Chicken Shawarma (Jordanian)

Shawarma is the Levant’s great street-food ritual, and every Jordanian city has its own favorite stand where the meat spins on a vertical spit all day. At home, the secret is layering heavily marinated chicken thighs so they roast like a mini spit, then slicing them thin so every piece is crusty at the edges and juicy within. The marinade is bold: garlic, lemon, vinegar, and a wall of warm spices.

Spice-drenched meat with crispy little edges

Stacked thighs roast into a compact loaf that slices into shaggy, caramelized ribbons, each one carrying a punch of garlic and a warm blanket of cardamom, clove, and allspice. Wrapped in pita with garlic sauce, pickles, and a handful of fries if you are feeling indulgent, it is pure street-food joy. A quick broil after slicing gives the meat that extra char the spit provides. It is the sandwich that makes grown adults plan entire days around lunch.

Craving more? Explore all Jordanian Kitchen recipes.

Stocking a Middle Eastern pantry? Our guide to 20 essential Middle Eastern pantry ingredients covers everything this dish uses.

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