Crispy Chicken Shawarma

Ingredients

• 12 lb boneless chicken thighs or breasts(900g)
• 20.25 cup lemon juice(60g)
• 30.25 cup olive oil(55g)
• 40.25 cup hot pepper paste(60g)
• 51 tablespoon shawarma spice(7g)
• 62 teaspoon salt(12g)
• 71 teaspoon black pepper(2g)
• 83 garlic cloves, minced(9g)
• 92 wooden skewers(10g)
• 101 large onion, halved(150g)
• 111 cup tahini(240g)
• 121 lemon juice (for tehina)(60g)
• 131.5 teaspoon salt (for tehina)(9g)
• 140.75 cup ice-cold water(180g)
• 151 large onion, sliced(150g)
• 161 lemon juice (for salad)(60g)
• 171 tablespoon olive oil (for salad)(14g)
• 181 teaspoon salt (for salad)(6g)
• 192 teaspoon sumac(4g)
• 201 large pita or lavash(100g)
• 210.5 cup pickles (optional)(60g)
• 223 tablespoon shawarma drippings or hot pepper paste + oil(42g)
• 231 tablespoon pomegranate molasses (optional)(20g)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Mix all marinade ingredients (lemon juice, olive oil, hot pepper paste, shawarma spice, salt, black pepper, garlic) in a baking pan.
3. 3Add chicken and coat well in the marinade.
4. 4Place one onion half cut-side down in the pan and insert two wooden skewers about 2 inches apart.
5. 5Thread chicken onto skewers, alternating cuts if using both thigh and breast.
6. 6Top with the second onion half and return to the pan.
7. 7Bake for about 1 hour, basting occasionally with pan juices. Add ½ cup water once or twice if needed.
8. 8Meanwhile, whisk all tehina ingredients (tahini, lemon juice, salt, ice-cold water) until smooth and creamy.
9. 9Toss all onion salad ingredients (sliced onion, lemon juice, olive oil, salt, sumac) together in a bowl.
10. 10After baking, slice the shawarma thinly.
11. 11Fill pita or lavash with chicken, onion salad, and pickles.
12. 12Brush pita with shawarma drippings or hot pepper paste and oil mixture, then pan-toast until crispy.
13. 13Finish with creamy tehina and pomegranate molasses if desired. Serve immediately.