I’m all about efficient dinners these days. Long gone are the evenings where I’d toil away at the stove and sit down to dinner after 8pm. Today, dinners heavily involve microwavable rice from Trader Joe’s (a literal godsend!!) and one-pan dishes served promptly at 5:30pm. And, that’s OK.
I’m here to share my latest dinner efficiency, which shortcuts (just barely) a favorite NYT recipe for oven-roasted shawarma. Boneless chicken thighs roast in the oven with shawarma spices, loads of garlic and red onions. Serve with rice or pita, a quick Israeli salad, pickles or olives, your favorite Mediterranean dips (I did a vegan tzatziki and hummus) and you’ve got yourself a Cava-level bowl any working professional would be happy to eat during their lunch break. God, I miss fast casual lunches.
Chicken Shawarma Bowls
- 1 lemon, juiced
- 1/3 cup
- 4 cloves garlic, minced
- Kosher salt
- 3 tablespoons shawarma spice blend (I like Pereg)
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 large red onion, peeled and quartered
- Fixings of your choosing – rice, pita, cucumbers, tomatoes, pickles, hummus, tehina etc.
Whisk together the lemon juice, olive oil, garlic, salt, shawarma spice in a large bowl or Ziploc bag. Add the chicken and toss well to coat. Chill for at least 45 minutes in the fridge.
Preheat oven to 425 degrees. Drizzle some olive oil on a sheet pan. Add the onion to the pan and pour the chicken with all the marinade goodness – toss to combine with the onion and lay everything in even layer.
Put the chicken in the oven and roast for about 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into strips. Serve with rice, Israeli salad, pita, pickles, olives, hummus, tehina, tzatziki – sky’s the limit!