At-Home Stacked Chicken Shawarma
by Christina Valagao
All it takes is a bit of time, an onion, and some skewers to achieve a delicious chicken shawarma at home! This meal is one of Christina’s favourites for serving friends family-style. With a variety of toppings, this recipe is easily customizable and truly delicious. You can use all chicken thighs, all chicken breasts, or a mix. Just ensure that the chicken pieces are of the same thickness for even cooking.
Chicken Shawarma Marinade Ingredients:
- Juice of 2 lemons, zest of 1
- 5 large garlic cloves, minced
- ½ tsp turmeric
- 1/8 tsp cardamom
- 1 tsp cumin seed
- ½ tsp coriander seed
- ½ tsp whole black peppercorns
- 1 ½ tsp hot paprika
- 1 tsp coarse sea salt
- 1/2 cup olive oil, as needed
- 2 boneless skinless chicken breasts
- 4 boneless chicken thighs
- 1 large white onion
- Equipment Needed: Long wooden skewers
Garlic Yogurt Drizzle Ingredients:
- 1/2 cup Greek yogurt
- 1 tbsp mayo
- 1 tsp Dijon mustard
- 1 large garlic clove, minced
- ½ lemon, juiced
- 1 tsp hot paprika
- 1 tsp onion powder
- Salt and pepper to taste
Method:
Chicken Shawarma Method
1. Pound the chicken in between two pieces of parchment paper or in a sealable plastic bag until all pieces are of even thickness and uniform in size. If using chicken breasts, cut them in half lengthwise before pounding. Set aside.
2. Combine all spices in a mortar and pestle and pound until fragrant and the whole seeds begin to turn to a powder. Once the spice blend is nicely combined, move to a bowl and add lemon juice, lemon zest, olive oil, and chicken. Marinate overnight in an airtight container or up to 48 hours.
3. Once chicken is marinated, preheat oven to 350F. Soak the wooden skewers in water to prevent scorching in the oven. Cut the top quarter of the onion off, ensuring that it is perfectly even on the bottom, as the onion will act as the base of the stack. Place the flat side of the onion down on a rimmed baking tray and insert soaked skewers so the onion acts as the base of your shawarma. Layer your chicken clockwise on the skewers so that each piece drapes evenly over the onion and the juices will run down as it cooks.
4. Continue layering until you use all your chicken. If you find the pieces are too large, you can either cut them in half or add additional skewers for support.
5. Bake in preheated oven for 45-60 minutes, or until cooked through and the top is charred and crispy. Once cooked through, remove from oven, and let rest for about 10 minutes. Slice the meat from the top of the stack down. Cut the charred onion and toss in with the sliced chicken. Serve with fresh pita, garlic yogurt sauce, and your favourite toppings – I suggest shaved red cabbage, shaved romaine lettuce, thinly sliced red onion, fried halloumi, hummus, diced tomato, lemon wedges, avocado slices, and garlic sauce.
Garlic Yogurt Method
1. Combine all ingredients in a bowl and whisk until smooth. Refrigerate until serving.
- Serves 4-6
1. Pound the chicken in between two pieces of parchment paper or in a sealable plastic bag until all pieces are of even thickness and uniform in size. If using chicken breasts, cut them in half lengthwise before pounding. Set aside.
2. Combine all spices in a mortar and pestle and pound until fragrant and the whole seeds begin to turn to a powder. Once the spice blend is nicely combined, move to a bowl and add lemon juice, lemon zest, olive oil, and chicken. Marinate overnight in an airtight container or up to 48 hours.
3. Once chicken is marinated, preheat oven to 350F. Soak the wooden skewers in water to prevent scorching in the oven. Cut the top quarter of the onion off, ensuring that it is perfectly even on the bottom, as the onion will act as the base of the stack. Place the flat side of the onion down on a rimmed baking tray and insert soaked skewers so the onion acts as the base of your shawarma. Layer your chicken clockwise on the skewers so that each piece drapes evenly over the onion and the juices will run down as it cooks.
4. Continue layering until you use all your chicken. If you find the pieces are too large, you can either cut them in half or add additional skewers for support.
5. Bake in preheated oven for 45-60 minutes, or until cooked through and the top is charred and crispy. Once cooked through, remove from oven, and let rest for about 10 minutes. Slice the meat from the top of the stack down. Cut the charred onion and toss in with the sliced chicken. Serve with fresh pita, garlic yogurt sauce, and your favourite toppings – I suggest shaved red cabbage, shaved romaine lettuce, thinly sliced red onion, fried halloumi, hummus, diced tomato, lemon wedges, avocado slices, and garlic sauce.
Garlic Yogurt Method
1. Combine all ingredients in a bowl and whisk until smooth. Refrigerate until serving.
- Serves 4-6
Copyright (c) Christina Valagao 02/2022
