I looove a chicken shawarma – nothing beats the garlicky saucy goodness, especially when you take that last bite. While its hard to replicate this at home, without a rotisserie, this recipe below is still really delicious, super easy, and gives you all the flavours you’d expect from your shawarma spot. For a lighter option, I usually leave the chicken on the bone and serve it with a simple salad and cooling dip, such as hummus or moutabal.
Roasted chicken shawarma (For 2)
- Half a chicken, cut into pieces (skinless, boneless if your prefer)
- 1 large garlic clove, finely chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon chilli powder
- 1 pinch of ground nutmeg
- 1 pinch of ground cinnamon
- Salt and pepper to season
- Juice of half a lemon
Method
- In a bowl combine the lemon juice, olive oil, garlic and the spices. Season with salt and pepper. Add the chicken and mix well till evenly coated. Leave to marinate for a minimum of one hour, but preferably overnight.
- Preheat the oven to 180C. Place the chicken in the oven and roast for around 40-45 minutes (if using boneless chicken, reduce the cooking time by a few minutes). The chicken should be slightly charred on top, but still juicy inside.
- To serve, you can slice up the chicken or keep it whole and on the bone. It goes well with some warm pitta bread and a cooling dip. I also like to serve this with a salad of sliced onions, cucumbers, tomatoes and parsley, dressed in lemon juice, salt and olive oil.
She Likes to Cook 