Oven-Roasted Chicken Shawarma

• White sauce = plain yogurt, scant 1/4 c. mayo, 1/2 lemon juiced + lemon zest, basil/parsley/zatar/sumac/minced garlic. Chill for 4-5 hours.
• Marinade meat overnight & cooked with peppers & onions. F
inish with broil for 2-3 minutes
• Serve with tortillas instead of pita + sliced cucumbers & tomatoes + feta. (Hummus is overkill side)
• Serve with chickpeas salad (olives, tomatoes, red onion, parsley/basil)

Trim eggplant and cut it into long slices. Salt the slices and let them sit for 20 minutes or so, then pat them dry. Line a rimmed baking sheet with paper towel and place a wire rack on top. In a large, deep skillet, heat 1/2 cup oil until a drop of water flicked into pan sizzles. Working in batches, fry eggplant until just tender, 20 to 30 seconds per side. Transfer fried eggplant to rack to drain. Nice with shawarma!

I've lost track of how many times I've made this amazing dish since I first cut it out; there's some in the fridge right now. I have made the following additions: more onion - it's so good. More chicken - it goes so fast: 3 pounds. Two pounds of carrots, which I toss in the marinade and roast with the extra red onion. An astonishing recipe!

I used chicken breasts to cut some of the fat here and reduced cook time to about 20 minutes so the chicken wouldn't dry out. It was delicious, juicy and light!

One of my favorites!!! Sometimes I buy extra chicken thigh packages and freeze the raw chicken thighs in the marinade 1 pound at a time. This way during a busy weeknight, I have an easy homemade recipe ready to go. I usually thaw it out first thing in the morning or even overnight. Works great!

2 1/2 tablespoons of oil is enough - 1/2 cup is way too much !

All dry ingredients have been combined and stored with a label "Shawarma Mix". Awesome.

I second the suggestion to double the onion. If you have tasty lemons (like Meyer) cut them into eighths and roast along with the chicken -- exceptional!

This is a superb and easy supper. Marinated boneless thighs about 8 hours in fridge and cooked exactly according to recipe with the additional pan frying. Added a Greek salad made with seeded, English cucumber, mini San Marzano tomatoes (Trader Joe's), Kalamata olives, Greek feta, sherry vinegar and olive oil. No pita needed. Also made a yogurt sauce using 2% Fage (the best!) with lemon zest & juice, a couple cloves of garlic put through a press, and salt and pepper. Marvelous!

Very easy, absolutely delicious. Combined the following to make a tahini sauce: 1 c plain yogurt, 2 T tahini, 1 T lemon juice. 1/2 t. salt.

Excellent for a party...I used 10 lbs of trimmed boneless chicken thighs, reducing the oil, and cutting onions into 8ths. Meat sliced nicely after the 10 minute post-cooking rest. Marinated for 24 hours, cooked the chicken in the marinade, & the meat held up fine. I used a lipped cookie sheet, to avoid spills in my oven. Everyone asked for leftovers to take home. Wonderful flavor, and easy to prepare. I served it with marinated feta, pita, couscous, moroccan carrot salad, etc.

A flawless dish, and yet a couple of tips: no need to use a dish for the marinade. I put everything into a large ziplock, massaged the ingredients to blend, and then added the chicken. No mess and easy to store while the birds marinates. I also used chicken breasts, bone in, skin on. Unbelievably juicy and tender, and easy to cut into smaller pieces after roasting.

Agree with most everyone here - there's a reason this is a favorite! Followed the recipe to a "t" and everything came out perfectly - and served on Christmas Eve. Even the little ones (4 and 5) loved it! Two days later I'm out for more chicken thighs to make another batch. Served with chopped tomatoes, cucumbers, onions, lettuce and a Tzatziki, Hummus, Sweet Chili sauce (all from Trader Joe's) and the NYT Rice Pilaf with Pistachios and Almonds. Delicious!!! Loved it!

The pan crisping at the end of this recipe really made this taste like the Schwarma I used to get in Jerusalem. Brought out the flavor more.

Made this for dinner last night. Amazing. Used half the olive oil and the juice of one lemon, but kept the other herbs/spices the same. Served with white sauce (1/4 cup mayo, 1/2 cup plain Greek yogurt, juice of half a lemon, 1 clove garlic, minced), chickpea salad, and toasted (in a skillet) pita bread. Yum, yum, yum. Watch the chicken carefully the last 20 minutes. Even though I turned the heat down, it would have over-cooked if I'd left it in the oven for the full 40 minutes.