Originating from the Ottoman empire, Shawarma consists of meat marinated in spices, skewered and roasted on a vertical grill. This unique way of roasting has since spread to many parts of the world. You might have come across the Greek Gyros or German Döner kebab, which shares the same origins.
Besides being roasted on a vertical grill, what makes Shawarma really distinct is the blend of spices used and the complex, tantalising aromas that fill the room when cooking. Fragrant, savoury, and mildly spicy, this chicken shawarma is a number one crowd pleaser, and really simple to prepare. You can cook it on the stove, oven, or simply throw it on the grill!
Marinating the Chicken Shawarma
Plan ahead and marinate the chicken the night before you plan to cook it. This gives it time to really absorb the flavours. However, if you’re short on time, 3 hours will do fine as well.
In a large mixing bowl, add the chicken thighs, minced garlic, olive oil, lemon juice and spice mix. Mix well and properly coat the chicken thighs in the marinade before leaving it in the refrigerator.
Preparing the Butter Rice
Finely dice half of a medium onion and set aside. In a saucepan/ pot, melt the butter over a small fire and sauté the diced onions for about 5 minutes.
Next, transfer this onion butter mixture to a rice cooker, add the 2 cups of rice and 2 cups of water and start cooking. If you are cooking on the stove, add the rice and sufficient water (as guided by packet).
Cooking the Chicken Shawarma
You can cook the chicken shawarma using the oven, stove top or grill, depending on your preference. While it’s probably quicker to cook it on the stove/ grill (~10 mins), the oven (~20 mins) is a good option if you need to prepare other items.
If you’re using the oven, lay out the chicken thighs evenly across a wide baking tray. Turn the oven to 200C/ 390F and bake on the top rack for about 20 minutes. Avoid stacking the chicken thighs on top of each other, to allow then to properly cook and char at the top.
For the stove, over a medium-high heat, heat 1 tablespoon of oil and coat the pan. Once the pan is hot, add the chicken thighs and sear for 4-5 mins on each side. Don’t flip the chicken too often to allow it to have a good sear! Check that your chicken is cooked through properly and turn down the heat to cook chicken for a little longer if necessary.
If you’re having a barbecue or using a grill, allow for the chicken thighs to char on each side and cook through properly.
Regardless of which method you choose, you will be greeted with the wonderful aromas. Once the chicken shawarma is cooked, use a large chopping board and slice into strips as preferred.
Yoghurt sauce
Mix the yoghurt, lemon juice, garlic, salt and pepper together and serve on the side.
Bringing it all together
Plate them individually or serve it like a buffet style – enjoy!
If you fancy having Shawarma more often, create your own batch of Shawarma Spice Mix and stash it away in your pantry. This has been a game changer and made preparation even simpler!
Hosting a party?
Compliment this chicken shawarma with our homemade Hummus and Feta Salad and you are ready to host a party!
Chicken Shawarma with Butter Rice
Ingredients
Main ingredients
- 1 kg boneless chicken thighs
- 1 clove garlic (minced)
- 2 tbsp olive oil
- 2 tbsp lemon juice
Shawarma Spice Mix
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground cardamom
- 2 tsp smoked paprika
- 1 tsp cayenne pepper (reduce if you prefer not spicy)
Yoghurt Sauce
- 1 cup greek yoghurt
- 1 tbsp lemon juice
- 1 clove garlic (pressed or finely minced)
- salt
- pepper
Butter Rice
- 100 g butter
- 0.5 medium onion (finely diced)
- 2 cups rice
- 2 cups water (or as instructed on rice packet, if not using rice cooker)
Instructions
Marinating the Chicken Shawarma
- Using a large mixing bowl, add the chicken thighs, minced garlic, olive oil, lemon juice and spice mix.
- Mix well and ensure that the chicken thighs are properly coated in the marinade before placing in the refrigerator. For best results, marinate overnight.
Preparing the Butter Rice
- Finely dice half of a medium onion and set aside.
- In a saucepan/ pot, melt the butter over a small fire and sauté the diced onions for about 5 minutes.
- Transfer this onion butter mixture to a rice cooker, add the 2 cups of rice and 2 cups of water and start cooking.
- If you are continuing to cook the rice in the saucepan/ pot, add the rice and sufficient water (as guided by packet) and cook till fluffy!
Cooking the Chicken Shawarma
- You can choose to cook this on the grill, oven or pan/skillet.
- If you're using a pan or skillet, over a medium-high heat, heat 1 tablespoon of oil to coat the pan. Once the pan is hot, add the chicken thighs and sear for 4-5 mins on each side. Try not to flip the chicken too often to allow it to have a good sear! Check that your chicken is cooked through properly and turn down the heat to cook chicken for a little longer if necessary.
- If you're using the oven, lay out the chicken thighs evenly across a wide baking tray. Try to minimise stacking the chicken thighs on top of each other, to allow then to properly cook and char at the top.
- If you're having a barbecue or grill, allow for the chicken thighs to char on each side and cook through properly.
- Once chicken is cooked, using a large chopping board, slices into strips as preferred.
Yoghurt sauce
- Mix the yoghurt, lemon juice, garlic, salt and pepper together and serve.
[…] free to check out our Chicken Shawarma recipe as well for a Middle Eastern […]