Chicken Shawarma
Marinated chicken thigh shawarma with warm spices, plum tomatoes, and fresh parsley served on flatbread with lemon.
TOTAL TIME
2 hr 45 min
ACTIVE TIME
14 min
QUANTITY
~2.15 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/21
Tools0/16
Ingredients0/21 gathered · 4 servings
120ml
60ml
2piece
5clove
2tsp
1tsp
1tsp
0.5tsp
0.5tsp
1tsp
0.25tsp
0.5tsp
2tsp
boneless, skinless1,000g
60ml
30ml
2piece
1piece
1piece
4piece
20g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 120ml | — | — | |
| 2 | | 60ml | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 5clove | — | — | |
| 5 | | 2tsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 0.5tsp | — | — | |
| 9 | | 0.5tsp | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 0.25tsp | — | — | |
| 12 | | 0.5tsp | — | — | |
| 13 | | 2tsp | — | — | |
| 14 | | 1,000g | boneless, skinless | — | |
| 15 | | 60ml | — | — | |
| 16 | | 30ml | — | — | |
| 17 | | 2piece | — | — | |
| 18 | | 1piece | — | — | |
| 19 | | 1piece | — | — | |
| 20 | | 4piece | — | — | |
| 21 | | 20g | — | — |
Tools19 items
Serveware1 item
Procedure47 steps
1 of 47
Spoon the yogurt into a large bowl.
Plain full-fat yoghurt · 120 ml
⏱ 5s
ResultFull-fat plain yogurt2 of 47
Pour the olive oil into the bowl.
Extra-virgin olive oil · 60 ml⏱ 5s
ResultFull-fat plain yogurt and extra-virgin olive oil3 of 47
Finely grate the zest of one lemon directly into the bowl.
Lemon · 1 piece
⏱ 30s
ResultFinely grated lemon rind4 of 47
Halve the zested lemon and squeeze it into the bowl, catching any pips.
⏱ 20s
ResultFresh lemon juice5 of 47
Peel all five garlic cloves.
Garlic · 5 clove
⏱ 30s
ResultPeeled garlic cloves6 of 47
Mince the peeled garlic cloves as finely as you can.
⏱ 40s
ResultFinely minced garlic7 of 47
Scrape all the minced garlic into the bowl.
⏱ 5s
ResultFresh lemon juice and finely minced garlic8 of 47
Add the ground cumin to the bowl.
Ground cumin · 2 tsp⏱ 5s
ResultFresh lemon juice and finely minced garlic and ground cumin9 of 47
Add the ground coriander to the bowl.
Ground coriander · 1 tsp⏱ 5s
ResultFresh lemon juice and finely minced garlic mixture10 of 47
Add the ground turmeric to the bowl.
Ground turmeric · 1 tsp⏱ 5s
ResultFresh lemon juice and finely minced garlic mixture11 of 47
Add the ground cinnamon to the bowl.
Ground cinnamon · 0.5 tsp⏱ 5s
ResultFresh lemon juice and finely minced garlic mixture12 of 47
Add the ground allspice to the bowl.
Ground allspice · 0.5 tsp⏱ 5s
ResultFresh lemon juice and finely minced garlic mixture13 of 47
Add the sweet paprika to the bowl.
Sweet paprika · 1 tsp⏱ 5s
ResultFresh lemon juice and finely minced garlic mixture14 of 47
Add the cayenne pepper to the bowl.
Cayenne pepper · 0.25 tsp⏱ 5s
ResultFresh lemon juice and finely minced garlic mixture15 of 47
Add the ground black pepper to the bowl.
Ground black pepper · 0.5 tsp⏱ 5s
ResultFresh lemon juice and finely minced garlic mixture16 of 47
Add the salt to the bowl.
Salt · 2 tsp⏱ 5s
ResultFresh lemon juice and finely minced garlic mixture17 of 47
Whisk everything together until you have a smooth, well-combined marinade.
⏱ 30s
ResultShawarma marinade18 of 47
Add the chicken thighs to the bowl of marinade.
Chicken thigh · 1,000 g⏱ 10s
ResultShawarma marinade and chicken thigh19 of 47
Turn the chicken thighs in the marinade with your hands, making sure every piece is thoroughly coated.
⏱ 1 min
ResultMarinated chicken thighs20 of 47
Cover the bowl tightly with cling film.
⏱ 10s
21 of 47
Place the bowl in the refrigerator.
⏱ 10s
ResultMarinated chicken thighs22 of 47
Leave the chicken to marinate for at least 2 hours, or overnight for the best depth of flavour.
⏱ 2 hr
ResultMarinated and rested chicken thighs23 of 47
Take the bowl out of the refrigerator and let it sit at room temperature while the oven heats.
⏱ 10s
ResultMarinated and rested chicken thighsused in step 2524 of 47
Preheat the oven
⏱ 15 min
25 of 47
Lift the marinated chicken thighs out of the bowl and arrange them in a single layer in a large baking dish (about 30 × 20 cm), spooning any remaining marinade over the top.
⏱ 20s
ResultMarinated and rested chicken thighs26 of 47
Slide the baking dish into the oven using oven gloves.
⏱ 10s
ResultMarinated and rested chicken thighs27 of 47
Roast until the chicken is deeply coloured at the edges and cooked through, about 25 minutes. Check the thickest piece reads 74 °C on a thermometer.
⏱ 25 min
ResultRoasted chicken thighs28 of 47
Remove the baking dish from the oven with oven gloves and set it on a heatproof surface.
⏱ 10s
ResultRoasted chicken thighs29 of 47
Leave the chicken to rest for 5 minutes so the juices settle.
⏱ 5 min
ResultRested roasted chicken thighs30 of 47
Transfer the rested thighs to the chopping board and slice them across the grain into thick strips.
⏱ 1 min
ResultSliced shawarma chicken31 of 47
Slide the sliced chicken onto the serving platter.
⏱ 15s
ResultSliced shawarma chicken32 of 47
Spoon the tahini into a small bowl.
Tahini · 60 ml
⏱ 5s
ResultTahini33 of 47
Halve the lemon and squeeze it into a second small bowl.
Lemon · 1 piece⏱ 20s
ResultLemon juice34 of 47
Add the lemon juice and the water to the tahini.
Water · 30 ml⏱ 5s
ResultTahini and lemon juice and water35 of 47
Whisk the tahini, lemon juice and water together until you have a smooth, pourable sauce — it will seize first and then loosen.
⏱ 30s
ResultLemon tahini sauceused in step 4636 of 47
Slice the tomatoes into rounds about half a centimetre thick.
Plum tomatoes · 2 piece⏱ 40s
ResultSliced tomatoes37 of 47
Lay the sliced tomatoes over and around the chicken on the platter.
⏱ 10s
ResultSliced shawarma chicken and sliced tomatoes38 of 47
Slice the cucumber into thin rounds.
Cucumber · 1 piece⏱ 30s
ResultSliced cucumber39 of 47
Scatter the sliced cucumber over the platter.
⏱ 10s
ResultSliced cucumber and sliced shawarma chicken and sliced tomatoes40 of 47
Peel the red onion.
Red onion · 1 piece⏱ 20s
ResultPeeled red onion41 of 47
Slice the peeled onion as thinly as you can into half-moons.
⏱ 30s
ResultFinely sliced onion42 of 47
Strew the sliced onion over the platter.
⏱ 10s
ResultSliced shawarma chicken and sliced tomato mixture43 of 47
Lay the flatbreads into a dry frying pan set over a high heat.
Flatbreads · 4 piece
⏱ 10s
ResultFlatbreads44 of 47
Cook each flatbread for about 30 seconds a side, pressing it flat with a spatula, until pliable and lightly charred in spots.
⏱ 2 min
ResultWarmed flatbreads45 of 47
Lay the warmed flatbreads alongside the chicken and vegetables on the serving platter.
⏱ 15s
ResultSliced shawarma chicken and sliced tomato mixture46 of 47
Spoon the tahini sauce generously over the chicken and vegetables.
⏱ 20s
ResultSliced shawarma chicken and sliced tomato mixture47 of 47
Roughly chop the flat-leaf parsley leaves and tender stalks together.
Fresh flat-leaf parsley leaves · 20 g⏱ 30s
ResultRoughly chopped parsleyTotal Time2 hr 45 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 120 ml | | Spoon the yogurt into a large bowl.⏱ 5sResultFull-fat plain yogurt |
| 2 | 60 ml | | Pour the olive oil into the bowl.⏱ 5sResultFull-fat plain yogurt and extra-virgin olive oil |
| 3 | 1 piece | | Finely grate the zest of one lemon directly into the bowl.⏱ 30sResultFinely grated lemon rind |
| 4 | — | | Halve the zested lemon and squeeze it into the bowl, catching any pips.⏱ 20sResultFresh lemon juice |
| 5 | 5 clove | | Peel all five garlic cloves.⏱ 30sResultPeeled garlic cloves |
| 6 | Peeled garlic clovesstep 5 | | Mince the peeled garlic cloves as finely as you can.⏱ 40sResultFinely minced garlic |
| 7 | Finely minced garlicstep 6 | | Scrape all the minced garlic into the bowl.⏱ 5sResultFresh lemon juice and finely minced garlic |
| 8 | 2 tsp | | Add the ground cumin to the bowl.⏱ 5sResultFresh lemon juice and finely minced garlic and ground cumin |
| 9 | 1 tsp | | Add the ground coriander to the bowl.⏱ 5sResultFresh lemon juice and finely minced garlic mixture |
| 10 | 1 tsp | | Add the ground turmeric to the bowl.⏱ 5sResultFresh lemon juice and finely minced garlic mixture |
| 11 | 0.5 tsp | | Add the ground cinnamon to the bowl.⏱ 5sResultFresh lemon juice and finely minced garlic mixture |
| 12 | 0.5 tsp | | Add the ground allspice to the bowl.⏱ 5sResultFresh lemon juice and finely minced garlic mixture |
| 13 | 1 tsp | | Add the sweet paprika to the bowl.⏱ 5sResultFresh lemon juice and finely minced garlic mixture |
| 14 | 0.25 tsp | | Add the cayenne pepper to the bowl.⏱ 5sResultFresh lemon juice and finely minced garlic mixture |
| 15 | 0.5 tsp | | Add the ground black pepper to the bowl.⏱ 5sResultFresh lemon juice and finely minced garlic mixture |
| 16 | 2 tsp | | Add the salt to the bowl.⏱ 5sResultFresh lemon juice and finely minced garlic mixture |
| 17 | — | | Whisk everything together until you have a smooth, well-combined marinade.⏱ 30sResultShawarma marinade |
| 18 | 1,000 g | | Add the chicken thighs to the bowl of marinade.⏱ 10sResultShawarma marinade and chicken thigh |
| 19 | — | | Turn the chicken thighs in the marinade with your hands, making sure every piece is thoroughly coated.⏱ 1 minResultMarinated chicken thighs |
| 20 | — | | Cover the bowl tightly with cling film.⏱ 10s |
| 21 | — | | Place the bowl in the refrigerator.⏱ 10sResultMarinated chicken thighs |
| 22 | — | | Leave the chicken to marinate for at least 2 hours, or overnight for the best depth of flavour.⏱ 2 hrResultMarinated and rested chicken thighs |
| 23 | — | | Take the bowl out of the refrigerator and let it sit at room temperature while the oven heats.⏱ 10sResultMarinated and rested chicken thighsused in step 25 |
| 24 | — | | Preheat the oven⏱ 15 min |
| 25 | Marinated and rested chicken thighsstep 23 | Lift the marinated chicken thighs out of the bowl and arrange them in a single layer in a large baking dish (about 30 × 20 cm), spooning any remaining marinade over the top.⏱ 20sResultMarinated and rested chicken thighs | |
| 26 | — | | Slide the baking dish into the oven using oven gloves.⏱ 10sResultMarinated and rested chicken thighs |
| 27 | — | | Roast until the chicken is deeply coloured at the edges and cooked through, about 25 minutes. Check the thickest piece reads 74 °C on a thermometer.⏱ 25 minResultRoasted chicken thighs |
| 28 | — | | Remove the baking dish from the oven with oven gloves and set it on a heatproof surface.⏱ 10sResultRoasted chicken thighs |
| 29 | — | Leave the chicken to rest for 5 minutes so the juices settle.⏱ 5 minResultRested roasted chicken thighs | |
| 30 | — | | Transfer the rested thighs to the chopping board and slice them across the grain into thick strips.⏱ 1 minResultSliced shawarma chicken |
| 31 | Sliced shawarma chickenstep 30 | | Slide the sliced chicken onto the serving platter.⏱ 15sResultSliced shawarma chicken |
| 32 | 60 ml | | Spoon the tahini into a small bowl.⏱ 5sResultTahini |
| 33 | 1 piece | | Halve the lemon and squeeze it into a second small bowl.⏱ 20sResultLemon juice |
| 34 | 30 ml | | Add the lemon juice and the water to the tahini.⏱ 5sResultTahini and lemon juice and water |
| 35 | — | | Whisk the tahini, lemon juice and water together until you have a smooth, pourable sauce — it will seize first and then loosen.⏱ 30sResultLemon tahini sauceused in step 46 |
| 36 | 2 piece | | Slice the tomatoes into rounds about half a centimetre thick.⏱ 40sResultSliced tomatoes |
| 37 | Sliced tomatoesstep 36 | | Lay the sliced tomatoes over and around the chicken on the platter.⏱ 10sResultSliced shawarma chicken and sliced tomatoes |
| 38 | 1 piece | | Slice the cucumber into thin rounds.⏱ 30sResultSliced cucumber |
| 39 | Sliced cucumberstep 38 | | Scatter the sliced cucumber over the platter.⏱ 10sResultSliced cucumber and sliced shawarma chicken and sliced tomatoes |
| 40 | 1 piece | | Peel the red onion.⏱ 20sResultPeeled red onion |
| 41 | Peeled red onionstep 40 | | Slice the peeled onion as thinly as you can into half-moons.⏱ 30sResultFinely sliced onion |
| 42 | Finely sliced onionstep 41 | | Strew the sliced onion over the platter.⏱ 10sResultSliced shawarma chicken and sliced tomato mixture |
| 43 | 4 piece | | Lay the flatbreads into a dry frying pan set over a high heat.⏱ 10sResultFlatbreads |
| 44 | — | | Cook each flatbread for about 30 seconds a side, pressing it flat with a spatula, until pliable and lightly charred in spots.⏱ 2 minResultWarmed flatbreads |
| 45 | Warmed flatbreadsstep 44 | | Lay the warmed flatbreads alongside the chicken and vegetables on the serving platter.⏱ 15sResultSliced shawarma chicken and sliced tomato mixture |
| 46 | Lemon tahini saucestep 35 | | Spoon the tahini sauce generously over the chicken and vegetables.⏱ 20sResultSliced shawarma chicken and sliced tomato mixture |
| 47 | 20 g | | Roughly chop the flat-leaf parsley leaves and tender stalks together.⏱ 30sResultRoughly chopped parsley |
| Total Time | 2 hr 45 min | ||
Serving
- Scatter the chopped parsley over the platter and bring it straight to the table.
Nutritionper serving
Estimated · pre-cooking · 95% ingredients covered
| Nutrient | Per serving |
|---|---|
| 607kcal | |
| 56g | |
| 34g | |
| 7g | |
| 21g | |
| 7g | |
| 5g | |
| 1,439mg |
Ingredients0/21
Tools0/16
Recipe
Chicken Shawarma
Marinated chicken thigh shawarma with warm spices, plum tomatoes, and fresh parsley served on flatbread with lemon.
What you’ll doYou will build a spiced yogurt marinade, coat chicken thighs in it, and refrigerate for at least two hours or overnight. After roasting until deeply coloured, you will rest the meat, slice it, and assemble the platter with charred flatbreads, fresh vegetables, tahini sauce, and parsley.
Serves4
Total2 hr 45 min
LevelMedium
Ingredients
- Plain full-fat yoghurt120 ml
- Extra-virgin olive oil60 ml
- Lemon2 piece
- Garlic5 clove
- Ground cumin2 tsp
- Ground coriander1 tsp
- Ground turmeric1 tsp
- Ground cinnamon0.5 tsp
- Ground allspice0.5 tsp
- Sweet paprika1 tsp
- Cayenne pepper0.25 tsp
- Ground black pepper0.5 tsp
- Salt2 tsp
- Chicken thigh, boneless, skinless1,000 g
- Tahini60 ml
- Water30 ml
- Plum tomatoes2 piece
- Cucumber1 piece
- Red onion1 piece
- Flatbreads4 piece
- Fresh flat-leaf parsley leaves20 g
Tools
SpoonFrying panTahini sauce bowl (small bowl)Lemon juice bowl (small bowl)Large baking dishOvenChef's knifeServing platterMicroplane zesterLarge bowlCling filmSpatulaCitrus juicerWhiskRefrigeratorOven gloveChopping boardMicroplaneThermometer
Method
1
Spoon the yogurt into a large bowl.
5sLarge bowlPlain full-fat yoghurt · 120 ml
2
Pour the olive oil into the bowl.
5sLarge bowlExtra-virgin olive oil · 60 ml
3
Finely grate the zest of one lemon directly into the bowl.
30sLarge bowl, MicroplaneLemon · 1 piece
4
Halve the zested lemon and squeeze it into the bowl, catching any pips.
20sLarge bowl, Citrus juicer
5
Peel all five garlic cloves.
30sChopping board, Chefs knifeGarlic · 5 clove
6
Mince the peeled garlic cloves as finely as you can.
40sChopping board, Chefs knifePeeled garlic cloves · step 5
7
Scrape all the minced garlic into the bowl.
5sLarge bowlFinely minced garlic · step 6
8
Add the ground cumin to the bowl.
5sLarge bowlGround cumin · 2 tsp
9
Add the ground coriander to the bowl.
5sLarge bowlGround coriander · 1 tsp
10
Add the ground turmeric to the bowl.
5sLarge bowlGround turmeric · 1 tsp
11
Add the ground cinnamon to the bowl.
5sLarge bowlGround cinnamon · 0.5 tsp
12
Add the ground allspice to the bowl.
5sLarge bowlGround allspice · 0.5 tsp
13
Add the sweet paprika to the bowl.
5sLarge bowlSweet paprika · 1 tsp
14
Add the cayenne pepper to the bowl.
5sLarge bowlCayenne pepper · 0.25 tsp
15
Add the ground black pepper to the bowl.
5sLarge bowlGround black pepper · 0.5 tsp
16
Add the salt to the bowl.
5sLarge bowlSalt · 2 tsp
17
Whisk everything together until you have a smooth, well-combined marinade.
30sLarge bowl, Whisk
18
Add the chicken thighs to the bowl of marinade.
10sLarge bowlChicken thigh · 1,000 g
19
Turn the chicken thighs in the marinade with your hands, making sure every piece is thoroughly coated.
1 minLarge bowl
20
Cover the bowl tightly with cling film.
10sLarge bowl, Cling film
21
Place the bowl in the refrigerator.
10sLarge bowl, Refrigerator
22
Leave the chicken to marinate for at least 2 hours, or overnight for the best depth of flavour.
2 hrLarge bowl
23
Take the bowl out of the refrigerator and let it sit at room temperature while the oven heats.
Result · Marinated and rested chicken thighs · used in step 25
10sLarge bowl, Refrigerator, Oven glove
24
Preheat the oven
230°C15 minOven
25
Lift the marinated chicken thighs out of the bowl and arrange them in a single layer in a large baking dish (about 30 × 20 cm), spooning any remaining marinade over the top.
20sLarge baking dishMarinated and rested chicken thighs · step 23
26
Slide the baking dish into the oven using oven gloves.
10sLarge baking dish, Oven, Oven glove
27
Roast until the chicken is deeply coloured at the edges and cooked through, about 25 minutes. Check the thickest piece reads 74 °C on a thermometer.
230°C25 minLarge baking dish, Thermometer
28
Remove the baking dish from the oven with oven gloves and set it on a heatproof surface.
10sLarge baking dish, Oven, Oven glove
29
Leave the chicken to rest for 5 minutes so the juices settle.
5 minLarge baking dish
30
Transfer the rested thighs to the chopping board and slice them across the grain into thick strips.
1 minChopping board, Chefs knife
31
Slide the sliced chicken onto the serving platter.
15sServing platterSliced shawarma chicken · step 30
32
Spoon the tahini into a small bowl.
5sTahini sauce bowl (small bowl)Tahini · 60 ml
33
Halve the lemon and squeeze it into a second small bowl.
20sLemon juice bowl (small bowl), Citrus juicerLemon · 1 piece
34
Add the lemon juice and the water to the tahini.
5sTahini sauce bowl (small bowl)Water · 30 ml
35
Whisk the tahini, lemon juice and water together until you have a smooth, pourable sauce — it will seize first and then loosen.
Result · Lemon tahini sauce · used in step 46
30sTahini sauce bowl (small bowl), Whisk
36
Slice the tomatoes into rounds about half a centimetre thick.
40sChopping board, Chefs knifePlum tomatoes · 2 piece
37
Lay the sliced tomatoes over and around the chicken on the platter.
10sServing platterSliced tomatoes · step 36
38
Slice the cucumber into thin rounds.
30sChopping board, Chefs knifeCucumber · 1 piece
39
Scatter the sliced cucumber over the platter.
10sServing platterSliced cucumber · step 38
40
Peel the red onion.
20sChopping board, Chefs knifeRed onion · 1 piece
41
Slice the peeled onion as thinly as you can into half-moons.
30sChopping board, Chefs knifePeeled red onion · step 40
42
Strew the sliced onion over the platter.
10sServing platterFinely sliced onion · step 41
43
Lay the flatbreads into a dry frying pan set over a high heat.
10sFrying panFlatbreads · 4 piece
44
Cook each flatbread for about 30 seconds a side, pressing it flat with a spatula, until pliable and lightly charred in spots.
2 minFrying pan, Spatula
45
Lay the warmed flatbreads alongside the chicken and vegetables on the serving platter.
15sServing platterWarmed flatbreads · step 44
46
Spoon the tahini sauce generously over the chicken and vegetables.
20sServing platter, SpoonLemon tahini sauce · step 35
47
Roughly chop the flat-leaf parsley leaves and tender stalks together.
30sChopping board, Chefs knifeFresh flat-leaf parsley leaves · 20 g
48
Scatter the chopped parsley over the platter and bring it straight to the table.
Result · Chicken Shawarma
10sServing platterRoughly chopped parsley · step 47
Printed 11 October 2026