Chicken shawarma
Spiced chicken thighs roasted hot, sliced thin and rolled into flatbreads with garlic sauce, pickles and salad.
- Serves4
- Prep20 min
- Marinate2 hr
- Cook25 min
- HeatWarm
Proper shawarma is cooked on a vertical spit, but thighs roasted on a very hot tray and sliced thin get you surprisingly close. The garlic sauce is the part people remember.
Ingredients
- For the chicken
- For the garlic sauce
- To serve
Ask at the counter for1kg boneless chicken thigh
Method
Mix the oil, lemon juice, garlic, spices and salt. Coat the chicken, cover and marinate in the fridge for at least 2 hours, or overnight.
Heat the oven to 220°C (200°C fan, gas 7). Spread the chicken out in one layer on a large lined tray.
Roast for 20 to 25 minutes until charred at the edges and cooked through.
Meanwhile, mix the garlic sauce ingredients with a pinch of salt.
Rest the chicken for 5 minutes, then slice it thinly. Warm the flatbreads, spread with garlic sauce, fill with chicken, pickles and salad, and roll up tightly.
Tips
- For extra char, toss the sliced chicken in a very hot frying pan for 1 to 2 minutes before wrapping.
- Put chips inside the wrap for the takeaway version.
Good to know
- Make ahead and freezing
- Freeze the chicken in its marinade and defrost it in the fridge overnight.
- Heat
- Warm. Add green chillies at the table if you like it hotter.