Chicken Shawarma

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Appears in Cook's Country April/May 2018

Could we translate this take-out specialty—traditionally cooked on a spinning live-fire spit—into a recipe suitable for home kitchens?

SERVES 4 to 6

TIME 1 hour

Chicken Shawarma

WHY THIS RECIPE WORKS

This street-cart and take-out staple is made by layering 30 pounds of meat onto a rotating spit and cooking the meat for hours. However, by using the broiler and boneless chicken thighs, we were able to create a home version. The intense he...

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