Recipe courtesy of Zaytoon Mediterranean

Chicken Shawarma

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  • Level: Intermediate
  • Total: 9 hr 10 min (includes marinating time)
  • Active: 50 min
  • Yield: 10 servings
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1 cup tomato paste

1 cup white distilled vinegar 

1/2 cup minced garlic 

2 tablespoons Spanish paprika 

2 tablespoons crushed red pepper

1 tablespoon ground coriander 

1 tablespoon ground cumin 

1 tablespoon dried oregano 

1 tablespoon sumac 

Salt and pepper

10 pounds boneless, skinless chicken thighs and legs

Zaytoon Garlic Sauce, recipe follows

Zaytoon Garlic Sauce:

One 10-pound can cooked diced potatoes

3 cups heavy-duty mayonnaise

1 1/2 cups peeled garlic cloves 

1 tablespoon lemon salt 

Kosher salt


Special equipment:
long metal skewers
  1. Combine the tomato paste, vinegar, garlic, paprika, red pepper, coriander, cumin, oregano, sumac, 2 tablespoons salt, 1 teaspoon black pepper and 1 cup water in a large mixing bowl. Whisk until thoroughly mixed.
  2. Put the chicken in a large bowl and pour the marinade over the chicken; mix thoroughly. Cover and refrigerate overnight.
  3. Place a rack in the center of the oven and preheat the oven to 350 degrees F.
  4. Fillet open the chicken thighs, making them as thin as possible. Stack the chicken vertically on a skewer, pushing it down as you go to make it as tight as possible.
  5. Place the chicken on a baking sheet and bake until golden brown, about 10 minutes per side. Slice the chicken into thin pieces and serve with Zaytoon Garlic Sauce. 

Zaytoon Garlic Sauce:

  1. Add the potatoes, mayonnaise, garlic, lemon salt, 1 tablespoon kosher salt and 1 cup ice to a 20-cup food processor. Process until smooth and creamy.

Cook’s Note

If using a smaller food processor, mix all the ingredients in a bowl, and then process in batches.