Chicken shawarma
Spiced, oven‑roasted chicken with charred edges and juicy centres, ideal for wraps, bowls or easy weeknight dinners
Equipment
- vertical skewer
Ingredients
- 10 chicken thighs, skinless and boneless
- 1 lemon (approx 2 tbsp)
- 3 tbsp olive oil
- 4 garlic cloves, crushed
- 1 tsp paprika
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- ½ onion
Instructions
- In a large bowl, add the chicken thighs.
- In a small bowl, add all the other ingredients and mix together.
- Coat the chicken thighs thoroughly and marinate for at least 1 hour (overnight gives best flavour).
- Thread the half onion so it's at the bottom of your vertical skewer. Then layer the marinated meat on top tightly to form a stacked kebab.
- Cook in the oven for around 50mins - 1 hour until chicken is cooked through, then leave to rest for 10mins.
- With a sharp knife slice into thin strips to mimic traditional shawarma shavings.