Terrific Chicken Shawarma
Created by ForeverMama on July 25, 2024
- Servings: 4-6
- Prep Time: 7h
- Cook Time: 1h
- Recipe #43257
Ingredients
- 1 onion, quartered, small/medium sized
- 5 -6 garlic cloves
- 1/2 red bell pepper
- 1 tablespoon mayonnaise
- 1 tablespoon tomato paste
- 1/2 cup plain yogurt
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 1/4 cup orange juice freshly squeezed
- 2 lemons juiced (about 6 tablespoons)
- 1 tablespoon white vinegar
- 1/3 cup olive oil
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional or add to your liking)
- 2 teaspoons salt or to taste
- 2 bay leaves.
- 2 pounds boneless chicken thighs (skin on if possible)
- Quick Shawarma White Sauce
- 1/3 cup mayonnaise
- 1/3 cup plain full fat yogurt
- 1 large garlic clove, minced
- Kosher or sea salt, to taste
- Ground black pepper, to taste
How to Make
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Step 1: In the food processor add onion, garlic and red bell pepper. Pulse twice.
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Step 2: Add mayonnaise, tomato paste lemon zest, orange zest and yogurt then pulse until combined.
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Step 3: In a deep bowl, pour lemon juice, orange juice, vinegar, olive oil and all the spices crumble bay leaves on top and mix.
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Step 4: Add the ingredients in the food processor and mix well.
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Step 5: Add thighs and toss to coat well.
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Step 6: Refrigerate for at least 6 hours or better overnight.
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Step 7: Preheat oven to 430F.
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Step 8: Divide chicken into two equal piles.
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Step 9: Fold one piece of chicken in half and thread it into two metal skewers. Repeat with the remaining chicken until you are done with one pile. Note1
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Step 10: Repeat with the second pile of chicken.
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Step 11: Choose a pan or a baking sheet that is smaller than the skewers but can contain the drippings from the chicken while being cooked. Line with tin foil.
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Step 12: Arrange the metal skewers over the pan as shown above.
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Step 13: Place chicken skin over the skewers to cover chicken.
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Step 14: Bake in the oven for about 40 minutes.
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Step 15: Remove skin and brown the chicken for about 10 minutes each side.
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Step 16: Remove pan from oven, cover with foil, make a vent and let it set for 5-10 minutes.
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Step 17: Remove skewers and cut chicken into thin slices. Note2
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Step 18: In a small bowl. mix the sauce ingredients well
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Step 19: Serve with rice or as a wrap with white sauce, cucumber slices, thinly sliced ice berg lettuce, pickles, onion rings, hummus and much more.
Nutritional Facts
- Serving Size: 1 (485.4 g)
- Calories 804.1
- Total Fat - 60.8 g
- Saturated Fat - 13.5 g
- Cholesterol - 229.6 mg
- Sodium - 1545.3 mg
- Total Carbohydrate - 25.3 g
- Dietary Fiber - 5.1 g
- Sugars - 8.1 g
- Protein - 42.9 g
- Calcium - 127.8 mg
- Iron - 3.3 mg
- Vitamin C - 90.7 mg
- Thiamin - 0.3 mg