Chicken Shawarma

How to Make Chicken Shawarma

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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 / 167°F.

   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.

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

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Related guide: Prep, cook and total time.

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Small Things That Help

• 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.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What to Serve with Chicken Shawarma

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

Sides from the same cuisine on this site: Pita Bread, Rice Pilaf.

Keeping and Reheating

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

Questions About Chicken Shawarma

Chicken Shawarma Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: the marinade or brine is counted in full, though some is discarded. How the figures are worked out.

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