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Oven-Cooked Chicken Shawarma

Chicken thighs marinated in Middle Eastern spices and lemon, oven-roasted until golden, and served with a creamy tahini yogurt sauce.

Gluten-FreeChickenRoastedNigella LawsonShawarma

Estimated Nutrition

Per Serving Total
Calories 703 kcals 4218 kcals
Carbohydrates 10.9 grams 65.4 grams
Fat 47 grams 282 grams
Protein 58.1 grams 348.6 grams
Cook Time
30 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
4
tbsp
Tahini
Dairy
250
g
Yogurt
plain
Fruits
2
piece
Lemon
unwaxed, zest and juice
1
tbsp
Pomegranate Seeds
Meat
12
piece
Chicken Thighs
skinless and boneless
NutsSeeds
4
clove
Garlic
finely grated or minced
2
piece
Bay Leaves
dried or fresh
2
tsp
Paprika
2
tsp
Cumin
ground
1
tsp
Coriander
ground
1
tsp
Chilli Flakes
dried
0.25
tsp
Cinnamon
ground
0.25
tsp
Nutmeg
freshly grated
2
tsp
Sea Salt Flakes
1
clove
Garlic
for sauce, finely grated or minced
1
pinch
Salt
to taste
OilsFats
100
ml
Olive Oil
Vegetables
1
piece
Lettuce
for serving

Steps

  • Place chicken thighs in a large freezer bag with lemon zest, lemon juice, olive oil, garlic, and spices.
  • Seal the bag and refrigerate to marinate for at least 6 hours.
  • Preheat the oven to 220°C and bring the chicken to room temperature.
  • Spread the chicken flat in a roasting tin and bake for 30 minutes until golden.
  • Combine yogurt, tahini, garlic, and salt, then top with pomegranate seeds to make the sauce.
  • Serve the chicken over shredded lettuce with the prepared sauce and oily roasting juices.