Homemade chicken shawarma: A simpler, healthier delight

Shawarma is a dish that has captured the hearts of food lovers around the globe. Originating from Middle Eastern cuisine, it is traditionally made with lamb or beef. However, the chicken version is growing in popularity due to its tender meat, versatility, and availability. The meat is marinated and then roasted on a vertical spit. During roasting, slices of meat are shaved off and served with vegetables, pita bread, and sauces.

Instead of trying to replicate a vertical spit in your oven, use an ovenproof dish. With an aromatic spice blend and some onions, the meat will be so delicious that it’s hard to resist eating it straight from the dish.

Opt for thigh meat instead of chicken breast. It's juicy, tender, and ideal for this kind of dish. You can debone the thighs yourself or buy prepared meat from the shop.

Ingredients:

• 1 kg 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 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 13 x 10 x 23 cm. Then arrange the meat and the remaining onions on top. Cover everything with aluminium foil and place in an oven preheated to 180°C for 1 hour. After this time, remove the foil and bake for an additional 30 minutes.

Step 3. After this time, turn the dish over to release the roasted meat and cut it into smaller pieces.

Step 4. Serve the finished meat with your favourite sides. It tastes superb with chips, a fresh vegetable salad, and your preferred sauces.