Chicken Shawarma on a Vertical Spit

Garlic Shawarma Marinade
Written By Rawia Abdelsamad

Ingredients:

🍗 1 lb boneless, skinless chicken breasts (cut into smaller/thinner pieces)
🍗 1 lb boneless, skinless chicken thighs
🧅 1 large onion (cut lengthwise into two halves)
1/2 cup Beituti Garlic Chicken Shawarma Marinade

For serving: Pita bread, Shredded lettuce, Toum (garlic sauce), Lebanese-style pickles, French fries

Directions:

  • Place the chicken in a large bowl. Add the marinade and stir to evenly coat all the pieces.

  • Preheat the oven to 375°F.

  • Slide half of the onion onto the base of a vertical skewer.

  • Layer the chicken pieces onto the skewer, alternating directions for even cooking.

  • Top with the remaining onion half to prevent excessive browning.

  • Place the vertical skewer in the oven. After 30 minutes, rotate the skewer 90 degrees and baste the chicken with the drippings. Repeat the rotation and basting as needed until the chicken is charred on the outside and the internal temperature (at the thickest part near the skewer) reaches 160°F, about 1 1/2 hours.

  • Let the chicken rest for a few minutes, then slice thinly from top to bottom.

  • Serve with pita bread, shredded lettuce, toum, Lebanese pickles, and French fries.

Rawia Abdelsamad
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