Chicken Shawarma

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Whisk all the marinade ingredients together and coat the chicken thighs thoroughly, working the mixture under and over the skin.

   Mark done

2. Marinate, covered, in the fridge for at least 4 hours, ideally 24.

   Mark done

3. Arrange the thighs skin-side up on a rack set over a foil-lined tray, spaced apart.

   Mark done

4. Roast at 220°C / 430°F for 30 to 35 minutes, until the skin is browned and the meat reaches 75°C.

   Mark done Start 30 min timer

5. Rest for 10 minutes, then slice into thin strips across the grain.

   Mark done Start 10 min timer

6. Spread the slices on the tray, toss with the rendered pan juices, and grill on high for 4 to 5 minutes, stirring once, until the edges are dark and crisp.

   Mark done Start 4 min timer

7. Warm the flatbreads, spread with garlic sauce and pile on the chicken.

   Mark done

8. Add red onion tossed with sumac, tomato, pickles and parsley, then roll tightly and serve.

   Mark done

Chef’s Tips

• Skin on is essential — it renders and bastes the meat, then crisps into the best bits.
• Toum, the Lebanese garlic emulsion, is worth making: blend 4 garlic cloves with 1 tsp salt, then drizzle in 250 ml oil and 2 tbsp lemon juice.
• The final grill after slicing is what separates roast chicken from shawarma.

Pairing Suggestions

• A cold lager or mint lemonade
• Serve with hummus, tabbouleh and pickled turnips
• Finish with knafeh

Storage & Reheating

Refrigerate 4 days, freeze 3 months. Reheat in a hot dry pan for 3 minutes to re-crisp the edges.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.