CHICKEN SHAWARMA

Updated at: Wed, 12 Jun 2024 06:35:56 GMT

Step 1

Start with 2.5 lbs of boneless chicken thighs. Trim off any excess fat to the extent you’d like. Add it to a bowl.

Step 2

Season the chicken well. Add 2-3 tablespoons olive oil, 3-4 pinches of salt, fresh cracked pepper, 2 tbsp of plain yogurt, the juice of 1/2 large lemon. Then add 1 tbsp thyme, 1.5 tbsp garlic powder, 1 tbsp smoked paprika, 1/2 tbsp Aleppo pepper, 1/2 tsp cayenne pepper, 1/2 tsp turmeric, 1/2 tsp cumin, 1/4 tsp cardamom, 1/2 tsp cinnamon, 1/8 tsp nutmeg. These seasonings are ideal, but if you don’t have cardamom or nutmeg, its all good! Feel free to adjust to your liking.

Step 3

Mix it super well, then thinly slice 1/2 large red onion and mix it in with the chicken. You ideally let this marinate for 2-6 hours, but even better overnight, but if you want to make it right away, you can.

Step 4

When you’re ready to make it, remove the chicken from the fridge and let it come up to room temp (about 30 mins). Preheat your oven to 425F then pack the marinated chicken tightly into a bread loaf pan (about 8.5x4.5x2.5). Pop it into the oven for 45-55 mins at 425F.

Step 5

Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices (save the juice to use as broth or to pour over the chicken).

Step 6

Flip the loaf pan onto a cutting board to remove the chicken and cut it into thin slices or strips.

Step 7

Serve it up however way you want - as is, on top of a salad, on a power bowl, whatever! This stays well in the fridge in an airtight lid for 4-5 days.

Step 8

Preheat oven at 200C then add the chicken tower. Cook at 200C for the first hour or so and then to reduce the temperature to around 170C. Cook until the core temperature approaches 70C (see earlier posts on cooking temperature for chicken). Hold for at least 10 mins

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