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Chicken Shawarma laid out on a table along with pita, hummus, veggies, pickled beets and onions
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4.96 from 22 votes

Chicken Shawarma made easily at home

Making middle eastern chicken shawarma is easier than you think at home. You can bake it in the oven for an amazing char or grill it at a barbecue. Serve it with pita, hummus, pickled veggies etc for a super authentic experience
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Middle Eastern
Diet: Gluten Free, Halal
Servings: 8 people
Author: Richa

Ingredients

For the Shawarma

  • 1 kg chicken thighs boneless and skinless
  • ¼ cup olive oil
  • 1 lemon juiced
  • 1 tablespoon garlic paste
  • ½ tablespoon ginger paste
  • 2 tablespoons honey
  • 3/4 teaspoon cumin ground
  • 1 tablespoon chilli powder or paprika
  • 1/2 teaspoon cinnamon ground
  • 1 tsp coriander powder
  • ¾ teaspoon oregano dried
  • ¾ teaspoon turmeric ground
  • 1 teaspoon black pepper ground
  • 2 teaspoons salt

Add Ons

  • 6-8 Pitas
  • Pickled Beetroot and Onions (See Note 2)
  • Hummus (See Note 3)
  • Garlic Mayo or Toum (See Note 4)
  • Sliced tomatoes and cucumbers half moons like the beetroot
  • Lemon Wedges
  • Coriander

Instructions

  • Marinate all the ingredients mentioned under Chicken Shawarma and set aside for 30 minutes to 1 hour
  • In the meanwhile, preheat the oven to 220 C/428 F
  • Line a loaf tin with parchment paper overhang on the longer side to make it easy to pull out the grilled chicken later
  • Layer the chicken thighs one on top of the other so that all the chicken is tightly packed in the tin
  • Broil (only the top heating element on) for 25 minutes till the top is nicely charred and the chicken is cooked through and registers an internal temperature of 74 C/165 F

Grilling Instructions

  • Prepare the grill by preheating the grill to medium high and brush the bbq grills with oil
  • Place the chicken thighs on the grill and cook for 2-3 minutes (wait till golden brown but if it starts charring too fast, adjust the heat), and then flip the chicken to cook the other side for 2 minutes.
  • Baste generously with leftover marinade in the bowl and flip and cook for 1 minute
  • Keep repeating the basting and flipping every minute or so till the chicken has been cooking for 8-10 minutes and the internal temperature of the thickest part of the chicken registers 74 C/165 F
  • Transfer all the chicken to a plate and let it rest for 8-10 minutes before slicing

Video

Notes

  1. Shawarma Seasoning: Make a large batch of the shawarma seasoning by combining all the ingredients except chicken, olive oil, honey and salt and store it in an airtight jar for use later
  2. Pickled beets and onions: Thickly slice 1 beetroot and onion and toss it with 3 tablespoons white vinegar, 1 teaspoon sugar and 1/2 teaspoon salt. Set aside for 1-2 hours, mix again and use
  3. Hummus: Use my favourite hummus recipe which gives you light and airy hummus every single time
  4. Garlic Mayo: In a jar, add 1 egg, 1 teaspoon dijon mustard, 1/4 teaspoon garlic paste, 4 teaspoons lime juice, 1/4 tsp salt and 1 cup oil. Use a hand blender to slowly blend this up and you'll have thick and creamy garlic mayo in a minute
  5. Pita: Substitute pita with with gluten-free pita to make this a gluten-free recipe. 

Nutrition

Calories: 548kcal | Carbohydrates: 41g | Protein: 27g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 124mg | Sodium: 1042mg | Potassium: 401mg | Fiber: 3g | Sugar: 5g | Vitamin A: 535IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 3mg