Chicken Shawarma
Ingredients
- 3-4 lbs chicken (I like boneless, skinless thighs)
Marinade
- ½ cup olive oil
- Juice of 2 lemons
- 4 cloves garlic minced or micro-planed
- 2 Tbsp smoked paprika
- 2 Tbsp Cavenders Greek Seasoning
- 1 Tbsp ground Coriander
- 1 Tbsp ground Cumin
- 2 tsp ground Cardamon
- 2 tsp turmeric
- 2 tsp ginger
- 2 tsp sugar
- 1 tsp ground cloves or nutmeg
- A few shakes of hot sauce or red pepper flakes
Garlic Mayonnaise
- 1 cup mayo
- 2 cloves garlic minced or micro-planed
- Juice of one lemon
- 1 Tbsp fresh chopped parsley
- Salt and Pepper or Greek Seasoning to taste
To Serve
- Pita or lavash breads
- Diced tomatoes
- Diced cucumbers
- Lettuce leaves
- Red Onion sliced (or pickled red onions)
Instructions
- Open up your packages of chicken thighs and wash them off. Don’t bother to trim the fat off, you’ll need it on the rotisserie.
- Mix up your marinade, and stir the chicken through it, either with your gloved hands or in a zip-loc bag.
- Allow the chicken to marinade for at least 4 hours but preferably overnight.
- While the chicken is marinading, mix up your garlic mayo so these flavors also have plenty of time to blend.
- When the chicken is ready, it’s time to put the chicken on the rotisserie.
- First put a lemon on the rod to keep the chicken off of the rotisserie fingers – this makes it easier to cut the chicken off the rotisserie while it is still cooking.
- Stack the chicken thighs on the rod – it’s okay to have some bits hanging off, these will become tasty burnt ends while cooking.
- Top the rotisserie off with another lemon and put the second basket on top.
- Set your rotisserie up and begin grilling. Place an aluminum pan underneath to catch the drippings.
- Cook for 20-30 minutes on high, then check that the chicken is starting to brown and reduce heat to medium or medium high.
- Using a brush, you can baste the chicken with the juices in the pan.
- As the edges get darker, you can shave those off with a knife and let the pieces fall into the pan. You can leave them in the pan to stay warm until you have enough to make the wraps.
- When you have enough chicken to serve, build your Shawarma with the lavash or pita bread. Spread a little garlic mayo on the bread, then add some chicken pieces, lettuce, tomato, onions, pickles, and some more garlic mayo. Wrap them up and serve with a Greek salad, rice pilaf and/or french fries.
Notes
Chicken Shawarma cooking on the spit.