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Juicy, flavorful chicken shawarma marinated in a bold blend of Middle Eastern spices, yogurt, and lemon, then oven-baked or grilled to perfection. Perfect for sandwiches, platters, or meal prep!
Type of Cuisine:
Middle Eastern
Prep Time: 20 minutes - Marination Time: 4-12 hours.
Cook Time: 60- 75 minutes
How Many Servings?
6-8 people
Ingredients:
1X
2X
3X
Adjust Servings
For the Shawarma Marinade:
| 3 1/2 lbs bonless, skinless chicken thighs (preferred) | |
| 1/3 cup plain yogurt | |
| 3 tablespoons white vinegar or apple cider vinegar | |
| 1/2 cup olive oil | |
| 2 lemons juices | |
| 6 garlic cloves, minced | |
| 3 teaspoons ground cumin | |
| 3 teaspoons ground coriander | |
| 2 1/2 teaspoons smoked paprika | |
| 1 1/2 teaspoons ground turmeric | |
| 3/4 teaspoon ground cinnamon | |
| 1 1/2 teaspoons ground cardamom | |
| 1/4 teaspoons nutmeg | |
| 1 1/2 teaspoons cayenne pepper (optional, for heat) | |
| 2 1/2 teaspoons salt | |
| 1 teaspoons black pepper |
For Smoke Infusion:
| 1 small piece of charcoal | |
| 1 teaspoons vegetable oil | |
| Aluminum foil or a heatproof bowl |
For Serving:
| Warm pita bread or flatbreads | |
| Toum spread garlic sauce | |
| Sliced tomatoes | |
| Shredded lettuce | |
| Thinly sliced red onions | |
| Middle Eastern Pickles sliced lengthwise |
Preparation
1
Prepare and Clean the Chicken
Measure all the ingredients for the marinade. Trim excess fat from the chicken, leaving some for added flavor. Wash the chicken in a salt and vinegar solution, rinse thoroughly, and pat dry with paper towels.
Measure all the ingredients for the marinade. Trim excess fat from the chicken, leaving some for added flavor. Wash the chicken in a salt and vinegar solution, rinse thoroughly, and pat dry with paper towels.
2
Marinate the Chicken
In a large bowl, prepare the marinade by mixing yogurt, vinegar, olive oil, lemon juice, garlic, and all the spices until smooth. Add the chicken thighs, ensuring each piece is fully coated. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors fully develop.
In a large bowl, prepare the marinade by mixing yogurt, vinegar, olive oil, lemon juice, garlic, and all the spices until smooth. Add the chicken thighs, ensuring each piece is fully coated. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors fully develop.
3
Assemble the Chicken Tower
Preheat your oven to 400°F (200°C). Place your baking pan with the pole securely in the center. Carefully layer the marinated chicken thighs onto the pole, pressing them down firmly to create a compact stack. Rotate the chicken thighs in different directions as you layer them to ensure an even tower that cooks uniformly.
Preheat your oven to 400°F (200°C). Place your baking pan with the pole securely in the center. Carefully layer the marinated chicken thighs onto the pole, pressing them down firmly to create a compact stack. Rotate the chicken thighs in different directions as you layer them to ensure an even tower that cooks uniformly.
4
Bake the Chicken
Bake in the preheated oven for 60–90 minutes or until the chicken is fully cooked and slightly charred on the edges. Rotate the spit after the first 45 minutes and then every 15 minutes to ensure even cooking. In the last 15 minutes, use some of the juices from the bottom of the pan to brush over the chicken for extra flavor and moisture. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Bake in the preheated oven for 60–90 minutes or until the chicken is fully cooked and slightly charred on the edges. Rotate the spit after the first 45 minutes and then every 15 minutes to ensure even cooking. In the last 15 minutes, use some of the juices from the bottom of the pan to brush over the chicken for extra flavor and moisture. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
5
Add the Charcoal Smoke Infusion:
Once the chicken is cooked, heat a piece of charcoal over an open flame until red-hot, using tongs for safety. Place the hot charcoal in a small heatproof bowl or an aluminum foil cup, then drizzle 1 teaspoon of vegetable oil over it to create smoke. Position the bowl or foil cup in the pan next to or under the stacked chicken, and immediately cover the pan tightly with aluminum foil to trap the smoke. Let it sit for 5–10 minutes to infuse the smoky flavor.
Once the chicken is cooked, heat a piece of charcoal over an open flame until red-hot, using tongs for safety. Place the hot charcoal in a small heatproof bowl or an aluminum foil cup, then drizzle 1 teaspoon of vegetable oil over it to create smoke. Position the bowl or foil cup in the pan next to or under the stacked chicken, and immediately cover the pan tightly with aluminum foil to trap the smoke. Let it sit for 5–10 minutes to infuse the smoky flavor.
6
Slice and Serve:
Once the chicken is cooked, you can slice it directly off the pole for a fun and authentic experience, or remove it from the pole and slice it thinly on a cutting board using a sharp knife. Serve in warm pita bread or flatbreads with your favorite toppings and sauces, or create a shawarma platter to share. Either way, enjoy this flavorful, juicy chicken shawarma!
Once the chicken is cooked, you can slice it directly off the pole for a fun and authentic experience, or remove it from the pole and slice it thinly on a cutting board using a sharp knife. Serve in warm pita bread or flatbreads with your favorite toppings and sauces, or create a shawarma platter to share. Either way, enjoy this flavorful, juicy chicken shawarma!