Maximum Flavor Chicken Shawarma

Name: Maximum Flavor Chicken Shawarma
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: servings
Cuisine: Middle Eastern
Ingredients: 3 cumin; 2 coriander; 1.5 smoked paprika; 1 turmeric; 1.5 cinnamon; 1 allspice; ½ cardamom; ½ black pepper; ½ cayenne; 1 kosher salt; 8-10 garlic, grated on microplane; 2 lemons, juiced; 2 olive oil; 1 tomato paste; 1 fish sauce; 3 boneless skinless chicken thighs

Restaurant-level shawarma with a heavy spice paste, tomato paste for umami depth, and fish sauce backbone. The cinnamon-allspice-cardamom trio is what makes it taste like shawarma, not just chicken with cumin. Designed for ribolator rotisserie.

Middle EasternServes 650mentree

Servings6

Ingredients

Spice Paste

3tbsp cumin

2tbsp coriander

1.5tbsp smoked paprika

1tbsp turmeric

1.5tsp cinnamon

1tsp allspice

½tsp cardamom

½tsp black pepper

½tsp cayenne

1tbsp kosher salt

Wet Marinade

8-10cloves garlic, grated on microplane

2 lemons, juiced

2tbsp olive oil

1tbsp tomato paste

1tsp fish sauce(optional)

Chicken

3lbs boneless skinless chicken thighs

Method

1
Mix all spice paste ingredients together in a small bowl.
2
Combine spice paste with wet marinade ingredients — grated garlic, lemon juice, olive oil, tomato paste, and fish sauce. Mix into a thick paste.
3
Coat chicken thighs thoroughly with the paste. It should look like too much. It is not. Place in a ziplock bag, squeeze out the air, and refrigerate minimum 4 hours (overnight is better).
4
Load marinated thighs onto ribolator sleds. Do not shake off excess marinade — the paste IS the crust.
5
Cook on rotisserie until internal temperature reaches 175°F. Thighs have collagen that breaks down past 165°F, making them more tender when cooked further.
6
If the char is not deep enough when cooked through, increase heat for the last 5-7 minutes to build the crust.
7
Rest 5 minutes, then slice thin against the grain.
8
Serve with pickled turnips, raw onion, and a heavy squeeze of fresh lemon. The finishing acid is what makes it pop.

Nutritionper serving · ~6 oz (170g)

280kcal

42gProtein

3gCarbs

10gFat

2.5gSat Fat

680mgSodium

Per serving of chicken only. Add sides separately.