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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 720kcal 36%
Fat 40g 61%
Saturated Fat 8g 40%
Carbohydrates 45g 15%
Fiber 5g 20%
Sugar 10g 20%
Protein 45g 90%
Cholesterol 150mg 50%
Sodium 1,200mg 50%

Percent Daily Values are based on a 2,000 calorie diet.

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Crispy Chicken Shawarma

Name: Crispy Chicken Shawarma
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: Crispy Chicken Shawarma Ingredients:; 2 lb boneless chicken thighs, breasts, or a mix (pounded thin); Marinade:; ¼ cup lemon juice; ¼ cup olive oil; ¼ cup hot pepper paste; 1 tbsp shawarma spice; 2 tsp salt; 1 tsp black pepper; 3 garlic cloves, minced; 2 wooden skewers; 1 large onion, cut in half across the center (equator); 1 orange sliced in half for the top and bottom; Creamy Tehina:; 1 cup tahini; Juice of 1 lemon; 1–2 tsp salt; ~¾ cup ice-cold water (as needed); Onion Sumac Salad:; 1 large onion, sliced; Juice of 1 lemon; Drizzle olive oil; 1 tsp salt; 2 tsp sumac; Crispy Pita:; 1 large pita (split) or lavash; Pickles (optional); Shawarma drippings or mix 1 tbsp hot pepper paste + 2 tbsp oil

Prep 15m

Cook 1h

Total 1h 15m

@Anna: Just made this! For anyone saying it’s dry or undercooked, here’s what I did:
1. I used only chicken thighs. (Since the chicken is stacked upright, the extra fat drips down while cooking, so there’s no need to worry about extra calories)
2. Marinated for 24 hours in the fridge (in the coldest corner).
3. Used a water pan.
4. Baked 1 hour at 375°F covered with foil. Removing the foil every 15 minutes to brush on the leftover marinade.
5. Then 20 minutes at 400°F (adjust if your oven runs cooler), brushing with the leftover marinade every 12 minutes.
Serve with garlic sauce

Ingredients