Chicken Shawarma

Name: Chicken Shawarma
Prep time: 15 min
Cook time: 30 min
Yield: 4-6
Cuisine: Middle Eastern

roubashahin.com.au

Craving a flavour trip? Try my Chicken Shawarma! It's super easy, packed with spices, and just like I remember from my childhood. Yum

PREP TIME

15 minutes

COOK TIME

30 minutes

Marinade

1-2 hrs or overnight

SERVES

4-6

About this recipe

If you’re craving a taste of the Middle East, you’re in the right place! I’m excited to share with you my Chicken Shawarma recipe, a dish that’s close to my heart and a classic in Middle Eastern cuisine. Growing up, shawarma was a staple at our family gatherings and barbecues. The distinct aroma of spices and the sound of sizzling meat bring back fond memories of those times. Although traditionally cooked over charcoal, I’ve adapted this recipe for the oven, making it easy for anyone to recreate these flavours at home.

This Chicken Shawarma recipe is not just about cooking; it’s about reliving a piece of my childhood and embracing the rich, aromatic spices that make this dish so special. The combination of garlic, cumin, paprika, turmeric, and a host of other spices creates a marinade that leaves the chicken incredibly tender and bursting with flavour.

I’ve always believed in the power of simplicity in cooking, and this recipe is a testament to that. Whether you’re a seasoned chef or just starting in the kitchen, you’ll find this Chicken Shawarma both straightforward and delightful.

For those who have enjoyed my other chicken dishes like the hearty Oven Roasted Chicken Chops and zesty Barbecue Chicken Wings, this recipe adds another dimension to your chicken adventures. And for something a bit different, don’t miss out on the Garlic Cream Chicken and everyone’s favourite, the Easy Herb Lemon Chicken.

Wrapped in warm pita bread and served with your favourite toppings, this Chicken Shawarma is a must-try. And you can’t forget the toum – the amazing garlic sauce that really makes it special. Check out my easy garlic toum recipe to make it even better. I’m excited for you to try this dish from my kitchen to yours and enjoy the taste of my heritage.

Ingredients

2kg boneless chicken thighs skinless
salt to taste
4 cloves garlic, minced
2 teaspoons ground coriander
1 teaspoon sweet paprika
1 tablespoon ginger powder
2 tablespoon sumac
¼ teaspoon white pepper
3 tablespoon plain yogurt
2 tablespoons tomato paste
4 tablespoon olive oil

Notes from Rouba

the key to a good shawarma lies in the marination. Marinate chicken overnight for deeper flavour.
Adjust the spices according to your taste.
Use a wire rack in the oven for crispier chicken.
Allow chicken to rest before slicing for juiciness.
Try spreading hummus instead of toum
Store leftovers in the fridge for 2-3 days.
Pair with tabbouli or fattoush for a complete meal.
For authentic flavour, consider grilling over charcoal.

Method

Step 1.

In a large bowl, combine garlic, spices, yogurt, tomato paste and olive oil. Mix well. Season the chicken with salt and add to the marinade, ensuring they're well-coated.

Cover the bowl and refrigerate for at least 1 hour, preferably more.

Step 2.

Preheat your oven to 200°C (400°F).

Line a oven tray with baking paper and arrange the marinated chicken on it. Cook for approximately 30-minutes or until fully cooked and slightly charred.

Once cooked, let it rest for a few minutes and then slice.

Step 3.

Warm up the pita bread. Add sliced chicken to the pita, followed by your choice of fresh vegetables and sauce.

I used garlic toum as a spread, pickled turnips, red onion, fresh chili (optional) pickled cucumber and hot chili sauce