• Susie Csorsz Brown

Chicken Shawarma

Sometimes, pure cooking brilliance shines on the internet. Okay, probably more often than just sometimes, but I don't always have the chance to try it out in my own home.

I'm not going to give you a Susie recipe today. Rather I am going to give you a recipe that I made over the weekend. We had a house full of hungry boys, and this was a big hit. The good thing about cooking things like this is that each person can put whatever they want on their plate and end up full and happy; options are good, especially when feeding kids that aren't your own and have unfamiliar eating preferences.


This chicken was awesome. And so so simple. I would recommend adding extra onions for roasting, and I also added some carrots to roast along with the chicken which were super yummy. Also, I do not recommend making this with chicken breast; the meat just does not cook up the same. Since I am not going to follow my eldest's recommendation to install a true shawarma oven in our kitchen, this is going to be my go-to for the time being!

https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma

We added hummus, and homemade pita and a big salad (because I always make kids at my house eat veg).


Note: the recipe is also easy to double if need be. The only hiccup I ran into was that then the oven was double-booked for baking the pita, but that could have been avoided had I planned a little better.

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