RecipesDinner
Dinner
Chicken Shawarma
Chicken thighs marinated in yogurt and warm spice, then roasted until the edges char. Hits the same notes as the high-street shawarma, just off the wrap. Pair with the Greek leafy salad for the full plate.
- Serves
- 4
- Total
- 24min
Programs: Keto
Per serving
- Calories
- 258kcal
- Protein
- 31.1g
- Carbs
- 1.5g
- Fat
- 13.4g
- Fibre
- 0.1g
01
Ingredients
For 4 servings · MetricUS
- 600gskinless boneless chicken thigh fillets
- 60gfull-fat Greek yogurt
- 30mlextra virgin olive oil2 tbsp
- 15mllemon juice1 tbsp
- 8ggarlic, finely grated or crushed2 cloves
- 5gground cumin2 tsp
- 4gground coriander2 tsp
- 4gsmoked paprika2 tsp
- 2gground turmeric1 tsp
- 1gground cinnamon1/2 tsp
- 5gsea salt1 tsp
- 1 pinchblack pepper
- 1½ lbskinless boneless chicken thigh fillets
- 2 ozfull-fat Greek yogurt
- 2 tbspextra-virgin olive oil
- 1 tbsplemon juice
- 2 clovesgarlic, finely grated or crushed
- 2 tspground cumin
- 2 tspground coriander
- 2 tspsmoked paprika
- 1 tspground turmeric
- ½ tspground cinnamon
- 1 tspsea salt
- 1 pinchblack pepper
02
Method
Heat the oven to 220°C / 425°F and line a large tray with baking paper.
In a large bowl, mix the Greek yogurt, olive oil, lemon juice, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, sea salt, and black pepper.
Add the chicken and coat well. If you have time, leave it to marinate for 20 minutes, or chill for longer.
Spread the chicken out on the tray in a single layer.
Roast for 20 to 24 minutes until cooked through and browned at the edges.
Rest for 5 minutes, then slice or roughly chop.
Serve 1 quarter of the batch per person with one of the recommended side-dish pairings.
Air-fryer option: cook at 200°C / 400°F for 12 to 15 minutes, turning halfway, until cooked through and browned.