The delightful medley of fragrant, exotic spices, the rich savory chicken flavor, the smoky undertones of a street rotisserie… When the craving for an amazing chicken shawarma meal strikes, we can’t all rush out to the nearest street market to enjoy traditional shawarma, as much as we might want to.
But fear not, this recipe is here to bring your heart joy by providing you a way to enjoy some of the most delicious food on the planet – made easily in your own home!
The method is very different, but the flavor is similar and very tasty. I have been sitting on my hands to stop me from sharing this recipe sooner – it’s one of my great favorites, and is adapted from Janna Gur’s “Homemade Shawarma”, in The Book of New Israeli Food.
HOMEMADE CHICKEN SHAWARMA
3 lbs deboned chicken thighs or about 5 lbs chicken legs
½ cup vegetable or olive oil
2-3 Tbsp mild yellow curry powder
2 Tbsp soy or tamari sauce
1 Tbsp garam masala (mild Indian spice mixture, if desired)
1 Tbsp powdered chicken bouillon
1 tsp ground black pepper
1 tsp ground paprika
- Place all the chicken in a very large bowl or container.
- In a separate small bowl, mix all marinade ingredients and stir/whisk till smooth. Add to chicken and mix well, making sure every piece is covered.
- Cover. Marinate in the fridge a minimum of 5 hours or overnight.
- Preheat oven to 400 degrees F/ 200 degrees C.
- Arrange all pieces on a foil-lined large baking sheet with sides. Bake for about 45 minutes or till chicken is done. Inhale the glorious aroma while it’s baking.
- If using thighs, thinly slice chicken before serving. If using legs, leave them whole (or debone, if desired).
- Serve with rice pilaf and a salad; over couscous with sliced tomato, cucumber, peppers, and onion; with tabbouleh; in a pita with tomatoes, cucumbers, and plain yogurt; with a buttery orzo and spinach; rolled up in a wrap; or with whatever sides strike your fancy.
I hope you try this wonderful, easy chicken soon!
This is an updated edition of a post originally published on East Willow Place