How To Make Chicken Shawarma At Home.
Chicken Shawarma is juicy chicken marinated in a blend of Middle Eastern spices that are stacked in a cone-like shape and slowly roasted. It’s really popular street food in the Mediterranean, but you can get those same delicious flavours right at home.
Perfect chicken shawarma
Prep 30 min
Marinate 3 hr+
Cook 10 min
Serves 2, and is easily upscalable
4 boneless, skinless chicken thighs
For the marinade
1 tsp ground cumin
½ tsp turmeric
½ tsp smoked paprika
½ tsp black pepper
¼ tsp ground coriander
2 cardamom pods, seeds removed and ground
¼ tsp cinnamon powder
¼ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
2 tbsp lemon juice
2 tbsp olive oil
2 garlic cloves, peeled and crushed
To serve (all optional)
Flatbreads
Toum or tahini sauce
Zhoug or chilli sauce
Brined vegetables and/or chopped cucumber, tomato and onion
Chopped parsley
Bash out the chicken until it’s all of a fairly even thickness.
Put a small pan on medium heat, then add the ground spices and toast until fragrant.
Whisk into the remaining marinade ingredients then rub the mix all over the chicken and put in a sealed container in the fridge for between three and eight hours.
Cut the chicken into thin strips, then thread one end of each strip onto a metal skewer. Put a second skewer through the other end of each strip, and push the strips down to the far end of the skewers, so they’re tightly packed.
Heat the grill to medium and find a tray over which you can balance the skewers so they’re suspended rather than touching the base.
Grill for five minutes, then turn over and grill for another five minutes – the chicken should be charred and cooked through.
Rest the chicken in its own juices to cool down a little while you heat any breads and prepare the accompaniments, then serve immediately.
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