Spin Class

In a large mixing bowl, combine the olive oil, lemon juice, pomegranate molasses, garlic powder, cumin, smoked paprika, coriander, turmeric, cinnamon, cardamom, cayenne, sumac, salt, and pepper and the yoghurt. Whisk everything together until it forms a smooth, fragrant paste.

Add the chicken thighs to the bowl. Toss thoroughly, making sure every piece is completely coated in the marinade. Cover and let it rest in the refrigerator for at least 2 hours, or ideally overnight, to let the flavors develop through the chicken.

Preheat your oven to 220°C. Place your vertical skewer pan on a baking tray. Take your marinated chicken thighs and thread them onto the center spike one by one, folding them slightly if needed to create a tight, compact vertical stack and cover it with a piece of aluminum foil.

Transfer the pan to the oven and bake for about 45 minutes, remove the piece of the aluminum foil and continue to cook for about 20 minutes. The exterior should become caramelized, charred at the edges, and crispy, while the internal temperature of the chicken reaches about 75°C. You can just cut through to check if you don’t have a meat thermometer.

Let the meat rest on the skewer for 5 minutes when you take it out of the oven. Take a sharp chef's knife and slice vertically down the stack, shaving off thin, juicy strips of shawarma. Dust with a little extra sumac and serve immediately with warm flatbreads, garlic sauce, pickles, tomatoes and fresh herbs.