{"id":406,"date":"2025-01-02T23:34:01","date_gmt":"2025-01-02T23:34:01","guid":{"rendered":"http:\/\/18.234.64.53\/?page_id=406"},"modified":"2025-01-02T23:34:01","modified_gmt":"2025-01-02T23:34:01","slug":"chicken-shawarma","status":"publish","type":"page","link":"https:\/\/www.chitty.io\/index.php\/chicken-shawarma\/","title":{"rendered":"Chicken Shawarma"},"content":{"rendered":"
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\n \n<\/div>\n<\/g><\/svg><\/span> Print<\/a>\n\n
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Chicken Shawarma<\/h2>\n\n
<\/div>\n
Oven Roasted and on a BBQ<\/span><\/div>\n
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Course <\/span>Main Course<\/span><\/div>
Cuisine <\/span>Mediterranean<\/span><\/div>
Keyword <\/span>chicken, Shawarma<\/span><\/div><\/div>\n
<\/div>\n
Prep Time <\/span>6 hours<\/span><\/span> hours<\/span><\/span><\/div>
Cook Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Total Time <\/span>6 hours<\/span><\/span> hours<\/span> 45 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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Servings <\/span>4<\/span> people<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>
  • 1 Rimmed Baking Sheet — oven roasted<\/span><\/div><\/li>
  • 1 Grill — used a Green Egg<\/span><\/div><\/li>
  • 1 Trompo — can build a plate with a spike for meat<\/span><\/div><\/li>
  • 1 Large Ziploc Bag<\/div><\/li>
  • 1 Remote Temperature Probe — used a MEATER 2. Older probes may not be able to handle the heat.<\/span><\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 5<\/span> Lemons<\/span> — 3 juices, 2 quartered<\/span><\/li>
    • 4<\/span> tbsp<\/span> Olive Oil<\/span><\/li>
    • 14<\/span> cloves<\/span> Garlic<\/span> — 8 garlic cloves smashed, 6 whole peeled<\/span><\/li>
    • 2<\/span> tsp<\/span> Black Pepper<\/span> — fresh ground<\/span><\/li>
    • 1<\/span> tsp<\/span> Kosher Salt<\/span><\/li>
    • 1<\/span> tbsp<\/span> Ground Cumin<\/span><\/li>
    • 1<\/span> tbsp<\/span> Ground Coriander<\/span><\/li>
    • 1<\/span> tbsp<\/span> Smoked Paprika<\/span><\/li>
    • 1<\/span> tsp<\/span> Turmeric<\/span><\/li>
    • 1<\/span> tbsp<\/span> Sumac<\/span><\/li>
    • 1<\/span> pinch<\/span> Cinnamon<\/span> — ground<\/span><\/li>
    • 1<\/span> tsp<\/span> Red Pepper Flakes<\/span> — to taste<\/span><\/li>
    • 2<\/span> lbs<\/span> Chicken Thighs<\/span> — extra fat trimmed. Sliced in half, lightly pounded flat<\/span><\/li>
    • 2<\/span> tbsp<\/span> Fresh Parsley<\/span> — chopped<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>

      Shawarma Marinade<\/h4>
      • Trim chicken thighs of extra fat and cut in half. Place in a large ziploc plastic bag and gently pound to thin some.<\/span><\/div><\/li>
      • Combine lemon juice, 3 tbsp olive oil, smashed garlic cloves, salt, pepper, cumin, coriander, smoked paprika, turmeric, cinnamon, and red pepper flakes in a large ziploc freezer bag.<\/span><\/div><\/li>
      • Massage chicken well to coat. Store in refrigerator for at least 3 hours and no more than 12 hours.<\/span><\/div><\/li><\/ul><\/div>

        Oven Roasted Shawarma<\/h4>
        • When ready to cook, place oven rack in the middle and preheat over to 425F.<\/span><\/div><\/li>
        • Use remaining tablespoon of olive oil to grease a rimmed baking sheet. Add onion and garlic to chicken marinade and massage thoroughly to combine.<\/span><\/div><\/li>
        • Remove the chicken thighs, onions, and garlic from the marinade and arrange on the rimmed baking sheet, spread evenly across the entire pan.<\/span><\/div><\/li>
        • Place baking sheet in the oven and roast until browned and crisp at the edges. Approximately 35 to 40 minutes. Temperature should be 165F.<\/span><\/div><\/li>
        • Remove from oven and allow to rest for 2 minutes.<\/span><\/div><\/li><\/ul><\/div>

          Grill Cooked Shawarma<\/h4>
          • Setup the grill for 225F. I used an ambient thermometer however you use your hand 3 inches above the grill. Low temperature you will feel the heat 8 to 10 seconds, medium heat 3-5 seconds, high heat 1-2 seconds. Anything less than a second and you are above 600F<\/span><\/div><\/li>
          • Slice and peel in half a red onion. Place one half of the onion in the skewer of the trompo (spiked meat holder) with the flat side on the top. <\/span><\/div><\/li>
          • Medium slice another red onion. Place layers of chicken thigh and a slice of onion. When finished with the chicken, place the remaining half of the onion flat side down at the top.<\/span><\/div><\/li>
          • Pour marinade over the top of the skewer of chicken thighs and onions.<\/span><\/div><\/li>
          • Cook until the chicken reaches approximately 130F. Should take about 45 minutes to an hour.<\/span><\/div><\/li>
          • Adjust temperature to 425F to 450F. If you are using a smoker, remove plate setter and go direct heat. Cook until the thermometer reads 167F<\/span><\/div>
            \"\"<\/div> <\/li>
          • Pull off the grill and let rest 10 minutes. <\/span><\/div><\/li>
          • Carve lengthwise and serve.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n

            Notes<\/h3>
            The oven roasted recipe was an Elizabeth original and honestly just as good as the grilled recipe.\u00a0 After testing a few chicken recipes, I have had better results smoking the chicken at a low temperature until the chicken reaches around 130F.\u00a0 Then crank the heat up and get a beautiful char on the chicken.<\/span>
            <\/div>\nFor something that is straightforward to cook, I am surprised how hard it can be to find great chicken shawarma at a restaurant.\u00a0 There was a great place in Cupertino, CA called Falafel Stop that had a separate section for shawarma and falafel.\u00a0 One of the better chicken shawarma’s I have had in the bay area.\u00a0 New York City or Tel Aviv, there is some legitimate awesome shawarma.\u00a0 In Seattle, we have not tried any shawarma and would welcome any recommendations.\u00a0\u00a0<\/span>
            <\/div>\nRecommend the Thick Pita Bread recipe, Hummus in Less Than a Day, No Mayo Coleslaw, Toum, and the Chicken Shawarma for the perfect experience.\u00a0\u00a0<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"class_list":["post-406","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.chitty.io\/index.php\/wp-json\/wp\/v2\/pages\/406","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chitty.io\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.chitty.io\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.chitty.io\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chitty.io\/index.php\/wp-json\/wp\/v2\/comments?post=406"}],"version-history":[{"count":1,"href":"https:\/\/www.chitty.io\/index.php\/wp-json\/wp\/v2\/pages\/406\/revisions"}],"predecessor-version":[{"id":407,"href":"https:\/\/www.chitty.io\/index.php\/wp-json\/wp\/v2\/pages\/406\/revisions\/407"}],"wp:attachment":[{"href":"https:\/\/www.chitty.io\/index.php\/wp-json\/wp\/v2\/media?parent=406"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}