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Chicken Shawarma

This homemade chicken shawarma is boldly spiced, juicy, never dry, and will have you coming back for more.
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Marinating Time 1 hour
Total Time 2 hours 25 minutes
Servings 5 people

Ingredients

Shawarma Seasoning

  • 1 tsp turmeric
  • 2 tsp onion powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp Spanish paprika
  • 1 tsp sweet paprika
  • 1 tsp cayenne pepper
  • ½ tsp allspice
  • ½ tsp dried oregano
  • ¼ tsp ground cardamom

Chicken Shawarma

  • 3 ½ lbs boneless skinless chicken thighs
  • 1 tsp tomato paste
  • 1 lemon juiced
  • ¼ cup olive oil
  • 1 Roma tomato
  • 1 white onion quartered

Instructions

  • Combine the spices in a small bowl (turmeric, onion powder, ground coriander, cumin, Spanish paprika, sweet paprika, cayenne pepper, all spice, dried oregano, ground cardamom).
  • Place the chicken thighs in a large bowl and add the tomato paste, lemon juice, olive oil, and a heavy pinch of kosher salt (approx. ½ tsp). Mix thoroughly and marinate—preferably overnight, or at least1 hour.
  • Preheat the oven to 375°F
  • Layer the chicken on the at-home vertical spit, rotating each thigh to ensure an even stack. Place the tomato on top and scatter the roughly chopped onions at the bottom.
  • Place the spit in the oven. Depending on the thickness of the thighs, roasting can take anywhere from 1 hour to 1 hour and 20 minutes. Every 20 minutes baste the chicken with the juices. Roast until fully cooked through.
  • When done, remove from the oven and shave the meat off. Enjoy in a sandwich, a bowl, or right off the spit.