Chicken Shawarma
Description
An innovative and easy homemade chicken shawarma recipe featuring thinly sliced boneless chicken marinated in yogurt, spices, and lemon juice, stacked vertically on a skewered potato and baked in the oven to juicy perfection. Served with pita bread, sauces, and fries.
Ingredients
Instructions
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Cut the boneless chicken into very thin, even slices using a sharp knife.
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Prepare a marinade by mixing yogurt, vinegar, lemon juice, garlic-ginger paste, oil, and all spices together.
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Marinate the chicken slices in this mixture for 2 to 4 hours.
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Take a large potato, flatten the bottom so it stands steady, and cover it with foil.
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Fix wooden skewers into the potato and stack the marinated chicken slices vertically onto the skewers like a rotating shawarma spit.
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Place the setup on a baking tray to catch the juices and bake in a preheated oven at moderate-to-high heat for about 40 minutes until fully cooked and tender.
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Let the chicken rest for 5 to 10 minutes, then slice off thin strips of meat.
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Serve warm with pita bread, garlic sauce, pickles, and french fries.
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