Homemade chicken shawarma: Easy recipe for a healthy twist

Shawarma is a dish that has won the hearts of many food lovers around the world. It originates from Middle Eastern cuisine, where it is usually made from lamb or beef. However, the chicken version is becoming increasingly popular due to its delicate meat, versatility, and availability. The meat is marinated and then roasted on a vertical spit. During roasting, pieces of meat are shaved off and served with vegetables, pita, and sauces.

Instead of wondering how to make a vertical spit in the oven, opt for an ovenproof dish. With an aromatic spice blend and some onions, the meat will be so tasty that it's hard to resist picking it straight from the dish.

Instead of chicken breast, choose thigh meat. It's juicy, tender, and perfect for such dishes. You can debone the thighs yourself or buy prepared meat at the store.

Ingredients:

• 2.2 lbs of chicken thigh meat
• 6 tablespoons of olive oil
• 1 tablespoon of sweet paprika
• 1 teaspoon of dried garlic
• 1 teaspoon of curry powder
• 1/2 teaspoon of ginger
• 1/2 teaspoon of black pepper
• 1/4 teaspoon of cayenne pepper
• 1/2 teaspoon of nutmeg
• 3/4 tablespoon of salt
• 2 onions

Preparation method:

Step 1: Cut the thigh meat into smaller pieces and place them in a bowl. Add olive oil, sweet paprika, dried garlic, curry powder, ginger, cayenne pepper, salt, and nutmeg, then mix thoroughly.

Step 2: Peel and slice the onions. Place some slices at the bottom of a rectangular dish about 5 x 4 x 9 inches. Then add the meat and the remaining onions. Cover everything with aluminum foil and place in an oven preheated to 350°F for 1 hour. After this time, remove the foil and bake for another 30 minutes.

Step 3: Once done, flip the dish to remove the roasted meat and cut it into smaller pieces.

Step 4: Serve the finished meat with your favorite sides. It tastes great with fries, a fresh vegetable salad, and your favorite sauces.