Ingredients:

  • 6 lbs (1.2 kg) Boneless, skinless Chicken Thighs, trimmed of excess fat
  • ½ cup (120 ml) Full-Fat Plain Yoghurt
  • ¼ cup (60 ml) Olive Oil, extra virgin
  • 3 Tbsp (45 ml) Freshly squeezed Lemon Juice
  • 8 large Garlic Cloves, finely minced or grated
  • 1½ tsp (8 g) Fine Sea Salt
  • 1 tsp (5 ml) Freshly ground Black Pepper
  • 2 tsp (10 ml) Ground Cumin
  • 1½ tsp (7.5 ml) Ground Coriander
  • 1 tsp (5 ml) Smoked Paprika
  • 1 tsp (5 ml) Turmeric
  • ½ tsp (2.5 ml) Ground Cayenne Pepper (Adjust for heat preference)
  • ¼ tsp (1.25 ml) Ground Cinnamon

Instructions:

  1. Prep the Chicken: Pat the chicken thighs completely dry. Using a sharp knife, slice the chicken into very thin strips, ideally no more than ⅛-inch (3 mm) thick. Uniformity is key.
  2. Combine Marinade: In a large mixing bowl, whisk together the yoghurt, olive oil, lemon juice, minced garlic, salt, pepper, and all the Shawarma spices (Cumin, Coriander, Paprika, Turmeric, Cayenne, Cinnamon).
  3. Marinate: Add the sliced chicken to the bowl, ensuring every piece is thoroughly coated. Cover the bowl tightly and refrigerate for a minimum of 4 hours, but ideally overnight (12–24 hours) for maximum flavor penetration.
  4. Preheat and Prepare Pan: Preheat the oven to 400°F (200°C). Lightly grease a standard 9x5 inch loaf pan or line it with parchment paper, leaving an overhang.
  5. Pack the Loaf: Tightly layer the marinated chicken strips into the loaf pan, packing them down firmly as you go. Compress the chicken completely—the tighter the pack, the better the final slice.
  6. Initial Covered Bake: Cover the loaf pan tightly with aluminium foil. Bake for 30 minutes. This ensures the chicken steams and cooks evenly without drying out.
  7. Uncovered Finish: Remove the foil. Reduce the oven temperature to 375°F (190°C). Return the pan to the oven and bake for an additional 25–35 minutes, or until the internal temperature reaches 165°F (74°C). The top should be nicely browned.
  8. Rest: Remove the pan from the oven. Place a weight (like a small, heavy pan or canned goods) directly onto the chicken loaf and let it rest for a full 15 minutes. This step is crucial for structure.
  9. Slice and Serve: Carefully remove the loaf from the pan (using the parchment overhang). Place it on a cutting board and slice into ½-inch (1.25 cm) thick portions, crosswise, just like bread.
  10. Use Pan Juices: Skim any large pools of fat from the juices left in the loaf pan, then spoon the remaining delicious, spiced juices over the sliced Shawarma before serving.