This easy Nigella Chicken Shawarma is a flavorful, satisfying meal that’s perfect for any occasion. With tender, spiced chicken and a creamy tahini yogurt sauce, it’s a quick dish that packs a punch. Serve with fresh lettuce and pomegranate for a delightful touch, or get creative with your favorite toppings!
Ingredients Needed:
For the Chicken:
- 12 skinless and boneless chicken thighs
- 2 unwaxed lemons
- 100 millilitres regular olive oil
- 4 fat or 6 smaller cloves garlic (peeled and finely grated or minced)
- 2 dried or fresh bay leaves
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried chilli flakes
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 2 teaspoons Maldon sea salt flakes
- Lettuce leaves (to serve)
For the Shawarma Sauce:
- 250 grams plain yogurt
- 4 tablespoons (60 ml) tahini
- 1 fat or 2 smaller cloves garlic (peeled and finely grated or minced)
- Pinch of Maldon sea salt flakes (or to taste)
- 1 tablespoon pomegranate seeds
How To Make Chicken Shawarma:
- Marinate the Chicken: Take a large resealable freezer bag and place the chicken thighs inside. Grate the lemon zest into the bag, then squeeze the lemons and add the juice. Pour in the olive oil and add the minced garlic, bay leaves, paprika, cumin, coriander, chilli flakes, cinnamon, nutmeg, and salt. Seal the bag and squish everything together to coat the chicken evenly, then refrigerate for at least 6 hours or up to 1 day.
- Preheat the Oven: When ready to cook, preheat the oven to 220°C (425°F) or gas mark 7. Remove the chicken from the fridge and let it reach room temperature.
- Roast the Chicken: Pour the contents of the freezer bag into a shallow roasting tin, ensuring the chicken thighs lie flat and are not overlapping. Roast in the hot oven for 30 minutes, or until the chicken is cooked through and golden on top.
- Make the Shawarma Sauce: While the chicken roasts, combine the yogurt, tahini, minced garlic, and a pinch of salt in a bowl. Stir until smooth and adjust salt to taste, then sprinkle with pomegranate seeds.
- Serve: Line a platter or individual plates with shredded lettuce. Top with the hot chicken, drizzling any oily juices over the top. For easier serving, you can cut the thighs into chunky slices.
Recipe Tips
- Marinate for Maximum Flavor: Let the chicken marinate for the full 24 hours if possible. The longer it marinates, the richer and deeper the flavors will be.
- Lay Chicken Flat for Even Cooking: Make sure the chicken thighs are spread out flat in the roasting tin and not overlapping. This ensures they cook evenly and get that golden finish.
- Check Chicken Doneness: Use a meat thermometer to ensure the chicken reaches 75°C in the thickest part. This guarantees it’s cooked perfectly and safe to eat.
- Don’t Skip the Sauce: The shawarma sauce adds creamy richness to balance the spices. Make sure to mix the tahini thoroughly with the yogurt to get a smooth consistency.
- Serve with Fresh Lettuce: The crispy lettuce adds a refreshing contrast to the hot, juicy chicken. Use it as a base to soak up the flavorful juices.
How To Store & Reheat Leftovers
- Refrigerate: Let Leftovers Chicken Shawarma cool to room temperature. Then, put it in an airtight container and keep it in the fridge for up to 3 days.
- Freeze: After cooling, place Leftovers Chicken Shawarma in a freezer-safe container and freeze for up to 3 months. Thaw it in the fridge overnight before reheating.
- Reheating: Warm Leftovers Chicken Shawarma in the oven at 350°F for about 10 minutes, or until heated through. This helps keep the chicken juicy and ensures even reheating.
Nutrition Facts
Serving Size: 1 serving (113g)
- Calories: 190
- Total Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 75mg
- Sodium: 620mg
- Potassium: 370mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0.5g
- Sugars: 0g
- Protein: 23g
More Nigella Recipe:
- Nigella Chicken And Ham Pie
- Nigella Chicken And Chorizo Tray Bake
- Nigella Chicken Tray Bake
- Nigella Chicken Barley
- Nigella Leftover Chicken Curry
Nigella Chicken Shawarma
Description
Nigella Lawson’s Chicken Shawarma is made with chicken thighs, lemons, olive oil, garlic, bay leaves, paprika, cumin, coriander, chilli flakes, cinnamon, nutmeg, and Maldon sea salt flakes. This delicious Chicken Shawarma recipe creates a tasty dinner that takes about 6 hours and 45 minutes to prepare and can serve up to 6 people.
Ingredients
For the Chicken:
For the Shawarma Sauce:
Instructions
- Marinate the Chicken: Take a large resealable freezer bag and place the chicken thighs inside. Grate the lemon zest into the bag, then squeeze the lemons and add the juice. Pour in the olive oil and add the minced garlic, bay leaves, paprika, cumin, coriander, chilli flakes, cinnamon, nutmeg, and salt. Seal the bag and squish everything together to coat the chicken evenly, then refrigerate for at least 6 hours or up to 1 day.
- Preheat the Oven: When ready to cook, preheat the oven to 220°C (425°F) or gas mark 7. Remove the chicken from the fridge and let it reach room temperature.
- Roast the Chicken: Pour the contents of the freezer bag into a shallow roasting tin, ensuring the chicken thighs lie flat and are not overlapping. Roast in the hot oven for 30 minutes, or until the chicken is cooked through and golden on top.
- Make the Shawarma Sauce: While the chicken roasts, combine the yogurt, tahini, minced garlic, and a pinch of salt in a bowl. Stir until smooth and adjust salt to taste, then sprinkle with pomegranate seeds.
- Serve: Line a platter or individual plates with shredded lettuce. Top with the hot chicken, drizzling any oily juices over the top. For easier serving, you can cut the thighs into chunky slices.
Notes
- Marinate for Maximum Flavor: Let the chicken marinate for the full 24 hours if possible. The longer it marinates, the richer and deeper the flavors will be.
- Lay Chicken Flat for Even Cooking: Make sure the chicken thighs are spread out flat in the roasting tin and not overlapping. This ensures they cook evenly and get that golden finish.
- Check Chicken Doneness: Use a meat thermometer to ensure the chicken reaches 75°C in the thickest part. This guarantees it’s cooked perfectly and safe to eat.
- Don’t Skip the Sauce: The shawarma sauce adds creamy richness to balance the spices. Make sure to mix the tahini thoroughly with the yogurt to get a smooth consistency.
- Serve with Fresh Lettuce: The crispy lettuce adds a refreshing contrast to the hot, juicy chicken. Use it as a base to soak up the flavorful juices.
Nigella Chicken Shawarma