Chicken Shawarma

I will never do takeout again after this recipe.
Homemade Shawarma Chicken 🔥

Chicken Shawarma

Servings: 4-6

Ingredients

Chicken

* 5.6 lbs chicken thighs (4 packs), trimmed and cleaned

Marinade

* 4 tbsp paprika
* 2 tbsp smoked paprika
* 1 tbsp ground cumin
* 1 tbsp ground coriander
* 2 tsp turmeric
* 1 tbsp oregano
* 1 tsp cinnamon
* 1 tsp allspice
* 1 tbsp kosher salt
* 2–2½ tsp black pepper
* 6–8 garlic cloves, freshly minced
* Juice of 1 full lemon
* 2 cups plain whole milk yogurt
* 1/2 cup olive oil
* 2 tbsp ketchup
* 1/2 cup tomato sauce or marinara

Garlic Yogurt Sauce

* 2 cups whole milk plain yogurt
* 1 tbsp mayonnaise
* 1 tbsp garlic powder
* 1–2 garlic cloves, grated
* Juice of 1/2 lemon
* Small drizzle olive oil
* 3/4 tsp salt
* Black pepper to taste

Sumac Onions

* 1 large red onion, thinly sliced
* 1–2 tbsp sumac
* Juice of 1/2 lemon
* Fresh parsley, chopped

For Serving

* warm pita or lavash
* fresh cucumber
* fresh tomatoes
* fresh parsley

Instructions

1. Trim and clean the chicken thighs and add them to a large bowl.
2. Add all the marinade ingredients directly into the bowl with the chicken.
3. Mix everything together until every piece of chicken is fully coated.
4. Cover and set aside in the fridge for at least a few hours, but overnight is best for the deepest flavor.
5. Once the meat is ready, preheat your oven to 400°F.
6. Cut 2 large onions in half and place them flat side down on a baking sheet about 1 inch apart.
7. Insert a 12-inch skewer through the center of each onion half.
8. Start stacking the marinated chicken thighs onto the skewers, pressing them down tightly as you build upward.
9. Add an additional third skewer through the back for extra support using the tripod method.
10. Place into the oven and cook for 2–3 hours or until the internal temperature hits 160–165°F.
11. Once the meat is cooking, that’s the perfect time to prep your toppings and sauce.
12. For the garlic yogurt sauce, mix all the sauce ingredients together until smooth and creamy. Let sit in the fridge until ready to serve.
13. For the sumac onions, combine the sliced red onion, sumac, lemon juice, and fresh parsley in a bowl and toss together.
14. Start prepping your cucumbers, tomatoes, and extra parsley for serving.
15. Once the top of the shawarma starts browning too much, loosely place aluminum foil over the top like a heat tent to prevent burning while the inside continues cooking.
16. Let rest for a few minutes, then thinly slice the shawarma off the stack.

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