Description
This Shawarma on a Spit recipe delivers juicy, spice-marinated chicken thighs stacked high and slow-roasted until caramelized and tender. Served with creamy yogurt sauce, warm pita, and crisp veggies, it’s an irresistible homemade take on a street food favorite.
Ingredients
Scale
- 3.5 lbs boneless skinless chicken thighs
- 1/2 cup whole milk Greek yogurt
- 2 tablespoons shawarma seasoning
- 2 garlic cloves, crushed
- 1/4 cup olive oil
- 1 tablespoon parsley, chopped
- 1 lemon, juiced and zested
- 1/2 lemon for topping the chicken
- 1 teaspoon salt
- 1/2 cup chicken stock
- 1 cup whole milk yogurt
- 1 tablespoon tahini
- 2 teaspoons olive oil
- 2 teaspoons red wine vinegar
- 1/2 teaspoon salt
- 2–3 tablespoons water, to thin
- Pita bread, for serving
- French fries, for garnish
- Lettuce, for garnish
- Cucumbers, for garnish
Instructions
- Preheat oven to 375°F (190°C). Set up a vertical skewer in a roasting pan.
- In a bowl, mix yogurt, shawarma seasoning, garlic, olive oil, parsley, lemon juice and zest, and salt. Add chicken and marinate for at least 2 hours or overnight.
- Pour chicken stock into the base of the roasting pan.
- Stack marinated chicken thighs on the vertical skewer. Top with half a lemon.
- Roast for 1 hour 15 minutes, basting occasionally. Check for internal temp of 165°F (75°C), then let rest.
- Mix yogurt sauce ingredients in a bowl and thin with water to desired consistency.
- Carve shawarma and serve with pita, fries, lettuce, cucumbers, and yogurt sauce.
Notes
- Marinate overnight for maximum flavor.
- Baste with pan juices to build a deep, sticky glaze.
- Rest meat before slicing to keep it juicy.
- Use a loaf pan if you don’t have a vertical skewer.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 140mg