Chicken Shawarma
Posted: | Categories: Recipes | Tags:add me to a bowl chicken
Chicken Shawarma
Melissa Ben-Ishay
I’m not usually a fan of spice blends, but shawarma seasoning is an exception. It makes our whole kitchen smell like we’re wandering the streets of Israel looking for a bite to eat, with rotating spits of shawarma on every corner. I got a spit just for the occasion, and while my technique needs a little perfecting, the flavor really came through. I can’t wait to experiment more with my new kitchen toy and find the best recipes to use it for.
Ingredients
Juice of 1 lemon
¼ cup olive oil
5 garlic cloves, grated
2 tablespoons shawarma seasoning
1 teaspoon salt
Black pepper
1 teaspoon sweet paprika
2 pounds boneless skinless chicken thighs
1 large yellow onion
4 Yukon gold potatoes
Pita, to serve
Tzatziki, to serve
Hummus, to serve
Chopped tomatoes & cucumbers, to serve
Directions
- Combine the lemon juice, olive oil, garlic, shawarma seasoning, salt, pepper, and paprika in a large bowl.
- Add the chicken and marinate, covered in the fridge, for 3-4 hours. Remove from the fridge 30 minutes before you’re ready to cook so the chicken comes to room temp.
- Preheat the oven to 425°F.
- Cut the onion in half and, using a spit baking pan (like the one linked below), pierce the onion as the base. Pierce each chicken thigh through the skewer, pushing it down to the bottom, until you run out of chicken. If you don’t have this kind of pan, simply bake on a baking sheet lined with parchment paper, adding the onion throughout the pan. (Note: It will take much less time to cook on a baking sheet!) Once you’ve used the last of the chicken, cover the final piece with the other half of onion.
- Cut the potatoes into 1” cubes and place on the base of the pan to catch all the juices.
- Bake for an hour, or until the internal temperature of the chicken is 165°F.
- Serve in a pita with hummus or tzatziki and a Mediterranean chopped salad. Yum.
