Chicken Shawarma (Edit recipe)

Do you love Chicken Shawarma, but can't get that same great restaurant taste? Although this recipe is not totally traditional, its by far one of the easiest, simplest but without sacrificing great taste. I also give you a quick glimpse on how to make a good "make-shift Spit".

20 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	317
Fat:	16 g
Carbohydrates:	4 g
Protein:	36 g
Cholesterol:	1 g
Sodium:	5 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.

by MagicMikeysKitchen

Serves: 5

Ingredients

8 whole Boneless Skinless Chicken Thigh
3 Tbsp Extra Virgin Olive Oil - EXAU Lina
0.5 whole Red Onion
4 cloves Garlic
1 Tbsp Paprika
1 Tbsp Coriander Cumin Powder (Dhana Jeera)
2 tsp Turmeric Powder
0.5 tsp Whole Cloves, Ground
0.5 tsp Ground Cinnamon
1 whole Lemon Juice, + zest
3 Tbsp Plain Greek Yogurt

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pat chicken breast dry.
add your oil, minced garlic & onion, lemon juice, & yogurt.
massage into chicken.
marinate for a minimum of 2-3 hours or overnight.
Make shift spit using other half of onion with wider side flat down on a baking sheet or pan.
pierce 3 wooden skewers through onion.
for your chicken thigh and pierce chicken through skewer.
stack until complete.
In a 425F oven(convection bake if possible), place your chicken in and cook for 20-25 mins.
open oven door and rotate your pan and change your setting to roast (if possible).
Cook for another 20-25 mins or until internal temp is 165F and outside is crispy.
shave chicken off with sharp knife and enjoy.