Chicken Shawarma

Prep Time 30 mins

Cook Time 40 mins

Total Time 1 hr 10 mins

Category: Continental & Fusion

Difficulty: Beginner

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

1 kg boneless chicken, cut into very thin slices
Yogurt
Vinegar
Lemon juice
Garlic and ginger paste
Shawarma spices (salt, red chilli, black pepper, cumin, etc.)
Oil (for marinade)
Large potatoes and wooden skewers (for the vertical stack setup)
Pita bread / tortilla wraps, garlic sauce, pickles, fries, and olives for serving

Instructions

1
Cut the boneless chicken into very thin, even slices using a sharp knife.
2
Prepare a marinade by mixing yogurt, vinegar, lemon juice, garlic-ginger paste, oil, and all spices together.
3
Marinate the chicken slices in this mixture for 2 to 4 hours.
4
Take a large potato, flatten the bottom so it stands steady, and cover it with foil.
5
Fix wooden skewers into the potato and stack the marinated chicken slices vertically onto the skewers like a rotating shawarma spit.
6
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.
7
Let the chicken rest for 5 to 10 minutes, then slice off thin strips of meat.
8
Serve warm with pita bread, garlic sauce, pickles, and french fries.

Keywords: chicken shawarma recipe, homemade chicken shawarma, oven baked shawarma, vertical chicken skewer shawarma, easy shawarma platter, cooked by sabeen