Oven Roasted Chicken Shawarma

Page: cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=1

Cuisine: Middle Eastern | Course Type: Main Courses

(1 review)

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Recipe Reviews

This wasn't like any other shawarma I have ever had, but it was delicious, easy to prepare and will definitely make this again! I marinated for about 5 hours and the flavors really came thru. I only had chicken breasts and the cook time was about 30 minutes. The only thing I would do differently is to line my pan with foil - clean up was quite messy.

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