Directions
- 1Preheat the oven to 430F/220C.
- 2Put the chicken thighs in a bowl and add all the seasonings.
- 3Mix it all well together.
- 4In a 10-inch Brazilian Spit Stand, begin stacking with one piece of onion.
- 5Follow with 4–5 chicken thighs.
- 6Add the second onion slice.
- 7Continue layering the chicken.
- 8Finish with the last piece of onion on top.
- 9Drizzle on top with a little more olive oil and sprinkle with Maldon salt.
- 10Bake at 430F (220C) for 50 minutes, brushing the chicken occasionally with the oil collected at the bottom.
- 11Transfer the oven to convection broil at 450F and broil the shawarma for 5–7 minutes, until it develops a beautiful golden-brown color.
- 12Once done, slice the chicken shawarma and serve in a pita bread with tahini, amba, and fresh herbs.
Ingredients
- 3 pounds chicken thighs
- 1 large onion, sliced to 3 thick pieces
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1.5 heaping Tablespoon shawarma spice
- 0.5 heaping teaspoon curry powder
- 1 heaping teaspoon sumac
- 1 teaspoon ground cardamom
- 0.25 cup olive oil
- Drizzle olive oil
- 0.25 teaspoon Maldon salt
- tahini
- amba
- fresh herbs
- 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!
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