Chicken Shawarma
Ingredients
- 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
Instructions
- 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.
Recipe Notes
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.