Shawarma
Thinly sliced marinated meat roasted on a slow-turning vertical rotisserie.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a large bowl, whisk together the yogurt, minced garlic, lemon juice, olive oil, cumin, paprika, turmeric, cinnamon, and 1 tsp of salt to create a smooth marinade.
- 2
Pat the chicken thighs dry with a paper towel, add them to the marinade, and toss to coat completely. Cover and refrigerate for at least 1 hour (up to overnight) for maximum flavor penetration.
- 3
Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil and lightly coat it with cooking spray.
- 4
Arrange the marinated chicken thighs in a single, even layer on the prepared baking sheet, ensuring they aren't crowded so they can brown properly.
- 5
Roast for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the edges are beautifully caramelized and slightly charred.
- 6
Remove from the oven, let the meat rest for 5 minutes to retain its juices, then slice thinly across the grain and serve immediately inside warm pita pockets with garlic sauce.
Plan it in Listahan
Add Shawarma to your week, check it against your household's allergens, and build the shopping list automatically.