Ingredients

Method

1. 1

   In a small bowl, prepare the wet ingredients for the marinade. Add the white vinegar, olive oil, American mustard, and crushed garlic.

2. 2

   Add the dry spices to the wet ingredients: smoked paprika, vegeta, onion powder, ground ginger, oregano, black pepper, and white pepper.

3. 3

   Whisk the marinade until it is smooth and well combined.

4. 4

   Place the chicken thigh fillets in a large baking dish or container. Season the chicken with salt.

5. 5

   Pour the prepared marinade over the chicken fillets.

6. 6

   Using your hands (gloves recommended), ensure each piece of chicken is thoroughly coated with the marinade.

7. 7

   Cover the container with plastic wrap and refrigerate for a full 24 hours to allow the flavors to penetrate the chicken.

8. 8

   Preheat your oven to 1800C (3500F) fan-forced.

9. 9

   Prepare the vertical skewer setup. Slice a potato in half and place one half, cut-side down, onto the base of the skewer plate to act as a stable base.

10. 10

    Begin stacking the marinated chicken fillets onto the vertical skewer, pressing each layer down firmly.

11. 11

    Once all the chicken is stacked, place the other half of the potato on top of the skewer. Pour any remaining marinade from the dish over the stacked chicken.

12. 12

    Arrange onion wedges and whole or halved tomatoes around the base of the chicken stack in the tray. Drizzle a little extra olive oil over everything.

13. 13

    Place the shawarma into the preheated oven and bake for approximately 1 hour and 15 minutes, or until the chicken is cooked through and the edges are golden and slightly crispy.

14. 14

    Once cooked, remove from the oven and let it rest briefly. Drizzle some of the pan juices over the top.

15. 15

    To serve, thinly slice the chicken vertically off the skewer. Serve warm in flatbread with accompaniments like toum (garlic sauce), hummus, pickles, and fries.