I've made this 3 or 4 times since it appeared in NYT a few months ago - great recipe. I also served it on basmati rice, with tahini sauce and/or yogurt drizzled on top. Easy and excellent.
I don't mind sharing but I can't take the credit. It's a New York Times Cooking recipe. I love it -- first and foremost because it's delicious -- but also because I have celiac and, served on rice, it's totally gluten free.
http://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma
Foodsafety.gov says that it's OK to boil the marinade to kill off any microbes, but the preferred and safer method is to reserve some marinade for use as a sauce later. http://www.foodsafety.gov/blog/marinades.html
You should be able to make a used marinade food safe by simmering for approx 15 minutes. I do this all the time with some of my Mediterranean & Asian marinades and use them as accompaniments to what I'm serving.
This is in fact that technique that is used in countless recipes to make a corresponding glaze or sauce for the item in question, often for barbecued or grilled items.
The main question that no one here can answer is whether or not the reduced marinade appeals to your taste buds. Some marinades lend themselves better to this process than others. The only real way to know is to try it out with your specific marinade.
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http://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma
Voted the Best Reply!
This is in fact that technique that is used in countless recipes to make a corresponding glaze or sauce for the item in question, often for barbecued or grilled items.
The main question that no one here can answer is whether or not the reduced marinade appeals to your taste buds. Some marinades lend themselves better to this process than others. The only real way to know is to try it out with your specific marinade.
Good luck.