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Chicken Shawarma

Prep Time15 minutes
Cook Time1 hour
Resting Time1 day 15 minutes
Total Time1 day 1 hour 30 minutes
Servings: 4 - 8

Ingredients

  • 12 Chicken Thighs
  • 3 cloves Garlic
  • 1 Lemon
  • ¾ c Olive Oil
  • 1 tbsp Paprika (sweet)
  • 1 tbsp Paprika (smoked)
  • 2 tbsp Rosemary
  • 2 tbsp Coriander
  • 2 tsp Tumeric
  • 1 tbsp Cumin
  • 1 tbsp Red Pepper Flakes
  • 2 tsp Pepper
  • 1 tsp Onion Powder
  • 1 tsp Salt
  • ½ tsp Cinnamon
  • 1 Red Onion

Instructions

  • Pound each chicken thigh to about ½ inch thick. Set aside.
  • Finely mince the garlic and juice the lemon. Add to a large bowl with the olive oil.
  • Add all spice and stir to combine.
  • Add the chicken to the marinade and toss to combine, making sure that the chicken is coated.
  • Cover and refrigerate for 24 hours.
  • Remove the chicken from the refrigerator an hour before ready to cook.
  • Preheat the oven to 375°.
  • Slice the onion in half and place the cut side of one half down in a baking dish.
  • Take a wooden skewer and push it into the center of the onion. Layer the chicken on top of the onion so that the skewer goes through the center of the thigh. Off set each thigh so that it layers hang on all sides of the skewer.
  • Place the other half of the onion on the top of the skewer so that the cut side is facing the chicken.
  • Place in the oven and bake for about 1½ - 2 hours, or until cooked through.
  • Let cool for 10-15 minutes.
  • Shave the chicken using a sharp knife.

Notes

  • It is important to let the chicken marinate overnight to get the full flavor.
  • The chicken onion skewer may fall over in the oven as the onion softens.
  • We use a glass casserole dish to help keep the chicken and juices contained while in the oven.