Juicy spiced chicken thighs roasted until golden and served in warm wraps with garlic sauce and pickles—utterly addictive.
Shawarma is the ultimate wrap — warmly spiced, juicy chicken with creamy garlic sauce and crunchy pickles all bundled in soft flatbread. This oven-roasted version captures all the flavour of the rotisserie original and comes together in under an hour. Once you try it homemade you will never order takeaway again.
Chicken Shawarma
4
servings15
minutes20
minutes409
kcalIngredients
•t700g chicken thighs, boneless
•t1 tsp cumin
•t1 tsp turmeric
•t1 tsp smoked paprika
•t1 tsp coriander
•t1/2 tsp cinnamon
•t1/2 tsp chilli powder
•t3 garlic cloves, minced
•tJuice of 1 lemon
•t3 tbsp olive oil
•tSalt and pepper to taste
•tFlatbreads to serve
•tGarlic sauce or hummus to serve
•tPickled cucumbers and tomatoes to serve
Directions
- Mix all spices, garlic, lemon juice, and olive oil together. Add chicken and coat well. Marinate for at least 30 minutes or overnight.
- Preheat oven to 220C (200C fan).
- Roast chicken on a lined tray for 22-25 minutes until golden and cooked through.
- Rest for 5 minutes then slice thinly.
- Serve in warm flatbreads with garlic sauce, pickles, and fresh tomatoes.
Notes
- Overnight marinating makes a huge difference to the flavour.
Chicken thighs stay juicier than breast — do not substitute.
A squeeze of fresh lemon over the top just before serving lifts everything.
Leftovers keep in the fridge for 3 days and reheat beautifully.
