Roast Chicken Shawarma Gyros

Shawarma is a dish consisting of thin layers of meat stacked up vertically and it’s slowly roasted as it turns. The meat is then shaved, or sliced off, as needed, and it can be used in a number of ways including by throwing it into a pita, wrap or gyro. Normally when I make shawarma at home I marinate meat in shawarma seasoning and than pan fry or grill it in single servings but there is just something different; all of those layers of meat roasting, with the drippings dripping down from the top layers into the bottom layers infusing it with their flavour and juices; Yum! I do not have the proper gear to make authentic shawarma at home but I can certainly come close!

I like to do a chicken shawarma with chickens thighs and to get a nice sized stack of meat I use 4+ pounds of chicken thighs. The layers of meat should be relatively thin so I use small chicken thighs and if they are on the larger side, I pound them thin. The chicken thighs are marinated in a tasty shawarma marinade over night before being placed onto the vertical spit. In order to make the vertical spit I start with half an onion that is set on the bottom of a roasting pan with the cut side down to form a solid and stable base before sticking a skewer into the top of the onion and layering on the chicken. Because the marinade clings to the chicken it’s in between every layer on the infusing the entire thing with it’s flavours as it roasts! The pan with the stack of meat is placed on the lower shelf of the oven and roasted until it’s cooked though. After roasting, the meat is thinly sliced off to be used in whatever way that you desire, and I like to mix it in with any juices that have collected on the bottom of the pan.

My favourite way to enjoy chicken shawarma is in a pita along with some fresh tzatziki (Greek style cucumber salad/sauce), sliced tomatoes, red onions, kalamata olives and feta.