About the Recipe
Shawarma, what a gift. If you ask Mostafa what he is eating almost everyday he returns to Egypt, it's shawarma. A perfectly spiced, flavorful shawarma...is there anything better? This is my take on one that you can make a home, it's not quite the same without the live fire but I assure you, Mostafa approves of this recipe.
Ingredients
3.75lbs chicken thighs, boneless, skinless
14 garlic cloves, minced or puréed
⅔C olive oil
2Tbsp cumin, ground
2Tbsp smoked paprika
1Tsp cinnamon
2Tsp turmeric
2Tsp black pepper, freshly ground
1Tsp crushed red pepper flakes
2Tsp baharat (sub garam masala if unable to find)
1Tsp coriander, ground
½Tsp allspice
1Tbsp salt
¾C lemon juice
1/2 large onion
Preparation
1:Preheat oven to 400 degrees Fahrenheit (375 convection)
2: Combine spices, lemon juice, and olive in a bowl. Add in chicken and marinate for minimum 30 minutes, up to 4 hours.
3: Stack the chicken thighs one by one until you’ve completed. Top chicken off with the onion.
4: Place shawarma on a baking sheet and bake until the internal temperature is 165 degrees, about an hour and a half to two hours, depending on your oven.
5: Shave the chicken when you are ready to serve.