Chicken Shawarma
also called chicken shawarma · shawarma djaj · shish shawarma · shwarma · shawerma · chawarma · chicken doner · chicken döner · chicken gyro · shaved chicken
- Shawarma Counter
- The Bowl Shop
- serves 6
- recipe says 14 hr
- Smoked & Grilled
Three ways to read this recipe
The table
| 3 lb(1.4 kg; skin on, opened out flat)boneless chicken thighs | coat every piece, marinate 12 hr | stack and press into the tin | roast 325°F 1 1/4 hr, then 450°F 15 min | rest 20 min, shave off the block | crisp in the pan 2 min |
| 3 Tbs(one batch)shawarma spice | |||||
| 1/2 cup(120 g)whole-milk yogurt | |||||
| 1/4 cup(60 mL)lemon juice | |||||
| 6 cloves(crushed)garlic | |||||
| 3 Tbs(45 mL)olive oil | |||||
| 2 tspkosher salt | |||||
| 2 oz(60 g; or two extra skins)lamb fat | |||||
| 1 large(in thick slices)yellow onion | |||||
| 1 Tbs(from the tin)rendered fat | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.
Pans and tools
1coat every piece, marinate 12 hr
2stack and press into the tin
goes in with what step 1 made
5crisp in the pan 2 min
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 13 hr 52 min1 of 5 steps gives no time
- Needs you
- about 2 min
- If you get it wrong
- Narrow — the fifteen minutes at 450°F is blackening the crown, and it does not stop there once the outside has gone
coat every piece, marinate 12 hr
12 hrwalk awayfrom the start
stack and press into the tin
not timed12 hr in
roast 325°F 1 1/4 hr, then 450°F 15 min
1 hr 30 minwalk away12 hr in
rest 20 min, shave off the block
20 minwalk away13 hr 30 min in
crisp in the pan 2 min
2 minneeds you13 hr 50 min in
- needs you
- you can walk away
- never timed
You'll need loaf tin · oven · skillet
Goes with
See how it is written
>> title: Chicken Shawarma
>> category: Smoked & Grilled
>> tags: chicken, middle eastern, oven, shawarma spice, yogurt marinade
>> counters: Shawarma Counter, The Bowl Shop
>> aka: chicken shawarma, shawarma djaj, shish shawarma, shwarma, shawerma, chawarma, chicken doner, chicken döner, chicken gyro, shaved chicken
>> pairs-with: shawarma-spice, white-sauce, pita-bread, toum
>> servings: 6
>> time: 14 hr
>> slack: narrow — the fifteen minutes at 450°F is blackening the crown, and it does not stop there once the outside has gone
>> step: coat every piece, marinate 12 hr
Coat @boneless chicken thighs{3%lb}(1.4 kg; skin on, opened out flat) piece by piece with @shawarma spice{3%Tbs}(one batch), @whole-milk yogurt{1/2%cup}(120 g), @lemon juice{1/4%cup}(60 mL), @garlic{6%cloves}(crushed), @olive oil{3%Tbs}(45 mL) and @kosher salt{2%tsp}, then cover and ~marinate{12%hr} in the fridge.
>> step: stack and press into the tin
Stack @&(~1)marinated chicken{} flat in a #loaf tin{}, pressing each piece hard onto the last so there is no air between them, and cap it with @lamb fat{2%oz}(60 g; or two extra skins) and @yellow onion{1%large}(in thick slices).
>> step: roast 325°F 1 1/4 hr, then 450°F 15 min
Roast @&(~1)stack{} in the #oven{} at 325°F (160°C) ~roast{1 1/4%hr}, until a skewer meets no resistance, then take it to 450°F (230°C) for ~roast{15%min} to blacken the crown.
>> step: rest 20 min, shave off the block
Rest @&(~1)roasted stack{} ~rest{20%min}, turn it out of the tin, and shave it down the sides in thin sheets with a long knife, the way it comes off the cone.
>> step: crisp in the pan 2 min
Crisp @&(~1)shavings{} in a very hot #skillet{} in @rendered fat{1%Tbs}(from the tin) ~sear{2%min}, tossing once, until the edges catch and go brittle.