Ingredients
- 4 wooden skewer
- 8 chicken thighs
- 4 crushed garlic clove
- 1 large red onion
- 4 tablespoon olive oil
- 2.5 tablespoon Shawarma spice
- Salt and pepper to tasteif you don’t have Shawarma spice mix the following spices:
1 tablespoon sweet paprika, 2 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 teaspoon baharat
Let's do it!
Preheat oven to 420 degrees f
Clean and dry the chicken thighs.
In a large bowl mix all spices with olive oil and crushed garlic cloves. Season the chicken thighs evenly.
Cover the bowl with plastic wrap and place it in the fridge for one hour.
Cut the red onion in half. Place it on parchment paper on a baking tray. Insert four wooden skewers into the half onion, the pointy edge at the top.
Place the chicken thighs one by one throughout the wooden skewers on the onion. Once all chicken thighs are impaled, place the second half of the onion on top.
Wrap with parchment paper all around the chicken thighs and then wrap with Aluminum foil tightly.
Insert to the bottom of the preheated oven for one hour.
Take it out of the oven, remove the foil and parchment paper, insert the chicken thighs again to the heated oven and cook them for another 30 to 40 minutes.
Remove the onions and slice the chicken thighs to thin strips.
