Master the steps for sizzling spit-roasted shawarma at home.
Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling Heather Chadduck
Famously affordable, shawarma has kept me well-fed throughout my life. Doner kebab nourished me as a broke student in Spain; shawarma carts sustained me as a broke intern in New York City years ago. To this day, the aroma of cumin-and-chile-scented meat remains a profound comfort.. Instead of a vertical spit, my method involves triple-skewering thin slices of marinated chicken to create a tight horizontal roast—a sort of shawarma-kebab hybrid.
Lay pounded thighs on top of one another in 1 or 2 neat stacks. Cut stack crosswise into thirds. Marinate chicken as directed.Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling Heather Chadduck Into the center of 1 stack, insert skewers 1 inch apart, forming a triangle. Use fingers to slide chicken up skewers.Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling Heather Chadduck
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