Spiced Chicken Shawarma

https://youtu.be/RRm3r3igdmI?si=SsNsfnA8VQSXOXju

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SPICED CHICKEN SHAWARMA

Yield 12

Prep time

20 Min

Inactive time

24 Hour

Bake Time

1 H & 20 M

Total time

25 H & 40 M

This chicken shawarma is marinated for 24 hours to develop deep, rich flavor and tender, juicy meat. It’s baked until perfectly cooked with a lightly crisp exterior, then thinly shaved just like traditional street-style shawarma. Wrapped and served hot, it’s a bold, satisfying sandwich that delivers classic shawarma flavor in every bite.

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Ingredients

For the Chicken:

• 10 chicken thighs, boneless and skinless
• 2 tablespoons full-fat yogurt
• 1 tablespoon homemade garlic dip
• juice of 1 lime
• harissa seasoning
• smoked paprika
• ground coriander
• ground cumin
• ground nutmeg
• sea salt
• black pepper
• 1 yellow onion
• olive oil

For the Sandwich

• fresh pita bread
• homemade garlic dip (toum)
• homemade dill pickles
• homemade pickled red onions
• fresh cilantro

Instructions

Marinate the Chicken:

1. Place 10 boneless, skinless chicken thighs in a large bowl.
2. Add 2 tablespoons full-fat yogurt, 1 tablespoon homemade toum, juice of 1 lime, harissa seasoning, smoked paprika, ground coriander, ground cumin, ground nutmeg, sea salt, and black pepper.
3. Mix thoroughly until every piece of chicken is fully and evenly coated in the marinade.
4. Cover the bowl tightly with plastic wrap and refrigerate for 24 hours to allow the flavors to fully develop.

Prepare for Baking:

1. Slice 1 yellow onion in half.
2. Place one half of the onion at the bottom of a vertical skewer pan.
3. Drizzle a generous amount of olive oil over the onion base.
4. Stack the marinated chicken tightly over the onion base.
5. Seal the top with the second half of the onion and drizzle with additional olive oil.

Bake the Chicken Shawarma:

1. Preheat the oven to 425°F.
2. Cover the pan tightly with foil.
3. Bake the shawarma for 1 hour, keeping it covered.
4. Remove the foil and continue baking for 15–20 minutes until the top is browned and slightly crisp.

Slice the Chicken:

1. Remove the shawarma from the oven and allow it to rest briefly.
2. Hold the cooked chicken and thinly shave it from the stack using a sharp knife.

Assemble the Shawarma Sandwich:

1. Spread homemade garlic dip (toum) over fresh pita bread.
2. Add the shaved chicken on top of the pita.
3. Add fries, homemade dill pickles, homemade pickled red onions, and freshly chopped cilantro.
4. Fold the pita on both sides tightly around the filling.
5. Wrap half the shawarma in foil and it is ready to serve.

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