Chicken Shawama

Ingredients:
Chicken:
2 lbs boneless skinless chicken thighs

Chicken Shawarma Marinade:
3 tbsp fresh lemon juice
3 tbsp olive oil
4 cloves garlic, minced
2 tsp salt, fine salt, not flaked
2 tsp black pepper
4 tsp ground cumin
4 tsp ground coriander
2 tsp paprika
1 tsp turmeric
1/2 tsp ground cloves
1/2 tsp cayenne pepper, or more to taste

Instructions:
Add the chicken shawarma marinade ingredients to a large ziplock bag, or an airtight container, with a secure lid, along with the chicken thighs.
Marinate chicken for 1 – 8 hours, or overnight.

How to Cook Chicken Shawarma on a Grill:
Remove the chicken from the fridge about 20 minutes before cooking and allow to come to room temperature. You’ll need a hot gas, or charcoal grill. Place the chicken thighs onto the hot grill grates, and close the lid and let them cook for 3-4 minutes. Turn the chicken thighs and cook the other side for a further 3-4 minutes, or until they are fully cooked. Using a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F/74C.

How to cook Chicken Shawarma on the Stove:
I prefer to cook boneless Skinless chicken thighs, in a well seasoned cast iron skillet, if you can get the cast iron grill pan, that will give you lovely grill marks on your chicken. You can also you a heavy frying pan. Cook the chicken thighs for about 4-6 minutes per side, and until fully cooked at the thickest part of each chicken thigh. Using a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F/74C.

How to Cook Chicken Shawarma in Oven:
Line a sheet pan with parchment paper for easy clean up, don’t use foil as the chicken will stick to it. Preheat oven to 400F/200C. Bake for about 25 – 35 minutes or until the chicken is fully cooked at the thickest part of each chicken thigh. Using a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F/74C.

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