Chicken shawarma has lost its way in the kebab shop. This recipe brings it back to its middle eastern roots — fresh ingredients, crunchy salad, and cooling tzatziki.
for two chicken pieces
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Toast the spices in a dry frying pan over a medium heat, until fragrant (but not burning), about 2-3 minutes. Grind the spices using a pestle and mortar or a spice grinder.
Add the spices to a large bowl with the ginger, yoghurt, olive oil and salt, mix well.
Add the chicken thighs and lemon slices, massage the yoghurt marinade into the meat. Cover and leave to marinate for at least 2 hours, but ideally overnight, in the fridge.
Before you want to cook the chicken, remove it from the fridge about 2 hours before, and allow it to come to room temperature. Preheat the oven to 200°C (392°F).
Place the chicken on a roasting tray, with space in-between each thigh — you don't want to overcrowd the tray. You may need to use two roasting trays for this. Drizzle with olive oil and roast in the oven for 40-45 minutes until the chicken is golden brown, and cooked through.