Oven-Roasted Chicken Shawarma

Oven-Roasted Chicken Shawarma

with Cucumber

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Sam Sifton’s recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie is perfectly complemented with a tomato-cucumber salad and tahini. Though there is a fair bit of chopping and cutting here, the result is deliciously worth it.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 60 min
  • Allergens: Milk,Egg,Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Pilsner

INGREDIENTS:

  • Garlic Cloves
  • Cumin Seasoning Blend
  • Garlic Naan
  • Tahini Paste
  • Lemon
  • Chicken Thighs
  • Persian Cucumber
  • Kalamata Olives
  • Parsley
  • Small Onion
  • Roma Tomatoes

EQUIPMENT YOU'LL NEED:

  • 2 Sheet Pans Lined with Foil
  • 3 Medium Bowls
  • Colander

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.