Chicken Shawarma

Method

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

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

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

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

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

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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.

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

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

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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.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

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.

Common questions

Nutritional Highlights

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