Oven Roasted Chicken Shawarma | It's Only Food w/ Chef John Politte

Put on gloves to handle raw chicken.

Trim fat and connective tissue from chicken thighs and cut into 1/4 inch pieces.

Add chicken pieces to a Ziploc bag or a large bowl.

Pour in 1/2 cup olive oil and juice of 1 lemon.

Add 4 cloves of chopped garlic, 1/4 teaspoon black pepper, 1/4 teaspoon kosher salt, 1/4 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, and 1/4 teaspoon red pepper flakes to the bag.

Seal the bag and shake to coat chicken evenly with marinade.

Let the chicken marinate for at least 2 hours, preferably overnight.

Preheat the oven to 450°F.

Spread the marinated chicken on a cookie sheet without adding oil.

Bake in the oven for 15 to 20 minutes or until the internal temperature reaches 165°F.

Remove from oven and serve in pita bread with toppings like cucumber, tomato, lettuce, feta cheese, and hot sauce.

Equipment Needed

Spice Level: