Discover the secret to oven-baked chicken shawarma delight

Shawarma is a dish that has captured the hearts of food lovers around the world. It originates from Middle Eastern cuisine, where it is typically made from lamb or beef. However, the chicken version is gaining popularity due to its delicate meat, versatility, and availability. The meat is marinated and then roasted on a vertical spit. As it roasts, pieces of meat are shaved off and served with vegetables, pita, and sauces.

Instead of figuring out how to recreate a vertical spit in the oven, use an ovenproof dish. With an aromatic spice blend and some onions, the meat will be so tasty that it's hard to resist picking it straight from the dish.

Instead of chicken breast, opt for thigh meat. It's juicy, tender, and ideal for this dish. You can debone the thighs yourself or purchase prepared meat at the store.

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,
• 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, ginger, cayenne pepper, salt, and nutmeg, and mix thoroughly.

Step 2. Peel and slice the onions. Place some slices at the bottom of a rectangular dish approximately 13 x 10 x 23 cm. Then lay out the meat and the remaining onions. Cover everything with aluminum foil and place in an oven preheated to 175°C for 1 hour. After this time, remove the foil and bake for another 30 minutes.

Step 3. When the cooking time is up, turn the dish over to remove the roasted meat and cut it into smaller pieces.

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