Crispy Chicken Shawarma
Crispy Chicken Shawarma
Ingredients
For the Crispy Chicken Shawarma
- 2 lb boneless chicken thighs, breasts, or a mix, pounded thin
- 2 wooden skewers
- 1 large onion, cut in half across the center (equator)
For the Marinade
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/4 cup hot pepper paste, can be subbed for tomato paste
- 1 tablespoon shawarma spice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 garlic cloves, minced
For the Creamy Tehina
- 1 cup tahini
- 1 lemon, juice of
- 1 teaspoon salt, to 2 teaspoons
- 3/4 cup ice-cold water, as needed
For the Onion Sumac Salad
- 1 large onion, sliced
- 1 lemon, juice of
- 1 olive oil, drizzle
- 1 teaspoon salt
- 2 teaspoons sumac
For the Crispy Pita
- 1 large pita, (split) or lavash
- pickles, optional
- shawarma drippings, or mix 1 tablespoon hot pepper paste + 2 tablespoons oil
- pomegranate molasses, as needed, for finishing
Instructions
- 1
In a baking pan, combine all marinade ingredients: 1/4 cup lemon juice, 1/4 cup olive oil, 1/4 cup hot pepper paste (can be subbed for tomato paste), 1 tablespoon shawarma spice, 2 teaspoons salt, 1 teaspoon black pepper, and 3 minced garlic cloves. Whisk them all together until smooth.
⏱️ 5 min
- 2
Add the 2 lb of boneless chicken thighs, breasts, or a mix (pounded thin) to the marinade in the baking pan. Mix well to coat all the chicken.
⏱️ 5 min
- 3
Take one half of the large onion, cut across its center (equator), and place it cut-side down on a cutting board. Insert 2 wooden skewers about 2 inches apart into the onion half, ensuring they stand upright. Thread pieces of the marinated chicken onto the skewers, alternating between thigh and breast pieces to build a cone shape. Once all the chicken is threaded onto the skewers, take the second onion half and press it down firmly on top of the chicken.
⏱️ 15 min
- 4
Place the assembled shawarma skewer in the same baking pan that held the marinade. Put the pan into the oven and bake at 400°F (200°C) for about 1 hour. Periodically baste the chicken with the pan drippings. If the pan becomes too dry, add 1/2 cup of water once or twice during baking. For perfectly cooked chicken, use a meat thermometer; the internal temperature should reach 165°F (74°C), or 170°F for extra safety.
⏱️ 60 min•🌡️ 400
- 5
While the shawarma is baking, prepare the tehina sauce. In a bowl, whisk together 1 cup tahini, the juice of 1 lemon, 1 to 2 teaspoons salt, and approximately 3/4 cup of ice-cold water (add as needed) until the mixture is smooth and creamy. Pour the prepared tehina into a squeeze bottle.
⏱️ 5 min
- 6
Slice 1 large onion. In a bowl, combine the sliced onion with the juice of 1 lemon, a drizzle of olive oil, 1 teaspoon salt, and 2 teaspoons sumac. Toss all ingredients together.
⏱️ 5 min
- 7
After the shawarma has baked, remove it from the oven. Give it one final brush with the pan drippings, then turn it and brush the other side. Carefully remove the shawarma from the pan and place it on a cutting board. Using a sharp knife, thinly slice the cooked chicken from the skewer.
⏱️ 5 min
- 8
Take 1 large pita (split) or lavash bread. Fill the pita with the freshly sliced shawarma chicken, a generous amount of the onion sumac salad, and optional pickles. Wrap the pita tightly around the filling. Brush the exterior of the wrapped pita with the flavorful shawarma drippings from the baking pan. If no drippings are available, use a mix of 1 tablespoon hot pepper paste and 2 tablespoons oil.
⏱️ 5 min
- 9
Place the brushed and wrapped pita seam-side down in a hot pan. Pan-toast on medium heat, flipping it to ensure all sides become crispy.
⏱️ 5 min
- 10
Wrap the crispy shawarma in brown paper. Finish by generously drizzling the creamy tehina and pomegranate molasses over the top. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Shawarma
For the Crispy Chicken Shawarma
- 2 lb boneless chicken thighs, breasts, or a mix, pounded thin
- 2 wooden skewers
- 1 large onion, cut in half across the center (equator)
For the Marinade
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/4 cup hot pepper paste, can be subbed for tomato paste
- 1 tablespoon shawarma spice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 garlic cloves, minced
For the Creamy Tehina
- 1 cup tahini
- 1 lemon, juice of
- 1 teaspoon salt, to 2 teaspoons
- 3/4 cup ice-cold water, as needed
For the Onion Sumac Salad
- 1 large onion, sliced
- 1 lemon, juice of
- 1 olive oil, drizzle
- 1 teaspoon salt
- 2 teaspoons sumac
For the Crispy Pita
- 1 large pita, (split) or lavash
- pickles, optional
- shawarma drippings, or mix 1 tablespoon hot pepper paste + 2 tablespoons oil
- pomegranate molasses, as needed, for finishing
Instructions
- 1
In a baking pan, combine all marinade ingredients: 1/4 cup lemon juice, 1/4 cup olive oil, 1/4 cup hot pepper paste (can be subbed for tomato paste), 1 tablespoon shawarma spice, 2 teaspoons salt, 1 teaspoon black pepper, and 3 minced garlic cloves. Whisk them all together until smooth.
⏱️ 5 min - 2
Add the 2 lb of boneless chicken thighs, breasts, or a mix (pounded thin) to the marinade in the baking pan. Mix well to coat all the chicken.
⏱️ 5 min - 3
Take one half of the large onion, cut across its center (equator), and place it cut-side down on a cutting board. Insert 2 wooden skewers about 2 inches apart into the onion half, ensuring they stand upright. Thread pieces of the marinated chicken onto the skewers, alternating between thigh and breast pieces to build a cone shape. Once all the chicken is threaded onto the skewers, take the second onion half and press it down firmly on top of the chicken.
⏱️ 15 min - 4
Place the assembled shawarma skewer in the same baking pan that held the marinade. Put the pan into the oven and bake at 400°F (200°C) for about 1 hour. Periodically baste the chicken with the pan drippings. If the pan becomes too dry, add 1/2 cup of water once or twice during baking. For perfectly cooked chicken, use a meat thermometer; the internal temperature should reach 165°F (74°C), or 170°F for extra safety.
⏱️ 60 min•🌡️ 400 - 5
While the shawarma is baking, prepare the tehina sauce. In a bowl, whisk together 1 cup tahini, the juice of 1 lemon, 1 to 2 teaspoons salt, and approximately 3/4 cup of ice-cold water (add as needed) until the mixture is smooth and creamy. Pour the prepared tehina into a squeeze bottle.
⏱️ 5 min - 6
Slice 1 large onion. In a bowl, combine the sliced onion with the juice of 1 lemon, a drizzle of olive oil, 1 teaspoon salt, and 2 teaspoons sumac. Toss all ingredients together.
⏱️ 5 min - 7
After the shawarma has baked, remove it from the oven. Give it one final brush with the pan drippings, then turn it and brush the other side. Carefully remove the shawarma from the pan and place it on a cutting board. Using a sharp knife, thinly slice the cooked chicken from the skewer.
⏱️ 5 min - 8
Take 1 large pita (split) or lavash bread. Fill the pita with the freshly sliced shawarma chicken, a generous amount of the onion sumac salad, and optional pickles. Wrap the pita tightly around the filling. Brush the exterior of the wrapped pita with the flavorful shawarma drippings from the baking pan. If no drippings are available, use a mix of 1 tablespoon hot pepper paste and 2 tablespoons oil.
⏱️ 5 min - 9
Place the brushed and wrapped pita seam-side down in a hot pan. Pan-toast on medium heat, flipping it to ensure all sides become crispy.
⏱️ 5 min - 10
Wrap the crispy shawarma in brown paper. Finish by generously drizzling the creamy tehina and pomegranate molasses over the top. Enjoy!
⏱️ 5 min