No vertical rotisserie like the Shawarma joints? No problem! These Chicken Shawarmas are legit!
I make this Chicken Shawarma Meat a couple of times a month. I use it in classic wraps, salads, and rice bowls; but ALWAYS with a slew of homemade pickles and sauces! Because I make this recipe on the regular, I blend a batch of seasoning to last me the month.
I would recommend using chicken thighs for this recipe but feel free to use chicken breast if that’s what you have on hand. The fattier thigh is great for basting the chicken while you rotate it and lends a ton of flavor. Skin on, skin off; you do you!
- 1 large bowl with a tight fitting lid
- 1 deep lasagna dish baking or casserole dish
- 2 long skewers
- 1 kitchen thermometer
- 1 mason jar or jar with tight fitting lid to store remaining dry spice mix for next time
- 2 lb boneless and skinless chicken thighs
Chicken Shawarma Dry Seasoning Mix (use 2 tbsp per lb of meat) Yields just shy of 1/2 cup
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp sweet paprika
- 1 tbsp garlic powder
- 2 tsp dried oregano
- 2 tsp freshly ground pepper
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp grated nutmeg
- 1 tsp cloves
- 1 tsp cayenne pepper
- 1 tsp freshly ground cardamom don’t forget to remove the shell if you’re using whole pods
Wet Marinade Ingredients (use 1 tbsp of each per lb of meat)
- 2 tbsp whole milk yogurt
- 2 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- In a large glass bowl, whisk together spice mix, wet ingredients, and a 5 finger pinch of Kosher salt. Add chicken thighs to the bowl; massage marinade into chicken with clean hands. Cover and place in the fridge for up to 24 hours.
- Preheat the oven to 425° F and set a rack to the middle position.
- Remove the marinated chicken thighs and skewer them. I usually fold a chicken thigh onto the skewer twice. Place in a tinfoil lined-deep lasagna, casserole, or baking dish. Basically, you just want the skewers suspended to mimic a rotisserie.
- Baking time will vary greatly depending on the thickness of chicken thighs and amount of meat. Rotate every 20 minutes and make sure the internal temperature measures 165° F to ensure the chicken is fully cooked. This will likely take around 1 hour.
- Let the meat rest for at least 10 minutes before slicing.
- Hold the skewer vertically, pushing the chicken thighs down so they make a tight pile, and slice like they would in your local Shawarma spot.
- Enjoy sliced Chicken Shawarma Meat in a pita wrap, rice platter, or over your favorite salad. See suggestions in Notes.