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Chicken Shawarma Meat Tower
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Chicken Shawarma Meat Tower



Shawarma Recipe:
1 cup (240ml) plain yogurt
10 garlic cloves minced
2 tbsp coriander powder
2 tbsp cumin powder
2 tsp cardamom powder
4 tsp ground fenugreek
2 tbsp white vinegar
2 tbsp red chili powder
2 tbsp onion powder
2 tbsp smoked paprika
2 lemons juiced
1/2 cup (120ml) olive oil
4 tsp salt
4 tsp black pepper

Toum Recipe:
1 cup (130 g) peeled garlic cloves
2 tbsp cold water
2 tsp kosher salt (or 1+1/2 tsp table salt)
1/4 cup (60 ml) fresh lemon juice
2-3 cups (500- 700 ml) neutral oil ( I used avocado oil)

Yogurt Sauce:
1 cup (240ml) plain yogurt
1 large English cucumber grated and salted
2 medium garlic cloves salted and pureed
1/2 cup (8 g) finely chopped cilantro
1/2 tsp coriander seed
1/2 tsp cumin seed
1/2 lemon juiced

Clearly, this video is your sign to make a juicy, flavor-packed, succulent tower of chicken schwarma. Start by blending garlic, lemon juice, white vinegar, yogurt, olive oil, and a whole bunch of spices that I will list in the caption. Then, pound out your chicken thighs before dousing them in the marinade and letting them sit in the fridge for at least 12 hours. I then stack them all up on this little schwarma pan I found online. It’s just got this spiked metal skewer in the middle, so you can stack meat on top of it. Then just bake it at 375° for a couple hours, making sure to pull it out and baste it every 30 minutes or so to keep it hydrated. I pulled mine when it hit an internal temp of around 180° F. Give it a good long rest and then save some of the juices from the bottom of the pan so that when you slice up the chicken, you can retoss with that juice to just give it extra flavor. I serve mine up inside a Turkish pizza with a whole bunch of vegetables, pickled cabbage, tomb, yogurt dressing, and cucumbers. And my god, this was one of the best bites I’ve had in a

32 Comments

  1. @thatdudecancook

    Shawarma Recipe:
    1 cup (240ml) plain yogurt
    10 garlic cloves minced
    2 tbsp coriander powder
    2 tbsp cumin powder
    2 tsp cardamom powder
    4 tsp ground fenugreek
    2 tbsp white vinegar
    2 tbsp red chili powder
    2 tbsp onion powder
    2 tbsp smoked paprika
    2 lemons juiced
    1/2 cup (120ml) olive oil
    4 tsp salt
    4 tsp black pepper

    Toum Recipe:
    1 cup (130 g) peeled garlic cloves
    2 tbsp cold water
    2 tsp kosher salt (or 1+1/2 tsp table salt)
    1/4 cup (60 ml) fresh lemon juice
    2-3 cups (500- 700 ml) neutral oil ( I used avocado oil)

    Yogurt Sauce:
    1 cup (240ml) plain yogurt
    1 large English cucumber grated and salted
    2 medium garlic cloves salted and pureed
    1/2 cup (8 g) finely chopped cilantro
    1/2 tsp coriander seed
    1/2 tsp cumin seed
    1/2 lemon juiced

  4. @chiapetobama7281

    Not enough hands and feet stirring, and not enough dirt crusted into the meat from dropping it on the ground over and over 01/01

  13. @thehagemahal

    You lost me at Turkish pizza lol. Get Lebanese pita bread specifically, go to your local Costco and grab some Toom (garlic paste) or make your own, put 2 thing slices of pickles cut long ways, and shredded lettuce.

  20. @lexialready

    I found the skewer and pan set up on amazon, it's a lot cheaper than I thought it would be, great for al pastor too

  29. @GreysonMacAllister

    I’m like 95% sure it’s a trick of the light but there were some bits of chicken in that first cut at the beginning that looked… straight up raw still.