Subj : Tailgating Grub - 31 To : All From : Dave Drum Date : Thu Oct 03 2024 16:05:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Oven-Roasted Chicken Shawarma Categories: Poultry, Vegetables, Citrus, Herbs, Chilies Yield: 5 servings 2 Lemons; juiced 1/2 c + 1 tb olive oil 6 cl Garlic; peeled, smashed & - minced 1 ts Kosher salt 2 ts Fresh ground black pepper 2 ts Ground cumin 2 ts Paprika 1/2 ts Turmeric pn Ground cinnamon Crushed red pepper 2 lb Boned, skinned chicken 1 lg Red onion; peeled, - quartered 2 tb Chopped fresh parsley Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and crushed red pepper in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours. When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it. Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and saute until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice - really anything you desire. By: Sam Sifton Yield: 4 to 6 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... 32 of the world's top 33 economies have Universal Health Care. Who doesn't? --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .