Chicken Shawarma
- 1kg skinless, boneless chicken thighs
- 240ml plain yoghurt
- 3 garlic cloves
- 1 ½ tsp coriander powder
- 2 tsp cumin powder
- 2 tsp paprika
- 1 tsp chilli pepper
- 1 ½ tsp onion powder
- ½ tsp black pepper
- 2 ½ tbsp tomato paste
- 1 ½ tsp salt
- 1 tbsp lemon juice
- 2 tbsp olive oil
- ~6 metal skewers that will fit across a roasting tin
Mix all the dry spices, the yoghurt, crushed garlic cloves, tomato paste, olive oil and lemon. Add the chicken thighs (do not cut them!) and thoroughly coat in the sauce.
Leave it in the fridge (covered) for a minimum of 3 hours. 24 hours would be ideal if you can manage it.
Preheat the oven to 220C.
Choose a roasting tin that the skewers can rest across. Each end of the skewer should rest on the side, so the chicken can hang in the middle. Line the pan with foil.
Remove the chicken from the fridge. Take a piece of chicken, fold it in half, then thread it onto two skewers. Repeat and push the chicken snugly up against each other. Leave enough space on each end of the skewer so you can hang it. Repeat until you’ve used all the chicken.
Prop the skewers up on the pan, then drizzle olive oil over the chicken. Bake for 35 minutes. Take it out, turn the chicken over, drizzle some of the fat collecting in the roasting tin over the chicken and put it back in for another 20 minutes. Don’t worry if it looks a little charred, that’s good!
Take it out of the oven, then with an oven mitt stand the skewers upright and with a sharp knife, slice down the skewer thinly. Repeat with the remaining meat.