4Put the chicken thighs in a bowl and add all the seasonings.
5Put the chicken thighs in a bowl and add all the seasonings.
6Put the chicken thighs in a bowl and add all the seasonings.
7Mix it all well together.
8Mix it all well together.
9Mix it all well together.
10In a 10-inch Brazilian Spit Stand, begin stacking with one piece of onion.
11In a 10-inch Brazilian Spit Stand, begin stacking with one piece of onion.
12In a 10-inch Brazilian Spit Stand, begin stacking with one piece of onion.
13Follow with 4–5 chicken thighs.
14Follow with 4–5 chicken thighs.
15Follow with 4–5 chicken thighs.
16Add the second onion slice.
17Add the second onion slice.
18Add the second onion slice.
19Continue layering the chicken.
20Continue layering the chicken.
21Continue layering the chicken.
22Finish with the last piece of onion on top.
23Finish with the last piece of onion on top.
24Finish with the last piece of onion on top.
25Drizzle on top with a little more olive oil and sprinkle with Maldon salt.
26Drizzle on top with a little more olive oil and sprinkle with Maldon salt.
27Drizzle on top with a little more olive oil and sprinkle with Maldon salt.
28Bake at 430F (220C) for 50 minutes, brushing the chicken occasionally with the oil collected at the bottom.
29Bake at 430F (220C) for 50 minutes, brushing the chicken occasionally with the oil collected at the bottom.
30Bake at 430F (220C) for 50 minutes, brushing the chicken occasionally with the oil collected at the bottom.
31Transfer the oven to convection broil at 450F and broil the shawarma for 5–7 minutes, until it develops a beautiful golden-brown color.
32Transfer the oven to convection broil at 450F and broil the shawarma for 5–7 minutes, until it develops a beautiful golden-brown color.
33Transfer the oven to convection broil at 450F and broil the shawarma for 5–7 minutes, until it develops a beautiful golden-brown color.
34Once done, slice the chicken shawarma and serve in a pita bread with tahini, amba, and fresh herbs.
35Once done, slice the chicken shawarma and serve in a pita bread with tahini, amba, and fresh herbs.
36Once done, slice the chicken shawarma and serve in a pita bread with tahini, amba, and fresh herbs.
Ingredients
3 pounds chicken thighs
3 pounds chicken thighs
3 pounds chicken thighs
1 large onion, sliced to 3 thick pieces
1 large onion, sliced to 3 thick pieces
1 large onion, sliced to 3 thick pieces
1.5 teaspoons salt
1.5 teaspoons salt
1.5 teaspoons salt
0.5 teaspoon black pepper
0.5 teaspoon black pepper
0.5 teaspoon black pepper
1.5 heaping Tablespoon shawarma spice
1.5 heaping Tablespoon shawarma spice
1.5 heaping Tablespoon shawarma spice
0.5 heaping teaspoon curry powder
0.5 heaping teaspoon curry powder
0.5 heaping teaspoon curry powder
1 heaping teaspoon sumac
1 heaping teaspoon sumac
1 heaping teaspoon sumac
1 teaspoon ground cardamom
1 teaspoon ground cardamom
1 teaspoon ground cardamom
0.25 cup olive oil
0.25 cup olive oil
0.25 cup olive oil
Drizzle olive oil
Drizzle olive oil
Drizzle olive oil
0.25 teaspoon Maldon salt
0.25 teaspoon Maldon salt
0.25 teaspoon Maldon salt
tahini
tahini
tahini
amba
amba
amba
fresh herbs
fresh herbs
fresh herbs
pita bread
pita bread
pita bread
Equipment
oven10-inch Brazilian Spit Standbowl
Tips
After the shawarma is ready and you've sliced the first layer from all around, place it back in the oven to crisp it up again. Just make sure to brush it with the flavorful oil from the bottom for extra deliciousness!