Chicken Shawarma

5.02 lbs of bone-in skin-on chicken thigh. After prepping I had:

Chicken Meat – 3 lbs
Skin/fat – 1 lb
Bones – 1 lb

The bones will go into a stock broth at a later date (into the freezer for now), and the skin will either be turned into shmaltz or eating nice and crispy like the Japenese do with Yakitori (into the freezer for now).

Chicken Shawarma

Chicken Shawarma on the Skewer, ready to go into the oven

Chicken Shawarma Stuffed in Pita with Tomatoes

Seasoning

Paprika
Cumin
Sumac
Tumeric
Oregano
Aleppo Pepper
Salt
Garlic (fresh)
Parsley
Red Onion
Olive Oil
Lemon Juice