Chicken Shawarma
Starting off by saying this is not an authentic shawarma recipe, but “ my way” sure was delicious! I had to pat my back after I was done with this one because that first bite of the juicy chicken shawarma hitting my tastebuds sent me completely over. This recipe is definitely one for a special occasion as it takes a little longer, but is sure worth it! The thing I love most about chicken shawarma, (besides the herbalicious Mediterranean flavors), is that you can use it for anything!; serve it up in a hot pita, over a bed of rice and vegetables, or as a salad which I made in this recipe! I used my sturdy metal skewer from Ecojia and it made baking in the oven a breeze. By using this baking method it not only keeps the chicken super moist and juicy, it looks hella fancy ! haha. Drizzle some cucumber yogurt dip on top and you’re life will be complete!
What you’ll need:
Servings 4-6
2.5-3 lbs boneless skinless chicken thighs
1 T cumin
1 T paprika
1 T garlic powder
1 T tumeric
1 T five spice powder
1 T chili powder
salt
black pepper
1 T chicken bullion
1/3 cup plain greek yogurt
1/2 fresh lemon
1 large onion
SALAD-
romaine lettuce
Persian cucumbers
baby tomatoes
feta cheese
Instructions:
Cut onion in half and set aside.
Rinse and pat dry boneless/skinless chicken thighs and place in mixing bowl. Set aside.
In the chicken thighs mixing bowl, add the following: cumin, paprika, garlic powder, turmeric, five spice, chili powder, chicken bullion, greek yogurt, salt, black pepper, and lemon juice. Combine well. Set aside to marinate for at least 1 hour or overnight.
Assemble Ecojia vertical skewer on baking dish/rack and start assembling.
-Start with half onion first, then start layering one chicken thigh at a time, rotating placement of chicken thigh, until all chicken is stacked. Finish with the other half of onion on top.
Carefully place baking dish/rack with chicken shawarma tower on top in oven.
Bake at 400 for about 1.5-2 hours . Make sure internal temp reaches 165F before consuming.
-TIP A: Check chicken tower every 30 minutes and if chicken is starting to brown too quickly, cover with aluminum foil and continue baking. Broil if needed.
-TiP B: Rotate baking dish/rack halfway though cooking time to assure all chicken is cooked evenly..
Once chicken thighs reach internal temperature of 165 F, remove from oven and let cool for about 10 minutes.
Prepare salad by chopping, rinse, and pat dry romaine lettuce and slice cucumbers
Assemble romaine lettuce, cucumbers, and baby tomatoes on serving dish.
Slice chicken shawarma tower by holding top of onion and slowly slice using a downward motion until chicken starts to ‘fall off’
Top salad with sliced chicken and drizzle with homemade cucumber yogurt dip ! Add feta cheese all over !
ENJOY !
