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Chicken Shawarma

Course Main Course
Cuisine Middle-Eastern
Keyword chicken, kebab, sharwarma

  • 2 lemons juiced
  • 4-8 tablespoons olive oil - dependent on taste
  • 6 cloves garlic peeled and minced
  • 1 teaspoon sea salt
  • Several grinds of black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • a pinch ground cinnamon
  • Red pepper flakes to taste
  • 1 kg boneless skinless chicken thighs
  • 2 large red onions peeled and quartered

  1. Prepare a marinade for the chicken. Combine the everything except the onion and chicken and whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours (see note)
  2. When ready to cook, heat oven to 220 degrees. Add the quartered onions to the chicken and marinade, and toss once to combine. Tip the chicken and onions onto a large rimmed oven tray, spreading everything evenly across it.

  3. Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. Fry the slices and any remaining juices from the tray in a hot non-stick pan until it crisps to your taste. Serve with tomatoes, cucumbers, pitta bread or flatbread, garlic sauce, sriracha or other hot sauce, pickles, falafel, hummus or anything else you fancy

Note

If you want this on a weekday evening I mix the marinade ingredients the evening before, store in the fridge and then add the chicken to the mixture in the morning and pop back in the fridge to marinade whilst I'm at work.