Theo cooks

Spicy Chicken Shawarma

Preparation time:
15 minutes (plus 1 hour to marinade)
Cooking time:
15 minutes
6 serves

My chicken shawarma is scented with allspice and smoked paprika and marinated in a vibrant yogurt mixture, bringing it all to the table for your gastronomic enjoyment! Using chicken thighs keeps the chicken moist and succulent, and grilling/broiling it this way gives you that smoky charring reminiscent of street food. Serve in gyro flatbreads with fresh salad accompaniments and Greek yogurt on the side, for everyone to help themselves as part of your meze board.

  • Ingredients

    • 6 Chicken thighs, boned, skin on
    • 100 g/scant 1⁄2 cup Thick Greek yogurt
    • Grated zest and freshly squeezed juice of 1 lemon
    • 3 tablespoons Olive oil
    • 1 tablespoon Smoked paprika
    • 1 tablespoon Ground allspice
    • 1 Fresh red chilli/chile, finely diced
    • 2 Garlic cloves, crushed
    • 1 tablespoon Dried oregano
    • Salt
    • Freshly ground black pepper
    • A few sprigs of fresh coriander/cilantro, to garnish
      To serve:
    • Gyro Flatbreads, to serve (see recipe for Gyro flatbreads)
      Accompaniments (Optional):
    • 1 Red onion, finely sliced
    • Leaves from a bunch of fresh flat-leaf parsley, chopped
    • 1⁄2 head of Iceberg lettuce, shredded
    • 1⁄2 Cucumber, finely diced
    • 6 Ripe tomatoes, diced
    • 3 Lemons, cut into wedges, for squeezing
    • 125 ml/1⁄2 cup Thick Greek yogurt
  • Method

    • Preheat the grill / broiler to hot.
    • Cut two deep scores across the top of each chicken thigh.
    • Mix all the other ingredients (except the garnish) together in a non-reactive bowl to make the marinade. Add the chicken thighs, toss to coat, then cover and leave to marinate for 1 hour (or overnight) in the fridge. Remove the chicken from the fridge 30 minutes before you plan to cook it to take off the chill.
    • Remove the chicken thighs from the marinade and arrange skin-side up and a few inches apart on a lightly oiled roasting pan. Cook under the preheated grill/broiler for about 15 minutes, until the flesh is cooked through and the skin has charred and started to crisp, turning occasionally.
    • Once cooked, slice across each thigh into strips 2.5 cm / 1 inch wide, season with salt and pepper. Pile up on flatbreads, garnish with coriander / cilantro sprigs and place on your board, alongside any accompaniments you are serving.

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Share by Theo Michaels, published by Ryland Peters & Small (£16.99)
Photography by Mowie Kay © Ryland Peters & Small

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