Chicken Shawarma made easily at home
Method
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1. Marinate all the ingredients mentioned under Chicken Shawarma and set aside for 30 minutes to 1 hour
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2. In the meanwhile, preheat the oven to 220 C/428 F
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3. Line a loaf tin with parchment paper overhang on the longer side to make it easy to pull out the grilled chicken later
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4. Layer the chicken thighs one on top of the other so that all the chicken is tightly packed in the tin
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5. Broil (only the top heating element on) for 25 minutes till the top is nicely charred and the chicken is cooked through and registers an internal temperature of 74 C/165 F
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6. Prepare the grill by preheating the grill to medium high and brush the bbq grills with oil
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7. Place the chicken thighs on the grill and cook for 2-3 minutes (wait till golden brown but if it starts charring too fast, adjust the heat), and then flip the chicken to cook the other side for 2 minutes.
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8. Baste generously with leftover marinade in the bowl and flip and cook for 1 minute
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9. Keep repeating the basting and flipping every minute or so till the chicken has been cooking for 8-10 minutes and the internal temperature of the thickest part of the chicken registers 74 C/165 F
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10. Transfer all the chicken to a plate and let it rest for 8-10 minutes before slicing