chicken shawarma.

Ingredients:

  • 3lb boneless skinless chicken thighs, or lamb, goat, beef, etc.

  • 2 tbsp tomato paste.

  • 1 tbsp smoked paprika.

  • 1 tsp turmeric.

  • 1 tbsp cumin.

  • 1/2 tbsp coriander powder.

  • 1/2 tsp ground cardamom.

  • 1 tsp ground cinnamon.

  • 1/4 tsp ground clove.

  • 1 tsp ground allspice.

  • 1/4 cup olive oil.

  • 1/2 lemon, juiced and zested.

  • kosher salt.

Equipment:

  • gas/charcoal grill/oven.

  • mixing bowl.

  • baking tray lined with a wired rack.

  • skewers.

Yield:

  • about 2-3 lbs of chicken.

Execution:

  1. marinade.

  • Season the chicken generously with salt, combine all the marinade ingredients and marinate for 8-24 hours.

2. cook.

grill:

  • Skewer the chicken thighs and stack them evenly.

  • Place the skewered meat onto a hot grill.

  • Cook until you achieve an even color and char.

oven:

  • Preheat a convection oven to 475°F.

  • Skewer the chicken thighs and stack them evenly, place on a baking tray lined with a wire rack.

  • Bake until the chicken is browned and crisp on all side, you may have to flip the meat occasionally.

  • You don’t have to put it on a spit you could just lay the meat on a baking tray or sear in a pan or grill.

3. serve:

  • Using a knife, slice the meat vertically off the skewers, or don’t and just cut normally.

  • Serve alongside tabbouleh, shirazi, rice/rice pilaf, french fries, lavash, tahini, pita bread, toum, pickled or grilled vegetables or anything else you would like.