Chicken Shawarma

The chicken should be seared at a high heat to give a slightly charred flavor. Cooking on the BBQ works well once the chicken has blackened slightly remove to lower heat to finish cooking more slowly. Slower cooking will give a moister product.

Chicken Shawarma

1 lb (1/2 kg) boneless skinless chicken (I prefer thighs, but breasts work just as well)

1/2 tsp salt

2 cloves crushed garlic

juice from 2 lemons ( 2 oz juice)

1 tbsp oregano

1 tbsp shawarma spice

2 oz olive oil

Rub the chicken with the salt

Mix the garlic, lemon juice, oregano, shawarma spice, and olive oil together and pour over the chicken. Massage it in to make sure the marinade reaches all the crevices. Let set for at least 2 hours.

Heat the frying pan to a high heat. Do not add oil. Sear the chicken a few pieces at a time. Just sear one side. If you overcrowd your pan the chicken will steam and not develop the extra flavor from the searing.

When all the chicken is seared place in a pan and bake at 350 for 15 minutes

Remove from oven and serve with pita and garlic yogurt sauce.