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Chicken Shawarma

Oven-roasted chicken shawarma marinated in lemon, garlic and warm spices, served in flatbread with garlic sauce and pickles.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting 2 hours
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 800 g boneless chicken thighs
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 3 cloves garlic grated
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1 tsp salt
  • 4 flatbreads or pitas
  • Garlic sauce pickles and salad, to serve

Method
 

  1. Mix the oil, lemon juice, garlic, spices and salt. Coat the chicken and marinate for at least 2 hours or overnight in the fridge.
  2. Heat the oven to 220°C. Spread the chicken on a lined tray.
  3. Roast for 22–25 minutes until cooked through and charred at the edges.
  4. Rest for 5 minutes, then slice thinly.
  5. Warm the flatbreads and fill with chicken, garlic sauce, pickles and salad.

Notes

Finish the sliced chicken in a very hot dry pan for 1 minute to get the crisp edges of rotisserie shawarma.