Chicken Shawarma made easily at home

Ingredients

• 1 kgboneless, skinless chicken thighs
• 60 ml (¼ cup)olive oil
• Juice of 1lemon
• 15 ml (1 tablespoon)garlic paste
• 7.5 ml (½ tablespoon)ginger paste
• 30 ml (2 tablespoons)honey
• 3.75 ml (¾ teaspoon)ground cumin
• 15 ml (1 tablespoon)chilli powder or paprika
• 2.5 ml (½ teaspoon)ground cinnamon
• 5 ml (1 teaspoon)ground coriander
• 3.75 ml (¾ teaspoon)dried oregano
• 3.75 ml (¾ teaspoon)ground turmeric
• 5 ml (1 teaspoon)ground black pepper
• 10 ml (2 teaspoons)salt
• 6–8pitas
• To tastepickled beetroot and onions
• To tastehummus
• To tastegarlic mayonnaise or toum
• To tastetomatoes and cucumbers, sliced into half-moons
• To tastelemon wedges
• To tastecoriander

Instructions

1. 1

   Marinate chicken

   Mix the chicken thighs with the olive oil, lemon juice, garlic paste, ginger paste, honey, cumin, chilli powder or paprika, cinnamon, ground coriander, oregano, turmeric, black pepper and salt. Leave to marinate for 30 minutes to 1 hour.

2. 2

   Preheat oven

   While the chicken marinates, preheat the oven to 220°C (428°F).

3. 3

   Line tin

   Line a loaf tin with baking parchment, leaving an overhang along the longer sides so you can lift out the cooked chicken.

4. 4

   Pack chicken

   Stack the chicken thighs in the tin, one on top of another, packing them tightly.

5. 5

   Broil chicken

   Set the oven to broil with only the top heating element on. Broil for 25 minutes, until the top is well charred and the chicken is cooked through, reaching an internal temperature of 74°C (165°F).

6. 6

   Heat barbecue

   For the barbecue method, preheat the grill to medium-high and brush the grill grates with oil.

7. 7

   Grill first side

   Put the chicken thighs on the grill and cook for 2–3 minutes, until golden brown. If they begin to char too quickly, adjust the heat. Turn the chicken and cook the other side for 2 minutes.

8. 8

   Baste chicken

   Brush the chicken generously with the leftover marinade in the bowl, then turn it and cook for 1 minute.

9. 9

   Finish grilling

   Continue basting, turning and cooking for about 1 minute at a time until the chicken has cooked for 8–10 minutes in total and the thickest part reaches 74°C (165°F).

10. 10

    Rest and slice

    Transfer the chicken to a plate and leave it to rest for 8–10 minutes before slicing.

What is chicken shawarma?

Shawarma is a Middle Eastern dish of seasoned meat traditionally cooked on a rotating spit and shaved into slices. This home version uses boneless chicken thighs, stacked in a loaf tin for the oven method or cooked directly on a barbecue.

The marinade combines citrus, garlic, ginger, honey and aromatic spices. Pitas and punchy toppings make it easy to turn the cooked chicken into a full meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 548 calories, 27g protein, 41g carbs, 31g fat.

The chicken supplies most of the protein, while the pitas contribute much of the carbohydrate. Olive oil, chicken thighs, hummus and garlic mayonnaise or toum are the main sources of fat; serve with plenty of sliced vegetables and pickles to balance the plate.

Why chicken thighs work

Thighs: Boneless, skinless thighs are easy to stack or grill and stay juicy as they cook. Keep the pieces as intact as possible so they are manageable on the barbecue.

Marinade: Lemon juice, oil, pastes, honey and spices coat the meat with a savoury, fragrant seasoning. Give it the full marinating time if you can, but keep within the recipe’s 30-minute to 1-hour range.

Getting the char

Oven method: Line the loaf tin with a parchment overhang so you can lift out the tightly packed chicken after cooking. The recipe calls for the top heating element only to brown and char the top.

Barbecue method: Start over medium-high heat and watch the chicken closely, turning it if it colours too quickly. Baste with the leftover marinade as directed, and cook until the thickest part reaches 74°C.

Check for doneness

Temperature: The reliable cue in either method is an internal temperature of 74°C at the thickest part of the chicken. On the barbecue, the recipe gives a total cooking time of 8–10 minutes, but use the temperature as your guide.

Resting: Leave the cooked chicken on a plate for 8–10 minutes before slicing. This also gives you time to arrange the pitas and accompaniments.

Build a shawarma pita

Spread: Add hummus and garlic mayonnaise or toum to a pita, then layer in sliced chicken. Pickled beetroot and onions bring a tangy contrast.

Fresh toppings: Add the sliced tomatoes and cucumbers, coriander and a squeeze of lemon. The pitas and accompaniments are served alongside the chicken, so everyone can assemble their own.

Choose your cooking method

Oven: The loaf tin keeps the thighs closely packed, and the top element gives the chicken a charred finish. Use the parchment overhang to lift it from the tin.

Barbecue: Grilling gives the chicken direct contact with the grates and involves turning and basting. Oil the grates before cooking as instructed to help prepare the surface.

Recipe notes & tips

• Leave the chicken to marinate for 30 minutes to 1 hour.
• Pack the thighs tightly in the loaf tin for the oven method.
• Use the parchment overhang to help lift the cooked chicken from the tin.
• Adjust the barbecue heat if the chicken starts charring too quickly.
• Check the thickest part of the chicken for an internal temperature of 74°C.
• Rest the chicken for 8–10 minutes before slicing.

Variations

• Choose paprika: Use paprika instead of chilli powder for the stated alternative.
• Use the barbecue: Grill the marinated thighs, turning and basting as directed.
• Add extra pickles: Serve with more pickled beetroot and onions for a sharper bite.
• Change the sauce: Choose garlic mayonnaise or toum to accompany the hummus.
• Serve as a platter: Put the sliced chicken, pitas and listed toppings on the table for everyone to assemble.

Common mistakes to avoid

• Loose packing: Stack the thighs tightly in the loaf tin so they stay together for the oven method.
• Fast charring: If the chicken darkens too quickly on the barbecue, adjust the heat.
• Skipping the temperature check: Use a thermometer and cook until the thickest part reaches 74°C.
• Cutting too soon: Rest the chicken for 8–10 minutes before slicing.
• Forgetting the grates: Brush the barbecue grates with oil before grilling.

How to store

Refrigerate leftover cooked chicken in a covered container and use within 3 days. Reheat until piping hot, or serve the chilled slices in a pita; store the toppings separately where possible.

Frequently asked questions