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Oven-roasted chicken shawarma
Serves 4 Starters and mains
Ingredients
- 700g chicken thighs, skinless and boneless
- juice 1 lemon
- 4tbsp olive oil
- 3 garlic cloves, crushed
- 2tsp ground turmeric
- 2tsp ground cumin
- 2tsp hot paprika
- 1tsp ground coriander
- 1⁄2tsp ground cinnamon
- 1⁄2tsp ground cloves
- 1 large onion, sliced
To serve
- pitta
- houmous
- chopped tomatoes
- chopped cucumber
- pickles
- olives
- tahini
- hot sauce
Method
Cut the chicken thighs into slices around 5mm thick – don’t worry about getting them too thin, you can slice them thinner after they are cooked. Put the lemon juice, olive oil, garlic and all the spices in a large bowl and whisk well to combine. Season then add the chicken and mix until coated, then cover with cling film and leave to marinate for at least 30 minutes but preferably overnight.
When you are ready to cook the chicken, preheat the oven to 220C/425F/Gas 7 and lightly grease a baking sheet. Add the sliced onion to the chicken and stir it around. Tip the chicken and any marinade onto the baking tray in a single layer and put it in the oven for 30 minutes, or until the chicken is starting to crisp up at the edges. Wait until it is just cool enough to handle, then cut the chicken into the thinnest slices possible. At this stage you can put it in a frying pan with an extra tbsp of oil or some of the remaining marinade and crisp it up further, if you like.
Serve the chicken stuffed in pitta with a dollop of houmous, and some chopped tomatoes, cucumber, pickles and olives, as you like, then drizzle with tahini and hot sauce, to taste.
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