Chicken Shawar-Wook

Not Everything Is Work

Another recipe from the realm of – just because. Can't be on the perpetual research and optimize tip. Life and enjoyment has to exist too.

Make this year round, elevated to another level if done on skewers over coals. A backyard BBQ or park picnic favorite!

Top a salad with it, Greek or Green – goes with almost anything. Serve on a pita, plate it with Couscous, grilled or roasted veggies, whatever you like.

As we use to say, back in day... "It's Screamin!"

Chicken Shawar-Wook

My combination and embellishment of two Mediterranean classics — Chicken Shawarma and Grilled Shish Tawook. Marinated overnight, roasted, and finished under the broiler for that signature char.

INGREDIENTS

• 8 bone-free chicken thighs, cut into medium tender-size strips
• 1 teaspoons kosher salt, for pre-salting
• 2 large yellow onions, medium sliced
• 1 cup plain Greek yogurt
• 1 lemon, zested
• .25 cups lemon juice
• .25 cups extra virgin olive oil
• 2 tablespoons tomato paste
• 8 large garlic cloves, minced
• 1 tablespoons ground coriander
• 1 tablespoons ground cumin
• 1 tablespoons paprika
• 1 tablespoons turmeric powder
• 1 teaspoons allspice
• 1 teaspoons garlic powder
• 1 teaspoons onion powder
• 1 teaspoons dried oregano
• 0.5 teaspoons cinnamon
• 0.5 teaspoons ground ginger
• 0.5 teaspoons nutmeg
• 0.3 teaspoons cayenne pepper
• 0.3 teaspoons ground cloves

STEPS

1. Pre-salt the chicken: Season 8 bone-free chicken thighs, cut into medium tender-size strips with 1 teaspoons kosher salt, for pre-salting before adding any marinade. This draws moisture in and seasons the meat from within.
2. Make the marinade: In a large bowl, combine wet and dry ingredients, mix well.
3. Coat and bag: Add the salted chicken strips and 2 large yellow onions, medium sliced to the marinade bowl. Coat everything thoroughly. Transfer the entire contents to a gallon-size zip-lock bag.
4. Marinate: Refrigerate for 3–6 hours minimum. Overnight is strongly preferred — the difference is significant.
5. Preheat and prep: Preheat oven to 375°F. Line a baking sheet with foil and spread the chicken and onion mixture out in an even layer.
6. Bake: Bake for 15–20 minutes, or until cooked through.
7. Broil to finish: Switch to broiler for a light to moderate char. Do not walk away — it can burn very quickly. Watch it closely until you have the color you want.

NOTES

On skin-on vs. skinless: Skinless is standard, but skin-on is worth it. Some skin detaches when slicing into strips — that's fine. Those pieces render and crisp up into something you'll fight over.

On the coals: Skewers over charcoal take this to another level. The char, the smoke, the heat — it's a different dish. Worth planning around when you can.

To serve: Tahini is essential. From there, it goes anywhere — Greek salad, green salad, couscous, grilled or roasted vegetables, stuffed into pita (if you're gluten-tolerant). Year-round, occasion-agnostic.

Recipes and video instruction:

The originals — both excellent on their own and worth knowing:

→  Chicken Shawarma — The Mediterranean Dish

→  Shish Tawook — The Mediterranean Dish

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