Chickens in a Wrap: The Ultimate Guide to Chicken Shawarma

Chicken shawarma is a dish made by marinating chicken thighs in a shawarma seasoning overnight, stacking them vertically on a skewer over an onion, and roasting in the oven. The resulting meat is sliced and served in gyros, pita, or wraps, and is infused with flavors from the marinade and drippings.

A homemade version can be made by using 4+ lbs of chicken thighs and roasting in the oven until fully cooked. The meat is then sliced and mixed with the collected juices for added flavor.

Ingredients for chicken shawarma:
1/4 cup olive oil
1 lemon, juice and zest
2 tablespoons garlic, minced/grated
1 teaspoon salt
1 teaspoon pepper
2 tablespoons paprika
1 tablespoon red pepper flakes

1 tablespoon oregano
1 tablespoon coriander
1 tablespoon cumin
4 pounds boneless and skinless chicken thighs, trimmed and pounded thin
1/2 large red onion

Ingredients for gyros:
16 pitas
2 cups tzatziki
2 cups tomatoes, sliced
1/2 large red onion, thinly sliced
1 cup kalamata olives, sliced
1/2 cup feta, crumbled

In a bowl, mix together the following ingredients to create the shawarma seasoning: olive oil, lemon juice, lemon zest, garlic, salt, pepper, paprika, red pepper flakes, oregano, coriander, and cumin.

Take the chicken and mix it with the seasoning, ensuring that it is well coated. You can optionally let it marinate in the fridge overnight for extra flavor.

Prepare a large baking dish by placing half an onion on the bottom of the dish with the cut side down, forming a stable base. Insert a skewer into the top of the onion. Start layering the chicken on the skewer, alternating between pieces.

Place the dish in a preheated oven at 375F/190C and roast until the center of the chicken reaches 165F, which should take about 1-1.5 hours. Once fully cooked, let it cool for a few minutes and then thinly slice the chicken. Serve as desired, for example in a gyro or wrap.

Assemble the gyros and enjoy!

Note: If you are using a thin wooden skewer, it's recommended to use 2-3 of them to increase stability and create a more solid base for your gyro.

Options: In terms of the filling, feel free to use your favorite ingredients. The author suggests trying shawarma sauce and/or pickled red onions for added flavor.

Note: It's important to note that this recipe yields a large amount of meat, as you need a significant amount to create the traditional vertical spit. Any unused meat can be stored in the refrigerator for a few days.