Photo and recipe by A Cook’s Canvas!
Looking for the star dish for your Mediterranean feast? This Chicken Shawarma recipe is full of color and flavor. It’s also a great way to use up extra Imperfect onions, garlic and parsley that are still in your fridge. Bon appetite!
2 lbs boneless chicken thighs, cut in half
6 tsp shawarma seasoning
8 cloves garlic, minced
1 tsp sea salt
1 Tbsp Aleppo pepper flakes
2 large white onions, quartered
2 Tbsp fresh flat-leaf parsley
1/4 c olive oil
Preheat the oven 425 F.
Add the chicken and all ingredients to a freezer bag, making sure to thoroughly combine ingredients to evenly coat the chicken.
Marinade for 4 hours and then roast in the oven for 30-40 mins or until they begin to brown slightly.
Remove from oven and thinly slice chicken/onions, then return to oven to cook an additional 20 minutes.
Remove from oven, rest briefly then sprinkle with a handful of chopped parsley.
Keep in a warm oven until ready to serve.
This recipe saves well so make a large batch and bring it to work or enjoy a delicious dinner of leftovers all week!