Nigella Chicken Shawarma Recipe features skinless, boneless chicken thighs, fresh lemons, olive oil, garlic, and a blend of spices like paprika, cumin, coriander, cinnamon, and nutmeg. It requires 6 hours to marinate, 45 minutes to roast, and serves 4.
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🧡 Why You’ll Love This Chicken Shawarma Recipe:
- Marinate Well: Marinate chicken thighs overnight for richer flavor.
- Quality Ingredients: Use fresh lemons, good olive oil, and high-quality spices.
- Even Cooking: Arrange chicken evenly in the roasting tin for consistent baking.
❓ What Is Nigella Chicken Shawarma Recipe?
Nigella Chicken Shawarma Recipe is made with marinated chicken thighs, lemon zest, olive oil, garlic, and a blend of spices.
🍗Nigella Chicken Shawarma Ingredients
- 12 skinless and boneless chicken thighs
- 2 unwaxed lemons
- 100 milliliters of 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 of plain yoghurt
- 4 x 15ml tablespoons tahini
- 1 fat or 2 smaller cloves garlic (peeled and finely grated or minced)
- fat pinch of Maldon sea salt flakes (or to taste)
- 1 tablespoon pomegranate seeds
🥘 How To Make Nigella Chicken Shawarma
- Place chicken thighs in a large resealable bag.
- Use a fine grater to zest the lemon directly into the bag. Squeeze in lemon juice, pour in olive oil, and add minced garlic.
- Add all remaining seasoning ingredients to the bag, excluding those for the sauce.
- Seal the bag and gently mix everything by squeezing to coat the chicken evenly. Refrigerate on a plate or dish for at least 6 hours, allowing flavors to meld.
- When ready to cook, preheat the oven to 220°C (425°F).
- Transfer the marinated chicken and all contents from the bag into a shallow roasting tin. Arrange thighs in a single layer to ensure even cooking.
- Place the roasting tin in the preheated oven and roast for approximately 30 minutes, until the chicken is fully cooked and golden brown on top. Check for doneness.
- While the chicken cooks, prepare the sauce by combining yogurt, tahini, garlic, and salt to taste in a bowl.
- Line a platter or plates with crisp lettuce.
- Arrange the hot roasted chicken over the lettuce, drizzle with any pan juices, and sprinkle with pomegranate seeds if desired. Optionally, slice the chicken thighs before serving to stretch the portions. Enjoy with suggested accompaniments as desired.
💭 Recipe Tips:
- Even Coating: Ensure each chicken thigh is evenly coated with the marinade by gently massaging it in the resealable bag.
- Roasting Temperature: Preheat your oven adequately to 220°C (425°F) for perfectly cooked and golden-brown chicken.
- Single Layer Roasting: Arrange the marinated chicken thighs in a single layer in the roasting tin to ensure even cooking.
🥗
What To Serve With Chicken Shawarma?
You can serve chicken shawarma with Potato Salad, Courgette Fritters,Butter Bean Mash,Mushy Peas, and Cauliflower Cheese.
🎚 How To Store Leftovers Chicken Shawarma?
- In the fridge: Store leftovers chicken shawarma for up to 3 days.
- In the freezer: Store leftovers chicken shawarma for up to 2 months.
🥵 How To Reheat Leftovers Chicken Shawarma?
- In the oven: Reheat leftovers chicken shawarma for 5 minutes at 350°F.
- In the microwave: Heat leftovers chicken shawarma on high for 1-2 minutes.
- On the stove: Warm leftovers chicken shawarma in a skillet over medium heat for 3 minutes.
- In the air-fryer: Reheat leftovers chicken shawarma for 2 minutes at 350°F.
FAQ’S:
What Type Of Chicken Is Best For Shawarma?
Skinless and boneless chicken thighs are best for Shawarma. They are flavorful and remain tender when cooked, making them ideal for absorbing the marinade and spices used in Shawarma.
How Can I Make The Shawarma Sauce Thicker?
To make the Shawarma sauce thicker, you can adjust the consistency by adding more tahini or reducing the amount of yogurt used. Start by adding small amounts of tahini until you reach the desired thickness.
What Can I Use Instead Of Pomegranate Seeds For Garnish?
Instead of pomegranate seeds, you can use chopped fresh herbs like parsley or cilantro for a fresh and vibrant garnish.
How Can I Prevent The Chicken From Sticking To The Roasting Tin?
To prevent the chicken from sticking to the roasting tin, ensure the tin is well-oiled before adding the marinated chicken.
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Nigella Chicken Shawarma Recipe Nutrition Fact:
- Calories: 452
- Total Fat: 15g
- Saturated Fat: 3.1g
- Trans Fat: 0g
- Polyunsaturated Fat: 4.1g
- Monounsaturated Fat: 6.2g
- Cholesterol: 86mg
- Sodium: 1015mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2.7g
- Sugars: 2.9g
- Protein: 39g
- Potassium: 539.4mg
Nigella Chicken Shawarma
Description
Nigella Chicken Shawarma Recipe features skinless, boneless chicken thighs, fresh lemons, olive oil, garlic, and a blend of spices like paprika, cumin, coriander, cinnamon, and nutmeg. It requires 6 hours to marinate, 45 minutes to roast, and serves 4.
Ingredients
For the shawarma sauce
Instructions
- Place chicken thighs in a large resealable bag.
- Use a fine grater to zest the lemon directly into the bag. Squeeze in lemon juice, pour in olive oil, and add minced garlic.
- Add all remaining seasoning ingredients to the bag, excluding those for the sauce.
- Seal the bag and gently mix everything by squeezing to coat the chicken evenly. Refrigerate on a plate or dish for at least 6 hours, allowing flavors to meld.
- When ready to cook, preheat the oven to 220°C (425°F).
- Transfer the marinated chicken and all contents from the bag into a shallow roasting tin. Arrange thighs in a single layer to ensure even cooking.
- Place the roasting tin in the preheated oven and roast for approximately 30 minutes, until the chicken is fully cooked and golden brown on top. Check for doneness.
- While the chicken cooks, prepare the sauce by combining yogurt, tahini, garlic, and salt to taste in a bowl.
- Line a platter or plates with crisp lettuce.
- Arrange the hot roasted chicken over the lettuce, drizzle with any pan juices, and sprinkle with pomegranate seeds if desired. Optionally, slice the chicken thighs before serving to stretch the portions. Enjoy with suggested accompaniments as desired.
Notes
- Even Coating: Ensure each chicken thigh is evenly coated with the marinade by gently massaging it in the resealable bag.
Roasting Temperature: Preheat your oven adequately to 220°C (425°F) for perfectly cooked and golden-brown chicken.
Single Layer Roasting: Arrange the marinated chicken thighs in a single layer in the roasting tin to ensure even cooking.