Chicken Shawarma

Chicken Shawarma on white plater with flat breads and lemon cheeks

Chicken shawarma is a fabulous recipe to cook for a crowd. Garlicky and lemon chicken marinated in loads of flavour bomb spices then oven baked for hands-free cooking. Perfect for entertaining as the chicken can be marinated the day before and the yoghurt mixed ready in the fridge. Slice up some cucumber and tomato on the day along with some pitted olives and you are good to go! You can either make some flatbreads or save time and buy them for this crowd pleasing meal. Everyone helps themselves. Too easy!

MARINATING THE CHICKEN

This could not be easier. Slice red onion, toss in the garlic, spices add lemon juice and olive oil then the chicken. Give it all a good mix to coat and cover leaving in the fridge overnight ready to pop onto a pan sheet and roast!

 

SERVING THE SHAWARMA

As chicken shawarma is a great main for a crowd it is also fabulous to lay everything on platters and let guests help themselves. Load up the chicken platter with wedges of fresh lemon and sprinkle with chopped Italian parsley. Serve with a mixed platter of cucumber slices and tomato wedges. Add a bowl of garlicky lemon yoghurt drizzled with some olive oil and dusted with cumin on top. Stack the flatbreads on another platter along with a big bowl of pitted kalamata olives. Too easy, and the colours look great. Hands-free for the host…..got to love that!

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Chicken Shawarma


  • Author: Slightly adapted from NYT
  • Prep Time: 10 minutes plus marinating time
  • Cook Time: 30-40 minutes
  • Total Time: 50 minutes plus marinating
  • Yield: 4 - 6 serves 1x

Description

Delicious and flavour packed roasted chicken shawarma is a great dish for cooking for a crowd. Marinade the chicken the day before then throw on a sheet pan. Pop in the oven and voila 30-40 minutes later you are in downtown Istanbul!


Scale

Ingredients

  • 1/3 cup (80 ml) fresh lemon juice
  • 1/2 cup (125 ml) plus 1 tablespoon (15 ml) olive oil
  • 8 fat cloves garlic, finely chopped
  • 1 teaspoon salt
  • 2 teaspoons each of freshly ground black pepper, ground cumin and paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon red pepper flakes (chilli)
  • 2 pound (1 kilo) boneless chicken thighs skin on
  • 2 large red onions, peeled and quartered – separating layers
  • 3 tablespoons chopped fresh parsley

Instructions

CHICKEN MARINADE:

  • Combine lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes (chilli)
  • in a large bowl and whisk to combine
  • Add chicken and coat evenly
  • Cover and refrigerate for 1-12 hours

COOKING CHICKEN:

  • Heat oven to 425 F (220C)
  • Toss onion in remaining tablespoon oil and place on a rimmed sheet pan
  • Remove chicken from marinade and place over onion spreading pieces evenly – discard any residual marinade
  • Bake on the middle shelf in the oven for 30-40 minutes or until browned and cooked
  • Scatter with parsley and serve with garlic yoghurt, tomato, cucumber and onion

Notes

  • chicken and onion can be marinated the day before
  • marinated chicken can be frozen prior to cooking
  • Category: Chicken
  • Method: Bake
  • Cuisine: Middle Eastern

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