Chicken Shawarma

Ingredients

• •600 g Chicken thighs
• •2 tsp Cumin
• •1 lb Chicken breast
• •1 teaspoon Salt
• •2 tsp Paprika
• •0.5 teaspoon Black pepper
• •0.5 tsp Pepper
• •120 ml Yogurt
• •2 tbsp Olive oil
• •4 cloves Garlic
• •1 medium Onion
• •1 cup Chicken broth
• •2 tablespoons Butter

Instructions

1. 1

   Slice chicken thighs thinly against the grain. Marinate in yogurt, cumin, coriander, turmeric, and lemon.

   💡 Thinly sliced chicken absorbs marinade better and cooks faster with more surface area for browning.

2. 2

   Let marinate for at least 2 hours, preferably overnight in the refrigerator.

   💡 Stack meat in tight cylinder for even cooking and crispy edges.

3. 3

   Preheat oven to 425°F (220°C). Thread chicken onto vertical skewers or spread on a baking sheet.

   💡 Stack meat in tight cylinder for even cooking and crispy edges.

4. 4

   Roast for 20-25 minutes until charred and cooked through, stirring halfway.

   💡 Stack meat in tight cylinder for even cooking and crispy edges.

5. 5

   While chicken roasts, prepare tahini sauce: mix tahini, lemon, garlic, and water to thin.

   💡 Stack meat in tight cylinder for even cooking and crispy edges.

6. 6

   Serve shawarma in pita with tomatoes, pickles, onions, and plenty of tahini sauce.

   💡 Stack meat in tight cylinder for even cooking and crispy edges.