Baked Chicken Shawarma Recipes

Steps:

• Combine olive oil, lemon juice and zest, garlic, smoked paprika, ground cumin, ground coriander, crushed red pepper flakes, salt, pepper, turmeric, and cinnamon in a gallon-sized resealable plastic bag. Seal the bag and gently squeeze ingredients together until they are well blended. Add chicken thighs to the bag, squeeze out most of the air, seal, and refrigerate for at least 2 hours, or up to 8 hours.
• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12x18-inch baking sheet. Spread onion slices over the bottom; add chicken thighs on top.
• Bake on the center rack of the preheated oven, about 30 minutes. Switch on the broiler and move rack closer to the broiler. Broil chicken until a light char develops, 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with parsley.

Steps:

• Take a large resealable freezer bag and put the chicken thighs in it.
• Using a fine microplane grater (for choice), grate in the lemon zest, then squeeze the lemons and add the juice. Pour in the olive oil and add the garlic, then add all the remaining ingredients, except for those for the sauce.
• Squish everything about together, then seal the bag, place it on a plate or in a dish, and refrigerate for at least 6 hours, or up to 1 day.
• When you're ready to cook, preheat the oven to 220 degrees C (350 degrees F)/gas mark 7, remove the chicken from the fridge and allow it to reach room temperature.
• Tip the contents of the freezer bag into a shallow roasting tin--mine measures 44-by-34-by-1.5 centimeters (17-by-13-by-1/2-inches)--and make sure all the chicken thighs are lying flat and not on top of one another (if possible) before roasting in the hot oven for 30 minutes, by which time they should be cooked through (though obviously you must check) and golden on top.
• When the chicken's more or less cooked, make the sauce simply by combining the yogurt with the tahini and garlic, stir and salt to taste, and sprinkle with a few pomegranate seeds.
• Line a platter or a couple of plates with crisp lettuce, shredded or torn into pieces, and then top with the piping hot chicken, pouring the oily juices over them, unless you are, for some inexplicable reason, anti-oily-juices. If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole. And please do add any of the suggested accompaniments, itemized in my introduction.