Chicken Shawarma
This homemade chicken shawarma is boldly spiced, juicy, never dry, and will have you coming back for more.
Servings 6 people
Calories 419kcal
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.
Nutrition
Calories: 419kcal | Carbohydrates: 6g | Protein: 52g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 251mg | Sodium: 247mg | Potassium: 786mg | Fiber: 2g | Sugar: 2g | Vitamin A: 644IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 3mg