Shawarma Stand – سيخ شاورمه

Ingredients

  • 4 Pounds Boneless Chicken Thighs (Costco Box)
  • 1/2 Cup Chives or Onion Juice
  • 1/2 Cup Lime Juice
  • 1/2 Cup Crushed Tomatoes
  • 1/2 Cup Avocado Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Corriander
  • 1 Teaspoon Paprika
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Chef Seasoning (Costco)
  • 1 Cup Greek Yogurt
  • 1 Tomato (Top)
  • 1 Onion (Base)
  • 2 to 3 Bell Peppers to Layer Between Chicken

Directions

  • Mix all the marinade ingredients and add to your boneless chicken thighs.
  • Massage the chicken with the ingredients and leave it in the fridge overnight for best results.
  • In a pan anchor your stainless steel paper towel holder and score your onion with a knife then push it down the holder.
  • Start assembly by adding one slice of chicken then one slice of bell pepper and keep alternating until the top.
  • Top your tower with a big firm tomato.
  • Cover the Shawerma stand tightly with foil wrap.
  • Put the tower sideways in the pan
  • Put some water with bay leaves, onion wedges, and rosemary in the pan.
  • Preheat your oven to 350 F.
  • Position your pan in the middle rack.
  • Let it cook for 1.5 to 2 hours or until inner temperature of the chicken is 165 F.
  • Uncover the foil wrap and put the stand on each side to grill/broil until golden brown.
  • Put the Shawerma stand straight up and with a sharp bread knife cut the chicken and mix with the juices left in the pan.
  • Mix the chicken with the juices.
  • Open your fresh pita bread, add the chicken Shawerma, toppings of your choice and tahini sauce.
  • Wrap your pita bread tightly, and use a grill press to crisp the sandwich.
  • Enjoy!
Shawarma stand recipe image 2 - Cook with Reem

Shawarma Stand – سيخ شاورمه

Shawarma Stand Recipe by Cook with Reem.

Ingredients
  

  • 4 Pounds Boneless Chicken Thighs (Costco Box)
  • 1/2 Cup Chives or Onion Juice
  • 1/2 Cup Lime Juice
  • 1/2 Cup Crushed Tomatoes
  • 1/2 Cup Avocado Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Corriander
  • 1 Teaspoon Paprika
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Chef Seasoning (Costco)
  • 1 Cup Greek Yogurt
  • 1 Tomato (Top)
  • 1 Onion (Base)
  • 2 to 3 Bell Peppers to Layer Between Chicken

Instructions
 

  • Mix all the marinade ingredients and add to your boneless chicken thighs.
  • Massage the chicken with the ingredients and leave it in the fridge overnight for best results.
  • In a pan anchor your stainless steel paper towel holder and score your onion with a knife then push it down the holder.
  • Start assembly by adding one slice of chicken then one slice of bell pepper and keep alternating until the top.
  • Top your tower with a big firm tomato.
  • Cover the Shawerma stand tightly with foil wrap.
  • Put the tower sideways in the pan
  • Put some water with bay leaves, onion wedges, and rosemary in the pan.
  • Preheat your oven to 350 F.
  • Position your pan in the middle rack.
  • Let it cook for 1.5 to 2 hours or until inner temperature of the chicken is 165 F.
  • Uncover the foil wrap and put the stand on each side to grill/broil until golden brown.
  • Put the Shawerma stand straight up and with a sharp bread knife cut the chicken and mix with the juices left in the pan.
  • Mix the chicken with the juices.
  • Open your fresh pita bread, add the chicken Shawerma, toppings of your choice and tahini sauce.
  • Wrap your pita bread tightly, and use a grill press to crisp the sandwich.
  • Enjoy!
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