Chicken Shawarma

 Chicken Shawarma

4 pounds chicken thighs, boneless & skinless

32 ounces plain yogurt

4 cloves garlic, grated

2 tablespoons extra virgin olive oil

3 teaspoons stone ground mustard

1.5 teaspoons dried oregano

2 teaspoons maple syrup

2 teaspoons tamari soy sauce

Salt & Pepper

For the marinade, mix all ingredients, except for the chicken, in a large bowl along with 1 teaspoon of salt and a few cracks of pepper. Check for seasoning, the flavor should be bold and zesty.

Season the chicken thighs with a good pinch of salt, add to the yogurt marinade, and mix very well. Store the chicken in the fridge overnight.

The next day, rub off almost all of the marinade from each chicken thigh, and season with another pinch of salt on each side.

If using a rotisserie, add all the chicken thighs and put a few slices of onions in-between some of the pieces of chicken. Tightly secure the chicken and cook over medium heat on the rotisserie from 1 hour. Turn the heat up to medium-high and cook another 30 minutes until the chicken is cooked through and the meat has a nice golden, slightly dark color. If needed, crank the heat up higher the last 10 minutes.

After chicken is done, drizzle olive oil on top and let chicken rest. 

If you don’t have a rotisserie, grill the chicken over medium heat until cooked through and nice and crusty. Enjoy!