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Oven Chicken Shawarma Spit Recipe

Print Recipe
Course: dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories:
Ingredients Method

Ingredients
  

  • 1 Tbsp minced garlic
  • 1 diced large onion
  • 2 lb boneless chicken thigh
  • 1/3 c olive oil
  • 1/3 c lemon juice
  • 1/2 tsp Shawarma spice mix seasoning
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp turmeric
  • 1/4 tsp cinnamon
  • 1/2 tsp coriander
  • 1/4 tsp cardamom

Method
 

  1. Preheat oven to 400 degrees F.
  2. Utilize boneless chicken thigh cut in long elongated rectangles.
  3. Place chicken thigh into a large bowl. Add oil, garlic, lemon juice, and all of the spices and salt.
  4. Mix the chicken mixture well by hand until all spices are well incorporated. Refrigerate the marinated chicken for at least one hour, best if done over night.
  5. Chop one onion in half. Lay both halves flat side down into a large casserole dish.
  6. Place two bamboo skewers into each onion, such that they are on two opposite sides of the onion.
  7. Place the onions next to each other, and begin skewering the chicken thigh onto the bamboo sticks, so that each corner of the chicken goes on to one bamboo stick. Slide them down all the way to the bottom of the skewers so they are stacked on top of the onion.
  8. Lay the stack of skewered chicken on to its side in the casserole dish.
  9. Pour remaining marinade into the pan with the chicken. Cover with aluminum foil.
  10. Bake for 1 hour on 400 degrees F. In the last 5 minutes, remove the aluminum foil and broil if necessary while flipping the stack of chicken thighs so that it gets a golden crispy exterior.
  11. Stand your chicken back up and using a sharp knife shave the chicken off of the skewers similar to how you would cut a chicken shawarma spit.
  12. Assemble your sandwich by cutting a large pita bread in half around the perimeter so you have two equal sized flat circles.
  13. Place your desired sauce on top and then some of the chicken in the center of one of the slices of bread, in a long line to span the width of the bread. Add any of your preferred condiments, traditionally it is filled with garlic sauce, sliced pickles, or sometimes can be filled with tahini sauce instead if you don’t prefer garlic.
  14. Roll this bread filled with chicken, it may tear but continue to gently roll it. Place this rolled bread on top of the second slice of pita, roll delicately from one side to the next until you have completely rolled the pita into a classic shawarma shape.
  15. Place into a pan with hot oil for 2-5 minutes to grill the exterior of the bread. Noshejaan!