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Shredded Shawarma

Happiness is eating a good shwarama!

I hate leaving my oven on to warm up food for shabbat day during these hot summer weeks. I like lunches that taste good and don’t have to be warmed up.

In steps shredded chicken shawarma. I Roasted an entire chicken with onions and shredded to be stuffed in homemade pita along with chummus, Israeli pickles, red cabbage, Israeli salad , and pickled red onions.

1 TBS olive Oil 

1/2 Tsp @all_shuk_up Herb De Provence Sea Salt

2 TBS @all_shuk_up Shawarma Spice

1 Cup Water

1.5 Tsp @all_shuk_up Chicken Soup Mix

4 LB Whole Chicken

2 Yellow Onions, Sliced


Preheat Oven to 375 degrees. Place sliced onion, chicken soup mix and water in a 9x13 pan, place chicken on top and sprinkle with shawarma spice and Herb De Provence salt. Drizzle with oil, cover with foil tightly and cook for 1 hour. Uncover and increase temperature to 450 degrees for 30 minutes.