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 cardamom.
2 tsp 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.
Spiced, juicy, thinly sliced crispy meat served alongside flatbreads, salads, and sauces.
chicken shawarma.
Execution:
marinade.
Season the chicken generously with salt, combine all the marinade ingredients in a mixing bowl, add the chicken and marinade for 1-8 hours.
2. cook.
grill:
Skewer the chicken thighs and stack them evenly.
Place the skewered meat onto a hot grill (charcoal or gas works).
Cook and continue to turn until you achieve an even color and char, or until the internal temperature reaches 165°F.’
oven:
Preheat your oven to 475°F.
Place the chicken on a wire rack set on top of a baking tray, leaving around 2 inches of space between each thigh.
Bake until the chicken is evenly browned and fully cooked through, or until it reaches an internal temperature of 165°F.
3. serve:
Using a knife, slice the meat vertically off the skewers, or if you used an oven you may cut the chicken intro strips before serving.
Serve alongside tabbouleh, shirazi, rice/rice pilaf, french fries, lavash, tahini, pita bread, toum, pickled or grilled vegetables or anything else you would like.