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!
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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
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!