Jamie Oliver Chicken Shawarma is made with boneless, skinless chicken thighs, ground cumin, turmeric powder, ground coriander, garlic powder, paprika, ground cloves, cayenne pepper, salt, a large onion, lemon juice, and extra virgin olive oil.
This flavorful and easy Chicken Shawarma recipe creates a delicious dinner that takes about 3 hours and 45 minutes to prepare and can serve up to 6 people.
Try More Jamie Oliver Recipes:
🤎 Why You’ll Love This Chicken Shawarma Recipe:
- Flavorful Spices: The combination of fresh, aromatic spices creates a delicious and authentic taste.
- Tender and Juicy Chicken: Marinating the chicken overnight ensures it’s tender and full of flavor.
- Easy to Make: Simple steps and common ingredients make this recipe accessible for everyone.
- Versatile Serving Options: You can serve the chicken shawarma in pita pockets, over rice, or with a salad.
🍗 Jamie Oliver Chicken Shawarma Ingredients
- ¾ tbsp ground cumin
- ¾ tbsp turmeric powder
- ¾ tbsp ground coriander
- ¾ tbsp garlic powder
- ¾ tbsp paprika (sweet or smoked)
- ½ tsp ground cloves
- ½ tsp cayenne pepper
- Salt, to taste
- 8 boneless, skinless chicken thighs
- 1 large onion, thinly sliced
- Juice of 1 large lemon
- ⅓ cup extra virgin olive oil
To Serve:
- 6 pita pockets
- Tahini sauce or Greek Tzatziki sauce
- Baby arugula
- 3-ingredient Mediterranean Salad (list ingredients or link to the recipe)
- Pickles or kalamata olives (optional)
🌯 How To Make Ina Garten Chicken Shawarma
- Mix Spices: In a small bowl, mix ½ tsp ground cloves, ¾ tbsp paprika (sweet or smoked), ¾ tbsp garlic powder, ¾ tbsp turmeric, ¾ tbsp ground coriander, and ¾ tbsp ground cumin. Set aside.
- Prepare Chicken: Pat the chicken thighs dry and season with salt on both sides. Thinly slice the chicken thighs into small, bite-sized pieces.
- Marinate Chicken: In a large bowl, toss the chicken with the spice mix until well coated. Add ⅓ cup olive oil, the juice of 1 large lemon, and 1 large thinly sliced onion. Mix everything well. Cover and marinate in the fridge for at least 3 hours, preferably overnight.
- Cook Chicken: Preheat the oven to 425°F (220°C). Arrange the chicken and onions in a single layer on a large, lightly oiled baking sheet. Roast for 30 minutes or until the chicken is cooked through and tender. If you want the chicken to be crispier, broil for a short time, but watch closely to avoid burning.
- Assemble Shawarma: Carefully open the pita pockets. Spread some tahini or Tzatziki sauce inside each pita. Fill each pita with roasted chicken, arugula, and Mediterranean salad. Garnish with pickles or olives if desired. Serve hot and enjoy!
💭 Recipe Tips
- Marinate Overnight: Let the chicken marinate overnight for the best flavor.
- Slice Chicken Thin: Thin slices of chicken cook evenly and taste great.
- Broil for Crispiness: Broil the chicken for a few minutes after roasting to make it crispy.
- Warm the Pita: Warm the pita pockets before filling them to make them softer and tastier.
🥗 What To Serve With Chicken Shawarma?
Chicken Shawarma pairs well with roasted vegetables, hummus, tabbouleh, and couscous. It also can be served alongside rice, fries, a Greek salad, and a dollop of tzatziki for a full and tasty meal.
🎚 How To Store Leftovers Chicken Shawarma?
- Refrigerate: Store the cooked chicken shawarma in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze the cooked chicken shawarma in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
🥵 How To Reheat Leftovers Chicken Shawarma?
- In The Oven: Preheat the oven to 350°F (175°C). Place the chicken shawarma on a baking sheet and cover with foil. Heat for about 10-15 minutes, or until warmed through.
- In The Microwave: Place the chicken shawarma on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through.
- On The Stove: Heat a skillet over medium heat. Add the chicken shawarma and cook, stirring occasionally, until heated through, about 5-7 minutes.
FAQs
Can I Use Chicken Breasts Instead Of Thighs?
Yes, you can use boneless, skinless chicken breasts instead of thighs. However, thighs are more flavorful and tend to stay juicier during cooking.
How Long Should I Marinate The Chicken?
Marinate the chicken for at least 3 hours, but for the best flavor, marinate it overnight.
Can I Grill The Chicken Instead Of Roasting It?
Yes, you can grill the chicken on a medium-high grill for about 5-7 minutes on each side until cooked through and slightly charred.
What Can I Use Instead Of Pita Pockets?
You can use flatbreads, naan, or even tortillas as a substitute for pita pockets.
Try More Jamie Oliver Recipes:
Jamie Oliver Chicken Shawarma Nutrition Facts
- Calories 452
- Total Fat 15g
- Saturated Fat 3.1g
- Trans Fat 0g
- Cholesterol 86mg
- Sodium 1015mg
- Potassium 539.4mg
- Total Carbohydrates 40g
- Dietary Fiber 2.7g
- Sugars 2.9g
- Protein 39g
Jamie Oliver Chicken Shawarma Recipe
Description
Jamie Oliver Chicken Shawarma is made with boneless, skinless chicken thighs, ground cumin, turmeric powder, ground coriander, garlic powder, paprika, ground cloves, cayenne pepper, salt, a large onion, lemon juice, and extra virgin olive oil.
This flavorful and easy Chicken Shawarma recipe creates a delicious dinner that takes about 3 hours and 45 minutes to prepare and can serve up to 6 people.
Ingredients
To Serve:
Instructions
- Mix Spices: In a small bowl, mix ½ tsp ground cloves, ¾ tbsp paprika (sweet or smoked), ¾ tbsp garlic powder, ¾ tbsp turmeric, ¾ tbsp ground coriander, and ¾ tbsp ground cumin. Set aside.
- Prepare Chicken: Pat the chicken thighs dry and season with salt on both sides. Thinly slice the chicken thighs into small, bite-sized pieces.
- Marinate Chicken: In a large bowl, toss the chicken with the spice mix until well coated. Add ⅓ cup olive oil, the juice of 1 large lemon, and 1 large thinly sliced onion. Mix everything well. Cover and marinate in the fridge for at least 3 hours, preferably overnight.
- Cook Chicken: Preheat the oven to 425°F (220°C). Arrange the chicken and onions in a single layer on a large, lightly oiled baking sheet. Roast for 30 minutes or until the chicken is cooked through and tender. If you want the chicken to be crispier, broil for a short time, but watch closely to avoid burning.
- Assemble Shawarma: Carefully open the pita pockets. Spread some tahini or Tzatziki sauce inside each pita. Fill each pita with roasted chicken, arugula, and Mediterranean salad. Garnish with pickles or olives if desired. Serve hot and enjoy!
Notes
- Marinate Overnight: Let the chicken marinate overnight for the best flavor.
- Slice Chicken Thin: Thin slices of chicken cook evenly and taste great.
- Broil for Crispiness: Broil the chicken for a few minutes after roasting to make it crispy.
- Warm the Pita: Warm the pita pockets before filling them to make them softer and tastier.