Oven-cooked chicken shawarma

Name: Oven-cooked chicken shawarma
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: Middle Eastern
Ingredients: 12 skinless and boneless chicken thighs; 2 unwaxed lemons; 100ml/3½fl oz olive oil; 4 fat or 6 smaller garlic cloves, finely grated or minced; 2 dried or fresh bay leaves; 2 tsp paprika; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp dried chilli flakes; ¼ tsp ground cinnamon; ¼ tsp freshly grated nutmeg; 2 tsp sea salt flakes; lettuce leaves, to serve; 250g/9oz plain yoghurt; 4 tbsp tahini; 1 fat or 2 smaller garlic cloves, finely grated or minced; fat pinch salt, or to taste; 1 tbsp pomegranate seeds

Instructions

Prep:2hCook:1h

Chicken shawarma is usually cooked on a spit, but this is roasted in the oven. Here, I’ve served it modestly, on a pile of shredded iceberg, with some warmed pitta, lemon wedges and a tahini sauce. When I make this for groups of friends, or for a family lunch or supper, I slice up some fresh tomatoes sprinkled with mint, and cut some cucumbers into wedged slices, and macerate some red onions, cut into half-moons, with red wine vinegar or lime – in which case it will serve up to 10 people.

Updated at: Thu, 21 Nov 2024 17:36:28 GMT