Chicken Shawarma

🥘 Ingredients

• boneless chicken thighs 3 lb
• shawarma spice 3 Tbs
• whole-milk yogurt ½ cup
• lemon juice ¼ cup
• garlic 6 cloves
• olive oil 3 Tbs
• kosher salt 2 tsp
• lamb fat 2 oz
• yellow onion 1 large
• rendered fat 1 Tbs

1. 1

   Coat boneless chicken thighs piece by piece with shawarma spice , whole-milk yogurt , lemon juice , garlic , olive oil and kosher salt , then cover and 12 hr in the fridge.
2. 2

   Stack @&( timer flat in a loaf tin , pressing each piece hard onto the last so there is no air between them, and cap it with lamb fat and yellow onion .
3. 3

   Roast @&( timer in the oven at 325°F (160°C) 1 ¼ hr , until a skewer meets no resistance, then take it to 450°F (230°C) for 15 min to blacken the crown.
4. 4

   Rest @&( timer 20 min , turn it out of the tin, and shave it down the sides in thin sheets with a long knife, the way it comes off the cone.
5. 5

   Crisp @&( timer in a very hot skillet in rendered fat 2 min , tossing once, until the edges catch and go brittle.