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-Free Chicken Roasted Nigella Lawson Shawarma

Estimated Nutrition

Calories

703

kcal / serving

4218 kcal total

Carbs

10.9g

per serving

65.4 g total

Fat

47g

per serving

282 g total

Protein

58.1g

per serving

348.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tahini

Dairy

250

Yogurt

plain

Fruits

piece

Lemon

unwaxed, zest and juice

tbsp

Pomegranate Seeds

Meat

piece

Chicken Thigh

skinless and boneless

NutsSeeds

clove

Garlic

finely grated or minced

piece

Bay Leaf

dried or fresh

tsp

Paprika

tsp

Cumin

ground

tsp

Coriander

ground

tsp

Chili Flakes

dried

0.25

tsp

Cinnamon

ground

0.25

tsp

Nutmeg

freshly grated

tsp

Sea Salt Flakes

clove

Garlic

for sauce, finely grated or minced

pinch

Salt

to taste

OilsFats

100

Olive Oil

Vegetables

piece

Lettuce

for serving

Method

Serve the chicken over shredded lettuce with the prepared sauce and oily roasting juices.

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.