Homemade Chicken Shawarma
, about 1 h 45 min + 2–6 h marinating
Spiced, yogurt-marinated chicken thighs packed into a loaf pan and baked, then sliced like carved shawarma.
| prepLet chicken come up to room temp (about 30 min) | ||||||
| prepPreheat oven to 425°F / 220°C | ||||||
| 1.1 kg boneless chicken thighs, trimmed | Season chicken with oil, salt, pepper | Mix in yogurt & lemon juice | Add herbs & spices, mix well | Mix in onion, marinate 2-6 hrs | Pack in loaf pan, bake 425°F / 220°C, 45-55 min | Pour off juices, unmould, slice thin |
| 2-3 tbsp olive oil | ||||||
| 3-4 pinches salt | ||||||
| fresh cracked pepper | ||||||
| 2 tbsp plain yogurt | ||||||
| juice of 1/2 large lemon | ||||||
| 1 tbsp thyme | ||||||
| 1.5 tbsp garlic powder | ||||||
| 1 tbsp smoked paprika | ||||||
| 1/2 tbsp Aleppo pepper | ||||||
| 1/2 tsp cayenne pepper | ||||||
| 1/2 tsp turmeric | ||||||
| 1/2 tsp cumin | ||||||
| 1/4 tsp cardamom (optional) | ||||||
| 1/2 tsp cinnamon | ||||||
| 1/8 tsp nutmeg (optional) | ||||||
| 1/2 large red onion, thinly sliced | ||||||
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