Jamie Oliver Chicken Shawarma Recipe

So I made this Jamie Oliver Chicken Shawarma. Not because I had a plan, but because I found a half-eaten pack of pita in the back of the fridge. You know how it is. Anyway, the chicken turned out smoky and golden at the edges, heavy with spice, and somehow still juicy like it had been cooked with care. Which—let’s be honest—it sort of had. It’s a mess of flavor. The good kind. (inspired by Jamie Oliver)

Ingredients Needed

For the marinade:

• 3/4 tbsp ground cumin
• 3/4 tbsp turmeric powder
• 3/4 tbsp ground coriander
• 3/4 tbsp garlic powder
• 3/4 tbsp paprika (sweet or smoked — I went smoked, couldn’t help it)
• 1/2 tsp ground cloves
• 1/2 tsp cayenne pepper
• Salt, just trust your fingers
• 8 boneless, skinless chicken thighs (don’t trim too much fat; it’s flavor)
• 1 big onion, sliced like you mean it
• Juice of a fat lemon
• 1/3 cup extra virgin olive oil

To serve:

• 6 pita pockets (or whatever flatbread you’ve got)
• Tahini or tzatziki—go with your gut
• Baby arugula
• A Mediterranean salad (I just threw together tomato, cucumber, onion, lemon juice)
• Pickles or kalamata olives if you’re feeling wild

How To Make Jamie Oliver Chicken Shawarma Recipe

1. Start with the spice blend. It’s intense. Mix cumin, turmeric, coriander, garlic powder, paprika, cloves, cayenne. It’ll look like dust from a desert bazaar. Inhale cautiously.
2. Chicken next. Dry it with paper towels like you’re patting down a secret. Salt it well. Then slice into smaller bits—not too small. Bite-size but with attitude.
3. Now the fun. Toss the chicken in a big bowl with all the spice. Get your hands in there. It should feel gritty, oily, almost sticky. Add the lemon juice, olive oil, and that onion. Mix it till your fingers smell like garlic and dreams. Cover and stick it in the fridge. Walk away. At least 3 hours. I did overnight. Woke up dreaming of cumin.
4. When it’s go-time, preheat your oven to 425°F. Spread the chicken and onion chaos onto a greased tray. Try to keep things single-layer. Roast about 30 minutes. You’ll know it’s ready when the edges look charred and your kitchen smells like a street corner in Istanbul.
5. Wanna crisp it more, Stick it under the broiler for a minute or two. Watch it like it owes you money.
6. Assemble like an artist. Warm the pita—please. Smear the sauce. Stuff in the chicken, some arugula, maybe that salad. Pickles? Up to you. Wrap it. Hold it. Bite. Thank yourself.

Why I Love This Recipe

I threw it together on a lazy Sunday, half-distracted by laundry and a podcast. Still, it floored me. The spices, the mess, the smell—it was like cooking woke me up. My kids even ate it without complaining. That never happens.

Recipe Tips

• Marinate longer than you think you need to.
• Don’t use chicken breasts unless you like dry disappointment.
• Broil if you want that crispy street-food vibe.
• If your pita cracks, roll it like a rebel burrito.
• Add feta. Or don’t. But you’ll wish you had.

How To Store This Jamie Oliver Chicken Shawarma Recipe

• Room Temp: Eat it fresh. Not negotiable. Two hours max if you must.
• Fridge: Leftover chicken keeps for three days. Maybe four if you live dangerously.
• Freezer: Yep. Freeze it. It’ll survive two months. Defrost slowly—be kind.

Reheating:

• Oven: 350°F, about 10 minutes under foil. Solid.
• Microwave: Damp towel over it, 90 seconds. Works in a pinch.
• Stovetop: Pan, medium heat, no oil needed. Stir it like you mean it.

Let’s Answer a Few Questions!

Can I use chicken breasts? Sure. But why?
Thighs are juicier and forgive you more.

How long do I really need to marinate it?
At least three hours. Overnight if you’ve got the patience.

Grill instead of roast?
Yes. Please do. The char is everything.

No pita? What then?
Use naan. Or tortillas. Heck, even lettuce cups. Just get it in your mouth.

Nutrition Facts (per serving)

• Calories: around 452
• Carbs: 40g
• Protein: 39g
• Fat: 15g
• Sugar: 2.9g
• Fiber: 2.7g

Try More Jamie Oliver Recipes:

• Jamie Oliver Pesto Salmon
•  Jamie Oliver Prawn And Chorizo Orzo
• Jamie Oliver The Hix Turkey Burger