I am not going to lie, this Chicken Shawarma Recipe is going to become a firm family favourite. I would go as far as saying it will lock your socks off. This is my eldest’s sons favourite chicken kebab recipe in the world and you know what all it takes is some store cupboard spices.
This recipe for Chicken Shawarma will totally become one of your go-to meals. It is a brilliant addition to our fakeaway Doner Kebab. You will never need to go to a kebab shop for a takeaway again.
Recipe for Chicken Shawarma
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When I was younger I used to do the accounts for a friends pizza shop and when she was unwell I stepped in and worked for a couple of evenings a week in the shop. That is where I discovered Shawarma and my love for it.
Ideally you would want to make this with skinned and boned chicken thighs, however, it is so adaptable it works with mini fillets or even chicken breast and there is nothing stopping you coating a hole chicken in the marinade.
I am going to give you instructions for cooking these in the oven but for a true Chicken Shawarma, you can cook it over coals, so perfect for a summer BBQ.
People always think that this recipe is really hard work, but it is soooooooo easy. Make sure you make more than you think you need as it is brilliant for leftovers.
- 2 tbsp cornflour
- 1 tbsp salt
- 1 tsp ground cumin
- 1 tsp dried coriander
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- ½ tsp ground cloves
- 1 tbsp cayenne
- 1 tsp ground cinnamon
- 2 tbsp vegetable oil
- 750 g boneless skinless chicken thighs halved
Preheat the oven to 180°C/fan 160°C.
For the shawarma marinade, mix together the cornflour, salt, cumin, coriander, paprika, turmeric, cloves, cayenne and cinnamon. I tend to use cumin and coriander seeds and whole cloves and then pound in a pestle and mortar.
Put the oil into a bowl, then add the chicken and stir it around. Add the dry spice mix and stir to coat all the chicken pieces well. Allow to marinade for at least an hour.
Layer the chicjken in a roasting tin and cook for 35 to 40 minutes
When the shawarma is ready, leave it in the tin for 10 minutes so that all the juices can go back into the chicken.
Tip it out of the roasting tin and slice your shawarma. We like to eat this piled into pitta breads or flat breads with salad and garlic sauce.
Any leftovers can be kept in the fridge, or frozen. Plus you can mix up extra coating and keep fin a jar for next time.
If using chicken breasts, then butterfly the breasts and give them a light bash with a rolling pin.
Tip – I use a ziplock style bag for the marinade and then place all the chicken inside and give it a good shake, that way you can pop in the fridge until you need it. You can also freeze it at this point too.