Middle Eastern flavor, straight off the spit. Juicy Chicken Shawarma kicks off Episode 1 of No Passport Needed where we make global street food accessible at home from @theboldappetite.
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp onion powder
– 1 tsp cayenne pepper
– 1 tsp Spanish paprika
– 1 tsp sweet paprika
– 1 tsp turmeric
– ½ tsp dried oregano
– ½ tsp allspice
– ¼ tsp ground cardamom
– 3½ lbs boneless, skinless chicken thighs
– 1 tsp tomato paste
– 5 garlic cloves, grated
– 1 lemon, juiced
– ¼ cup olive oil
– Kosher salt
– 1 Roma tomato
– 1 white onion, roughly chopped
1. Combine the spices in a small bowl
2. Place the chicken thighs in a large bowl, and add the tomato paste, grated garlic, lemon juice, olive oil, spice mixture, and a heavy pinch of kosher salt (approx. ½ tsp).
3. Mix thoroughly and marinate in the fridge—preferably overnight, or at least 1 hour.
4. Preheat the oven to 400°F/200°C.
5. Layer the chicken on the at-home vertical spit, rotating each thigh to ensure an even stack.
6. Place the tomato on top and scatter the roughly chopped onions at the bottom. Depending on the thickness of the thighs, roasting can take anywhere from 1 hour to 1 hour and 20 minutes. Every 20 minutes, baste the chicken with the rendered juices. Roast until fully cooked through (165°F).
7. Once done, remove from the oven, and shave the chicken off the spit.
8. Serve in a pita or laffa with your choice of suggested toppings below.
(While an at-home spit is recommended, the chicken can also be grilled (8-12 minutes) or roasted on a sheet pan (18-20 minutes).)
#chicken #shawarma #sandwich