Chicken Shawarma

Bring the irresistible flavors of the Middle East to your kitchen with this Chicken Shawarma. Juicy, marinated chicken thighs are cooked to perfection on a vertical spit in a specialty shawarma pan, creating tender, flavorful slices. Serve it with flatbread, fresh veggies, and a dollop of garlicky toum for a meal that’s truly unforgettable.

Ingredients

For the Chicken Shawarma:

• 4 lbs chicken thighs, boneless and skinless

• 6 tablespoons olive oil

• 2 tablespoons water

• zest from a lemon

• Juice of 1 lemon

• 12 garlic cloves, minced

• 2 tbsp ground cumin

• 2 tbsp ground coriander

• 2 tbsp cardamom

• 4 tsp smoked paprika

• 2 tsp ground turmeric

• 1 tsp ground ginger

• 1 tsp cayenne pepper

• 1 tbsp salt

• 1 tsp black pepper

For Serving:

• Lavash or flatbread

• Sliced tomatoes

• Chopped romaine lettuce

• Sliced onions

• Toum (see recipe below)

Instructions

1. Marinate the Chicken:

1. In a small bow, mix all the spices together.

2. Place the chicken thighs in gallon zip lock bags. Pound the chicken with a meat mallet until all of the thighs are evenly pounded.

3. In a large bowl add the chicken thighs. Add the olive oil, lemon zest, lemon juice, garlic, water, and the spices.

4. Massage the chicken thighs until thoroughly coated with the marinade. Place the chicken in a zip lock bag and place in the refrigerator overnight.

2. Prepare the Shawarma Pan:

1. Preheat the oven to 350°F.

2. Stack the marinated chicken thighs on the skewer of a shawarma pan, ensuring they are tightly packed to form a "tower." The pan’s drip tray will catch all the flavorful juices.

3. Use a leave in probe thermometer for best results.

3. Roast the Shawarma:

1. Roast in the oven for 90 minutes or until an internal thermometer reads 165°F rotating halfway if possible. Cook until the chicken is cooked through and charred on the edges. Use a meat thermometer to ensure an internal temperature of 165°F.

4. Slice and Serve:

1. Use a sharp knife to thinly slice the cooked chicken directly from the spit.

2. Serve in flatbread with sliced tomatoes, chopped romaine lettuce, thinly sliced red onions, and toum for an authentic meal.

Toum Recipe (Garlic Sauce)

Ingredients:

• 1/2 cup garlic cloves, peeled with the germ removed

• 1 tsp Koshersalt

• 1/2 cup neutral oil (such as sunflower or canola)

• 1/4 cup fresh lemon juice

• 1/8 cup ice cold water

Instructions:

1. In a food processor, blend garlic and salt until finely minced.

2. Slowly drizzle in the oil while the processor runs, alternating with lemon juice and cold water.

3. Blend until the mixture is thick, creamy, and white. Adjust lemon juice or salt to taste.

4. Store in an airtight container in the fridge for up to one week.

Serving Suggestion

Serve the shawarma slices with warm lavash or flatbread, fresh vegetables, and a generous dollop of toum. The creamy garlic sauce adds a bright, tangy kick that perfectly complements the spiced chicken.