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Chicken Shawarma

As this recipe is for my 6 minute BBC radio slot I am sharing a quick version but also the recipe if you want to make your own shawarma marinade. 

An authentic shawarma would use skin on boneless joints but my teenagers hate skin so this is my quick cook version. I have suggested 1kg of thighs because they are so moreish you’ll want leftovers!

I didn’t have any flatbreads so we used soft tortilla and added rocket salad with plenty of herbs and finished with some greek yoghurt. It was delicious! 

1kg chicken thighs, skinless boneless

4 tbsp shawarma paste OR marinade recipe below

2 red onions, halved and sliced

2 sprigs thyme

2 cinnamon sticks

To serve

4 spring onions, sliced

2 tbsp chopped parsley

2 tbsp chopped mint

Greek yoghurt

1 lemon, quartered

1 pack soft taco wraps

Marinade (Instead of shawarma paste above)

2.5 tbsp baharat spice mix (I used Bart)

10 garlic cloves, peeled and roughly chopped

1 red chilli, roughly chopped

1 tsp salt

80 ml lemon juice

125ml olive oil

Chicken Shawarma Served In A Pitta Wrap

Put the chicken and onions in a bowl. Mix with the paste (or marinade), thyme sprigs and cinnamon sticks. Cover and leave to marinate for at least 1 hour but ideally overnight.

Preheat the oven to 200C fan.

Place the chicken in a roasting tin, sprinkle over the onion and any marinade left in the bowl. Roast for 30 minutes turning the chicken pieces half way through.

Sprinkle with herbs and spring onions. Serve with flatbreads and greek yoghurt and tuck in.

Make your own marinade

Add all the ingredients to a mini food processor and blitz to a paste

Chicken shawarma

Chicken shawarma

Jules
As this recipe is for my 6 minute BBC radio slot I am sharing a quick version but also the recipe if you want to make your own shawarma marinade. 
An authentic shawarma would use skin on boneless joints but my teenagers hate skin so this is my quick cook version. I have suggested 1kg of thighs because they are so moreish you'll want leftovers!
I didn't have any flatbreads so we used soft tortilla and added rocket salad with plenty of herbs and finished with some greek yoghurt. It was delicious! 
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Marinating 1 hr
Course Lunchbox or Snack, Main Course
Cuisine North African
Servings 4 people
Calories 617 kcal

Ingredients
  

  • 1 kg chicken thighs - skinless boneless
  • 4 tbsp shawarma paste OR marinade recipe below
  • 2 red onions halved and sliced
  • 2 sprigs thyme
  • 2 cinnamon sticks

To serve

  • 4 spring onions sliced
  • 2 tbsp chopped parsley
  • 2 tbsp chopped mint
  • greek yoghurt
  • 1 lemon cut into wedges
  • 8 soft tacos wraps

Marinade (instead of shop bought paste)

  • 2.5 tbsp Baharat spice blend I used Bart
  • 10 cloves garlic roughly chopped
  • 1 red chilli
  • 1 tsp salt
  • 80 ml lemon juice
  • 125 ml olive oil

Instructions
 

  • Put the chicken and onions in a bowl. Mix with the paste (or marinade), thyme sprigs and cinnamon sticks. Cover and leave to marinate for at least 1 hour but ideally overnight.
  • Preheat the oven to 200C fan.
  • Place the chicken in a roasting tin, sprinkle over the onion and any marinade left in the bowl. Roast for 30 minutes turning the chicken pieces half way through.
  • Sprinkle with herbs and spring onions. Serve with flatbreads and greek yoghurt and tuck in.

Make your own marinade

  • Add all the ingredients to a mini food processor and blitz to a paste

Video

Nutrition

Calories: 617kcalCarbohydrates: 17gProtein: 46gFat: 41gSaturated Fat: 7gTrans Fat: 1gCholesterol: 215mgSodium: 1982mgPotassium: 878mgFiber: 4gSugar: 5gVitamin A: 317IUVitamin C: 48mgCalcium: 104mgIron: 5mg
Tried this recipe?Let us know how it was!

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