Chicken Shawarma
Roasted meat on a spike, tantalise their tastebuds with spiced chicken shawarma, and dress your table with an array of mezze-inspired sides.
Servings: 10 people
Equipment
- This is an affiliate link.Shawarma skewer
Ingredients
- 2kg / 4 lbs skinless boneless chicken thighs
- 4 tbsp vegetable oil
- 4 tsp ground coriander
- 4 tsp ground cumin
- 4 tsp This is an affiliate link.smoked paprika
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp cinnamon
- 1/2 tsp allspice
- 2 tsp salt
- 1 tbsp garlic powder
- 2 lemons juice only or 2 tbsp white wine vinegar
Instructions
- Mix all spices, salt, vegetable oil and the juice of 2 lemons in a large mixing bowl, add the chicken thighs and mix thoroughly until the chicken is evenly coated with the marinade. (Using your hands is the best way to do it.) Cover the bowl with plastic wrap and marinade overnight in the refrigerator.
- Preheat the oven to 190C/375F skewer the chicken thighs on a shawarma spike and put in the oven for 30 minutes. After 30 minutes take out of the oven and wrap the chicken in tin foil to prevent the chicken from drying out, then return to the oven for 30 minutes longer or until the internal temperature reaches 165F/73C.
- Remove from the oven and let it rest for 10 minutes, then shave slices of cooked chicken with a sharp knife to be served in a warm flatbread.
Notes
Alternatively, instead of individual spices listed you can use 6 tablespoons of the store bought shawarma spice mix.
Nutrition
Calories: 256kcal | Carbohydrates: 4g | Protein: 39g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 190mg | Sodium: 646mg | Potassium: 578mg | Fiber: 2g | Sugar: 1g | Vitamin A: 471IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 3mg