Chicken Shawarma

Ingredients

Preparation

1. 1

   Prepare the chicken

   Trim the chicken thighs, removing large pieces of fat and any cartilage. Leave them whole or cut very large pieces in half so the thickness is relatively even.

2. 2

   Mix the spices

   In a large bowl, combine the cumin, ground coriander, paprika, turmeric, cinnamon, cardamom, cayenne, salt and pepper. Mix the dry spices before adding liquids so they distribute more evenly.

3. 3

   Prepare the marinade

   Add the yogurt, olive oil, 45 ml lemon juice and five garlic cloves to the spices. Whisk until the marinade is smooth, thick and highly aromatic.

4. 4

   Marinate the chicken

   Add the chicken and massage each piece so it is thoroughly coated. Cover and refrigerate for at least four hours, ideally eight to twelve hours. Avoid marinating for more than twenty-four hours.

5. 5

   Prepare the tahini sauce

   Mix the tahini, 35 ml lemon juice, garlic clove and salt. The mixture will thicken. Gradually whisk in the cold water until the sauce becomes smooth, creamy and loose enough to drizzle.

6. 6

   Prepare the vegetables

   Cut the tomatoes and cucumber. Slice the red onion very thinly and chop the parsley. Keep each component separately refrigerated until assembly.

7. 7

   Preheat the oven

   Preheat the oven to 230°C conventional or about 220°C fan-assisted. Place a metal baking tray in the oven while it heats so the cooking surface becomes very hot.

8. 8

   Arrange the chicken

   Carefully remove the hot tray and line it if necessary with high-temperature baking paper. Arrange the chicken in a single layer with space between the pieces. Remove only marinade that is dripping excessively.

9. 9

   Roast the chicken

   Roast for about twenty to twenty-five minutes depending on thickness. Turn the pieces after twelve minutes. The juices should bubble around the meat and the edges should begin to brown.

10. 10

    Check doneness

    Check the thickest part. The chicken should reach at least 74°C internally. Chicken thighs generally remain juicy even somewhat above this temperature.

11. 11

    Char under the grill

    Switch the oven to a very hot grill setting and position the tray fairly close to the heating element. Grill for one to three minutes, watching constantly, until dark brown and lightly charred areas appear.

12. 12

    Rest the chicken

    Transfer the chicken to a board and let it rest for five minutes. This allows the juices to redistribute so they do not immediately run out when the meat is sliced.

13. 13

    Slice thinly

    Slice the chicken thinly against the grain. Toss the slices with any juices collected on the board to retain maximum flavour and moisture.

14. 14

    Increase the charred edges

    For a texture closer to spit-roasted shawarma, spread the sliced chicken on the tray and return it under the grill for thirty to sixty seconds. The tips should become crisp without drying out the meat.

15. 15

    Warm the pita breads

    Warm the pita breads in the oven for two to three minutes or in a dry frying pan for a few seconds per side. Wrap them in a clean cloth afterwards so they remain soft.

16. 16

    Assemble the shawarmas

    Open or lay out a pita bread. Add a layer of tahini sauce, a generous portion of hot chicken, tomatoes, cucumber, red onion and parsley. Add pickles or extra sauce if desired.

17. 17

    Roll and serve

    Fold in the sides, then roll the bread firmly around the filling. Serve immediately, optionally with hummus, salad, pickles and roasted potatoes.

Tips & tricks

• Use boneless chicken thighs rather than breasts for juicier meat.
• Marinate the chicken for at least four hours, ideally overnight.
• Do not use excessive lemon juice for a very long marinade, as it can make the surface of the meat mushy.
• Keep the chicken pieces similar in thickness for even cooking.
• Cook at high heat to reproduce the roasted character of shawarma.
• Do not overcrowd the tray or the chicken will steam instead of roast.
• Use the oven grill for one to three minutes at the end to intensify the charred edges.
• Rest the meat for five minutes before slicing.
• Slice the chicken thinly against the grain.
• Optionally return the sliced chicken under the grill for one minute to increase caramelisation.
• Warm the pita bread just before serving so it remains soft.
• Add sauces and raw vegetables at the last moment so the bread does not become soggy.

Variations

• Replace chicken thighs with breast, reducing the cooking time slightly.
• Add cayenne pepper for a spicier version.
• Replace the tahini sauce with a garlic toum-style sauce.
• Serve the shawarma as a plate with rice, salad and pita bread.
• Add pickled turnips or cucumbers to the wrap.
• Add sumac to the raw onion for a tangy note.
• Cook on a barbecue for a smokier flavour.
• Add a few roasted potatoes inside the sandwich.

Storage

Cooked chicken shawarma keeps for up to three days in the refrigerator in an airtight container. Reheat in a frying pan or a 180°C oven for a few minutes to preserve the roasted edges. Store sauces, raw vegetables and bread separately. Raw marinated chicken should be refrigerated and cooked within twenty-four hours. Cooked chicken can be frozen for up to two months.

Nutrition facts(per serving)

What to serve with this recipe?

• Hummus
• Tahini sauce
• Pita bread
• Pickled turnips

Frequently asked questions