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
Sliced tomatoes and cucumbershalf 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
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
Pickled beets and onions: Thickly slice 1 beetroot and onion and toss it with 3 tablespoons white vinegar, 1 teaspoon sugar and ½ teaspoon salt. Set aside for 1-2 hours, mix again and use
Hummus: Use my favourite hummus recipe which gives you light and airy hummus every single time
Garlic Mayo: In a jar, add 1 egg, 1 teaspoon dijon mustard, ¼ teaspoon garlic paste, 4 teaspoons lime juice, ¼ teaspoon 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
Pita: Substitute pita with with gluten-free pita to make this a gluten-free recipe.