Recipe: Chicken Shawarma

April 24, 2018

Sometimes, pure cooking brilliance shines on the internet.  Okay, probably more often than just sometimes, but I don't always have the chance to try it out in my own home.  

 

 

I'm not going to give you a Susie recipe today.  Rather I am going to give you a recipe that I made over the weekend.  We had a house full of hungry boys, and this was a big hit.  The good thing about cooking things like this is that each person can put whatever they want on their plate and end up full and happy; options are good, especially when feeding kids that aren't your own and have unfamiliar eating preferences.  

 

This chicken was awesome.  And so so simple.  I would recommend adding extra onions for roasting, and I also added some carrots to roast along with the chicken which were super yummy.   Also, I do not recommend making this with chicken breast; the meat just does not cook up the same.  Since I am not going to follow my eldest's recommendation to install a true shawarma oven in our kitchen, this is going to be my go-to for the time being!

 

https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma

 

We added hummus, and homemade pita and a big salad (because I always make kids at my house eat veg).  

 

Note: the recipe is also easy to double if need be.  The only hiccup I ran into was that then the oven was double-booked for baking the pita, but that could have been avoided had I planned a little better.  

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