YOUR RECIPE FOR CONVECTION COOKING!

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Oven Chicken Shawarma

Chicken Shawarma is normally served in pita pockets, but I am serving it as a meal over rice.

A fair number of spices are required for the chicken shawarma and ideally, the chicken should be combined with the spice mix a few hours in advance of cooking. I used a very good Falafel mix from Trader Joe's and changed the ratio of water to oil in the mix for baking in the oven. The rice can also be cooked in the oven in a covered casserole or pan. After all, why turn on the cooktop when the oven is already on?

Because turmeric powder does stain mix the spices over a washable cutting board and wear gloves or use a stainless steel spoon to combine the spices with the chicken.

Convection Roast or Convection Bake

Chicken Shawarma is normally served in pita pockets, but I am serving it as a meal over rice. A fair number of spice mix are required to be combine with the chicken a few hours in advance of cooking.

Larissa Taboryski

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Ingredients

Preparation

8 boneless skinless chicken thighs, cut into 1” thick strips

1 medium red onion, thinly sliced

½ tsp ground cumin

½ tsp ground coriander

½ tsp garlic powder

½ tsp ground turmeric

½ tsp milk smoked paprika

½ tsp Kosher salt

¼ tsp ground cayenne pepper or more if you prefer more spice

1 lemon, juiced

⅓ cup olive oil

Place the chicken in a glass casserole dish with the onion. Combine the spices, sprinkle over the chicken, and turn to distribute evenly. Add the lemon juice and olive oil and refrigerate for 1 - 3 hours.

Allow the chicken to come to room temperature before cooking.

Organize the oven racks to accommodate all the dishes.

Heat the oven in the Convection Roast or Convection Bake mode at 375 degrees.

Spread the chicken onto a lightly oiled, rimmed baking sheet (foil lined for easy clean-up).

Place the chicken in the upper part of the oven and cook for 20 - 25 minutes until the onions begin to brown and the chicken is firm.