Roast shwarma at home with this easy sheet pan recipe.
This post is sponsored by OXO. As always, all opinions are my own.
Meet Your New Favorite Sheet Pan Dinner: Shwarma
Shwarma is marinated meat that is stacked and slow roasted on a vertical rotisserie. The meat can include lamb, beef, goat, chicken, turkey—or a combination of these. The style and flavor of spices will vary between different cultures. Once the outermost pieces of meat are cooked, thin slices are carved off and ready to be consumed.
How to Order Shwarma in Your Own Kitchen?
A few simple kitchen tools are necessary to build a vertical rotisserie at home.
The Base: a Non-Stick Pro Half Sheet Jelly Roll Pan that’s large enough to to fit the stack of meat along with roasted vegetables on the side. This sheet pan is made from heavy-gauge aluminzed steel for stability, even heat distribution and durability.
Skewers and a Stabilizing Vegetable: The meat is stacked and held together with skewers. To help the it cook vertically in the oven, place the bottom of the skewers into a fruit/vegetable for support. Make sure this stabilizer can maintain it’s shape while cooking (ie: a potato or pineapple will work better than an onion)
Add some elevation with a Silicone Roasting Rack to help keep the meat above the fat and allows air to circulate around for faster, and more even roasting.
Once you’re cooking, these kitchen tools can help.
Know exactly when your meat is safe to eat with the Chef’s Precision Digital Instant Read Thermometer
Experiment with different ingredients to adjust the flavors in this dish. A Flavor Injector can be used directly into the meat to add delicious flavor and juiciness. This comes with two needle heads, allowing it to be used for both thick and thin marinades/sauces.
- 2 tablespoons shwarma spice
- 2½ teaspoons minced garlic (2 cloves)
- 1 tablespoon olive oil
- ½ teaspoons pepper
- 2 teaspoons paprika
- 2 tablespoons apple cider vinegar
- 2 tablespoons orange juice
- 1 teaspoons maple syrup
- 2-2½ pounds turkey or chicken cutlets (white or dark meat)
- 1 red pepper
- 1-2 onions
- 1-2 teaspoons avocado oil
- 6 inch wooden skewers
- potato (used to stabilize the shwarma)
- In a gallon sized zip-top bag, mix together the first 8 ingredients until well combined. Add the cutlets and toss until coated evenly with the spice mixture. Place the sealed bag into the refrigerator to marinate for 1-2 hours.
- Preheat oven to 350°F. (Make sure the oven's top rack has more than enough space to fit the skewer vertically.)
- Cut the onions and pepper into thick slices. Place onto the baking sheet. Drizzle oil over the vegetables and mix together. Make space on one side of the baking sheet for the silicon roasting rack. Position the vegetables around the rack.
- To create the base of the shwarma: cut the potato in half crosswise. Place the flat side down and stick in 2-3 skewers. Remove the marinating chicken/turkey from the refrigerator. One at a time, pierce the cutlets through the skewers. Make sure to alternate the way the cutlets are layered, so that it is relatively even and stable on all sides. Transfer the shwarma to the baking rack.
- Carefully place the baking rack into the oven. Bake for an hour and 15-30 minutes.
- To serve: Use a sharp knife to slice the meat off of the skewers.
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