Shawarma is an Arab meat preparation where meat is cooked on a spit. I clearly don’t have a spit in my apartment, but that doesn’t mean I can’t make homemade shawarma that’s just as delicious! And you’d be surprised how easy it is.
The hardest part about this recipe is having to remember to marinade it overnight. You don’t really have to marinade it overnight but it is so much better when it is.
Homemade Chicken Shawarma
- 12 chicken thighs – boneless skinless
- 3/4 cup olive oil
- 1 tbsp garam masala
- 1 tbsp chicken soup powder (I use this one)
- 2 tbsp curry powder
- Mix olive oil and spices in a bowl.
- Place chicken in a baking dish and pour the marinade over the chicken. Make sure you coat it well, use a brush to get it all evenly coated.
- Cover the baking dish and place in fridge over night.
- When ready to cook, preheat oven to 400F and bake the chicken uncovered for 45 minutes.
- Let cool for about 15 minutes. Scoop a few spoon fulls of the marinade mixture into a frying pan and heat on medium.
- Slice the chicken into strips and fry for about 10 minutes, just to get the ends a little crispy.
- Serve in a pita with your favorite toppings: hummus, baba ganoush, matbucha, tahini and don’t forget the harissa to make it a little spicy!