Chicken Shawarma

Let's cook

1. 1

   Marinate overnight

   Combine the yoghurt, oil, lemon juice, all the spices, and garlic. Coat the thighs and refrigerate at least 4 hours, ideally overnight.

   💡

   The yoghurt acid tenderises and the spices need time. Overnight makes a visible difference.

2. 2

   Use thighs, not breast

   Thighs have the fat to survive high-heat roasting. Breast dries out long before the edges char.

3. 3

   Stack for roasting

   Pile the marinated thighs tightly on top of each other on a tray, or press them into a loaf tin, to mimic a vertical spit. This keeps the interior moist while the outside chars.

4. 4

   Roast hot

   Roast at 425°F (220°C) for 35–40 minutes until the top is blackened in patches and the internal temperature reaches 175°F.

5. 5

   Rest and slice thin

   Rest 10 minutes, then slice thinly across the stack so every slice has some charred edge.

6. 6

   Crisp the slices

   Toss the slices in a hot dry pan for 2 minutes to crisp the edges further, then pile into flatbreads with tahini, salad, and pickles.

   💡

   This final crisping is what makes it taste like it came off a real spit.

Nutrition & Safety