Traditional shawarma spins for 8+ hours on vertical spits—this oven hack creates identical char in just 45 minutes.
Crispy Chicken Shawarma
Savor the mouthwatering crunch of our Crispy Chicken Shawarma that’s bound to take your taste buds on a flavorful journey! Marinated in a zesty blend of spices and grilled to perfection, this dish pairs beautifully with fresh veggies and a drizzle of creamy tahini sauce. Get ready for a meal that’s not just delicious, but also incredibly satisfying!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 c. à café de gingembre (5 ml)
- Le jus d’½ citron
- 1 c. à café de poivre (5 ml)
🥩Meat & Seafood(1)
- 2 kg de haut de cuisses de poulet désossées, sans peau (4.4 lbs)
🥛Dairy & Eggs(1)
- 2 à 3 c. à soupe de yaourt grec ou fromage blanc (30 ml)optional
🫙Pantry Staples(1)
- 1 c. à soupe d’huile d’olive (15 ml)
🧂Spices & Seasonings(5)
- 1 c. à café de cannelle (5 ml)
- 1 c. à café de cumin (5 ml)
- 2 c. à café de paprika (10 ml)
- 1 c. à café de sel (5 ml)
- 2 c. à café de sumac (10 ml)
👨🍳 Instructions
- 1
First, mix all the spices together. Then add them to the chicken.
- 2
Add the lemon juice and olive oil. Mix with love, ensuring it sticks well to the meat.
- 3
Add the yogurt or fromage blanc. Cover and refrigerate for at least 1 hour, preferably overnight.
- 4
Preheat your oven to 210°C (410°F) with convection and grill if available.
- 5
Place an empty dish in the oven to heat.
- 6
Then add the meat to the dish and cook for 25-30 minutes, turning halfway through to ensure it grills on both sides.
- 7
When cooked, slice the meat and return it to its juices. Do not throw anything away; this juice is liquid gold.
💡 Pro Tips
- ✓Marinate chicken for 8-24 hours because yogurt's lactic acid denatures proteins at pH 4.5, breaking down muscle fibers for maximum tenderness and spice penetration.timing8-24 hours
- ✓Use Greek yogurt with 10% fat content as the acid tenderizes while fat carries fat-soluble spice compounds deeper into the meat than water-based marinades.ingredient10% fat content
- ✓Preheat your baking dish to 410°F before adding chicken so the bottom sears immediately, creating the Maillard reaction for authentic shawarma crust.technique410°F
- ✓Slice chicken against the grain at 45-degree angles after cooking because this shortens muscle fibers by 75%, mimicking traditional vertical spit texture.technique45-degree angles
- ✓Reserve and reduce the pan juices to concentrate flavor compounds - simmer for 3-5 minutes until volume reduces by half for an intensified shawarma glaze.timing3-5 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Traditional shawarma spins for 8+ hours on vertical spits—this oven hack creates identical char in just 45 minutes.
Crispy Chicken Shawarma
Savor the mouthwatering crunch of our Crispy Chicken Shawarma that’s bound to take your taste buds on a flavorful journey! Marinated in a zesty blend of spices and grilled to perfection, this dish pairs beautifully with fresh veggies and a drizzle of creamy tahini sauce. Get ready for a meal that’s not just delicious, but also incredibly satisfying!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 c. à café de gingembre (5 ml)
- Le jus d’½ citron
- 1 c. à café de poivre (5 ml)
🥩Meat & Seafood(1)
- 2 kg de haut de cuisses de poulet désossées, sans peau (4.4 lbs)
🥛Dairy & Eggs(1)
- 2 à 3 c. à soupe de yaourt grec ou fromage blanc (30 ml)optional
🫙Pantry Staples(1)
- 1 c. à soupe d’huile d’olive (15 ml)
🧂Spices & Seasonings(5)
- 1 c. à café de cannelle (5 ml)
- 1 c. à café de cumin (5 ml)
- 2 c. à café de paprika (10 ml)
- 1 c. à café de sel (5 ml)
- 2 c. à café de sumac (10 ml)
👨🍳 Instructions
- 1
First, mix all the spices together. Then add them to the chicken.
- 2
Add the lemon juice and olive oil. Mix with love, ensuring it sticks well to the meat.
- 3
Add the yogurt or fromage blanc. Cover and refrigerate for at least 1 hour, preferably overnight.
- 4
Preheat your oven to 210°C (410°F) with convection and grill if available.
- 5
Place an empty dish in the oven to heat.
- 6
Then add the meat to the dish and cook for 25-30 minutes, turning halfway through to ensure it grills on both sides.
- 7
When cooked, slice the meat and return it to its juices. Do not throw anything away; this juice is liquid gold.
💡 Pro Tips
- ✓Marinate chicken for 8-24 hours because yogurt's lactic acid denatures proteins at pH 4.5, breaking down muscle fibers for maximum tenderness and spice penetration.timing8-24 hours
- ✓Use Greek yogurt with 10% fat content as the acid tenderizes while fat carries fat-soluble spice compounds deeper into the meat than water-based marinades.ingredient10% fat content
- ✓Preheat your baking dish to 410°F before adding chicken so the bottom sears immediately, creating the Maillard reaction for authentic shawarma crust.technique410°F
- ✓Slice chicken against the grain at 45-degree angles after cooking because this shortens muscle fibers by 75%, mimicking traditional vertical spit texture.technique45-degree angles
- ✓Reserve and reduce the pan juices to concentrate flavor compounds - simmer for 3-5 minutes until volume reduces by half for an intensified shawarma glaze.timing3-5 minutes