This chicken shawarma recipe from NYT Cooking has 31,000 five-star reviews – when you make this recipe, you’ll understand the hype. It’s very aromatic, flavorful, and easy to put together. All you need to do is make the marinade, marinate the chicken thighs, put it on a sheet pan, and let the oven do the work!
The marinade consists of spices (cinnamon, paprika, turmeric, cumin, black pepper), olive oil, garlic, salt, and lemon juice, and can be thrown together in around 10-15 minutes. I tend to skip the paprika because it’s not a spice I often use in my cooking, and the spiciness (depending on the amount) can be a trigger for me.
The chicken can be marinated for as little as an hour and up to twelve. The result is browned, tender chicken thighs, crispy red onion and broccoli.
This recipe is a 10/10 for simplicity and deliciousness. It’s a great dish to make for work lunches or for dinner. I like making shawarma lunch bowls – this time I’ve paired it with roasted corn, quinoa, and garlic hummus.
You can check the recipe out on the NYT Cooking website. Photos of my process are below!
Simply Stephanie 
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