minutes. Remove from the oven, allow to rest 2
minutes, then slice into bits. (To make the chicken even
more crisp, set a large pan over high heat, add a
tablespoon of olive oil to the pan, then the sliced
chicken, and sauté until everything curls tight in the
heat.)

Scatter the parsley over the top and serve with
tomatoes, cucumbers, pita, white sauce, hot sauce,
olives, fried eggplant, feta, rice - really anything you
desire.

By: Sam Sifton

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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