Shawarma on a vertical skewer

Shawarma is one of my favorite dinners to make and eat! I often pair it with a simple Israeli salad, tahini sauce, and pita or rice. If I have leftover matbucha, I'll add that in to! I have tried every home method in the book for getting the best flavor without drying out the chicken. I was skeptical to spend money on another kitchen gadget, but I'm glad I did, because I am so hooked! Shawarma on a vertical skewer is literally the best way to make it at home. The chicken is so juicy and not to mention that it's really fun to make and eat!

Ingredients:

• Boneless chicken thighs- This is really the perfect cut of chicken for shawarma. You could use very thinly cut chicken breast if you wanted to, but I guarantee that it will not be as juicy.
• Olive oil- some for the chicken and some for the bottom of the pan.
• Spice rub-my favorite blend for shawarma of cumin, paprika, all spice, turmeric, salt, cinnamon and garlic powder. I urge you not to skip a spice!
• Half of an onion- this secures and compresses the chicken stack, ensuring even cooking, while flavoring the chicken with onion juices as it roasts.

How to make shawarma on a vertical skewer:

First things first, you need a vertical skewer! I found this one on Amazon, and I love it.

Next, pour ¼ c of the olive oil into a bowl with the chicken. Add the spices and coat the chicken very well. If time allows, refrigerate the chicken for at least 1 hour to deepen the flavors. Preheat the oven to 375F.

Pour some olive oil on the bottom of the pan. Thread the chicken onto the skewer and top with half of an onion.

Roast for 1 hour and 30 minutes. Carefully remove the pan from the oven. Slice and enjoy!

Storing and reheating:

Store leftover shawarma in an airtight container or wrapped tightly in foil in the refrigerator for up to 2–4 days. Reheat for the best texture using a skillet or an oven on 350F.

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Shawarma on a vertical skewer

Bring authentic Middle Eastern flavor home with this vertical skewer rotisserie. It ensures even cooking and self-basting for juicy tender shawarma every time. Perfect for family dinners, meal prep, or backyard gatherings.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Resting time (optional) 1 hour hr

Servings: 4 servings

Course: Main Course

Ingredients Equipment Method Video

Ingredients

  

• 1 ½ lbs boneless chicken thighs
• ¼ c olive oil plus more for the bottom of the pan
• 2 teaspoon cumin
• 2 teaspoon paprika
• 1 teaspoon all spice
• ¾ teaspoon turmeric
• 1 ½ teaspoon salt
• ¼ teaspoon cinnamon
• ¼ teaspoon garlic powder
• ½ onion

Equipment

• Vertical skewer

Method

 

1. pour ¼ c of the olive oil into a bowl with the chicken. Add the spices and coat the chicken very well. If time allows, refrigerate the chicken for at least 1 hour to deepen the flavors. Preheat the oven to 375F.
2. Pour some olive oil on the bottom of the pan. Thread the chicken onto the skewer and top with half of an onion.
3. Roast for 1 hour and 30 minutes. Carefully remove the pan from the oven. Slice and enjoy!

Video