Chicken Shawarma
Chicken Shawarma
Ingredients
For the Chicken Shawarma
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon Spanish paprika
- 1 teaspoon sweet paprika
- 1 teaspoon turmeric
- 1/2 teaspoon dried oregano
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cardamom
- 3 1/2 lbs boneless, skinless chicken thighs
- 1 teaspoon tomato paste
- 5 garlic cloves, grated
- 1 lemon, juiced
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt, or a heavy pinch
- 1 Roma tomato
- 1 white onion, roughly chopped
Instructions
- 1
In a small bowl, combine the ground cumin, ground coriander, onion powder, cayenne pepper, Spanish paprika, sweet paprika, turmeric, dried oregano, allspice, and ground cardamom. Mix these spices thoroughly.
⏱️ 3 min
- 2
Place the chicken thighs in a large bowl. Add the tomato paste, grated garlic, lemon juice, olive oil, the combined spice mixture, and a heavy pinch of kosher salt (approximately 1/2 teaspoon).
⏱️ 5 min
- 3
Mix all the ingredients thoroughly by hand, ensuring the chicken thighs are completely coated with the marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or preferably overnight (up to 12 hours).
⏱️ 5 min
- 4
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 5
Layer the marinated chicken thighs onto an at-home vertical spit, rotating each thigh as you stack them to ensure an even, compact column.
⏱️ 5 min
- 6
Place the Roma tomato on top of the stacked chicken on the spit. Scatter the roughly chopped white onion at the bottom of the roasting pan, around the base of the spit. Place the assembled spit and pan into the preheated oven. Roast for 1 hour to 1 hour and 20 minutes, depending on the thickness of the chicken thighs. Every 20 minutes during roasting, baste the chicken with the rendered juices collected in the pan. Continue roasting until the chicken is fully cooked through, reaching an internal temperature of 165°F (74°C).
⏱️ 80 min•🌡️ 400
- 7
Once the chicken is done, carefully remove it from the oven. Using a sharp knife, shave thin slices of the cooked chicken directly off the vertical spit.
⏱️ 5 min
- 8
Serve the shaved chicken shawarma in a pita or laffa bread with your choice of suggested toppings (such as lettuce, tomatoes, and white sauce).
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Shawarma
For the Chicken Shawarma
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon Spanish paprika
- 1 teaspoon sweet paprika
- 1 teaspoon turmeric
- 1/2 teaspoon dried oregano
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cardamom
- 3 1/2 lbs boneless, skinless chicken thighs
- 1 teaspoon tomato paste
- 5 garlic cloves, grated
- 1 lemon, juiced
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt, or a heavy pinch
- 1 Roma tomato
- 1 white onion, roughly chopped
Instructions
- 1
In a small bowl, combine the ground cumin, ground coriander, onion powder, cayenne pepper, Spanish paprika, sweet paprika, turmeric, dried oregano, allspice, and ground cardamom. Mix these spices thoroughly.
⏱️ 3 min - 2
Place the chicken thighs in a large bowl. Add the tomato paste, grated garlic, lemon juice, olive oil, the combined spice mixture, and a heavy pinch of kosher salt (approximately 1/2 teaspoon).
⏱️ 5 min - 3
Mix all the ingredients thoroughly by hand, ensuring the chicken thighs are completely coated with the marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or preferably overnight (up to 12 hours).
⏱️ 5 min - 4
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 5
Layer the marinated chicken thighs onto an at-home vertical spit, rotating each thigh as you stack them to ensure an even, compact column.
⏱️ 5 min - 6
Place the Roma tomato on top of the stacked chicken on the spit. Scatter the roughly chopped white onion at the bottom of the roasting pan, around the base of the spit. Place the assembled spit and pan into the preheated oven. Roast for 1 hour to 1 hour and 20 minutes, depending on the thickness of the chicken thighs. Every 20 minutes during roasting, baste the chicken with the rendered juices collected in the pan. Continue roasting until the chicken is fully cooked through, reaching an internal temperature of 165°F (74°C).
⏱️ 80 min•🌡️ 400 - 7
Once the chicken is done, carefully remove it from the oven. Using a sharp knife, shave thin slices of the cooked chicken directly off the vertical spit.
⏱️ 5 min - 8
Serve the shaved chicken shawarma in a pita or laffa bread with your choice of suggested toppings (such as lettuce, tomatoes, and white sauce).
⏱️ 2 min