This kebab king chicken shawarma recipe features marinated chicken, aromatic spices, and a perfect balance of flavours. Serve in wraps, pitta bread, or with fresh salads for a delicious Turkish feast!
As soon as I saw this shawarma recipe in the May 2019 Olive Magazine, I knew it was definitely one to make….it's got chips in it!!!! It really doesn't disappoint and has been made a few times and recommended to friends.
The flavours in the marinade are some of my favourites, especially turmeric. What can I say about the chips except yum!!!! They soak up the lovely flavours from being cooked below the chicken. All of the accompaniments go really well, but feel free to chop and change them as you like. If you don't have garlic sauce or mayo, just use normal mayo, yogurt, or sour cream. Wraps or pitta breads work just as well as flatbreads too.
Tips
- It is recommended to marinate the chicken overnight in the fridge, however, it is still yummy if you do step 1 in the morning and then cook it that evening so that it's getting around 6 to 8 hours in the fridge.
- Vegetarian option - replace the chicken with marinated tofu, seitan or mushrooms.
- Dairy-free option - use coconut yogurt or a tahini-based marinade instead of greek yogurt.
- This kebab king chicken shawarma recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - marinate the chicken up to 24 hours in advance. You can also cook the chicken ahead of time and reheat it gently before serving.
Grilling is ideal for smoky flavors, but pan-frying or baking are great alternatives. For a charred finish, grill the chicken for 2 to 3 minutes after baking.
Absolutely - shop-bought spice mixes work well if you don't have individual spices on hand. Adjust the quantity to taste.
Yes - freeze the marinated chicken in an airtight container for up to 3 months. Thaw overnight in the fridge before cooking.
Serve it in wraps, over rice, or alongside tabbouleh, houmous, and garlic sauce for a complete meal.
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How to make this Kebab King Chicken Shawarma
Ingredients
For the marinade:
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp lebanese seven-spice or baharat
- 1 tsp paprika
- 0.25 tsp ground turmeric
- 1.5 tsp cider vinegar
- 1 tbsp olive oil
- 4 cloves garlic, crushed
- 55g greek yogurt
- salt and freshly ground black pepper
For the kebab:
- 500g skinless boneless chicken thighs
- 300g floury potatoes, peeled (if you prefer) and cut into chips
- 1 tbsp olive oil
- salt and freshly ground black pepper
- juice of half a lemon
To serve:
- lebanese garlic sauce or garlic mayo
- 4 large flatbreads, wraps or pitta breads
- 2 little gem lettuces, shredded or a bag of salad leaves
- 2 large handfuls flat leaf parsley, chopped
- whole or sliced gherkins, chopped
- chilli sauce (we like sriracha)
Instructions
- Mix together all the ingredients for the marinade with lots of salt and freshly ground black pepper in a large bowl. Add the chicken and mix well. Cover and chill overnight, or for at least 6 hours (see Tips).
- When you're ready to cook, heat the oven to 220C/fan 200C/gas 7. Put the chips into a mixing bowl, cover with cold water, and soak for 5 minutes. Then drain and pat them dry with kitchen roll. Put the chips into a roasting tray, drizzle over the olive oil, and season with salt and pepper. Mix and roast for 12 minutes until the chips start to soften.
- Arrange the marinated chicken thighs on a grilling rack. Remove the chips from the oven and turn. Place the grilling rack over the tray of chips and return it to the oven.
- Cook for 20 to 25 minutes or until the chicken is cooked through and tender. Transfer the chicken onto a chopping board and slice it into thin strips, squeeze over the lemon juice and toss. The chips may look a bit soft due to the juices that have dripped from the chicken, so you might want to leave them in the oven a bit longer just to crisp up a bit. Keep the chicken warm.
- To serve, spread the garlic sauce or mayo over the flatbreads. Top with the lettuce, chips, chicken, parsley, gherkins. Drizzle over chilli sauce, to taste, and more garlic sauce or mayo, if you like.
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Kebab King Chicken Shawarma
Equipment
Ingredients
For the marinade:
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp lebanese seven-spice or baharat
- 1 tsp paprika
- 0.25 tsp ground turmeric
- 1.5 tsp cider vinegar
- 1 tbsp olive oil
- 4 cloves garlic crushed
- 55 g (3 ¾ tbsp) greek yogurt
For the kebab:
- 500 g (1.1 lb) skinless boneless chicken thighs
- 300 g (0.7 lb) floury potatoes peeled (if you prefer) and cut into chips
- 1 tbsp olive oil
- juice of half a lemon
To serve:
- lebanese garlic sauce or garlic mayo
- 4 large flatbreads, wraps or pitta breads
- 2 little gem lettuces shredded or a bag of salad leaves
- 2 large handfuls flat leaf parsley chopped
- whole or sliced gherkins chopped
- chilli sauce (we like sriracha)
Instructions
- Mix together all the ingredients for the marinade with lots of salt and freshly ground black pepper in a large bowl. Add the chicken and mix well. Cover and chill overnight.
- When you're ready to cook, heat the oven to 220C/fan 200C/gas 7. Put the chips into a mixing bowl, cover with cold water, and soak for 5 minutes. Then drain and pat them dry with kitchen roll. Put the chips into a roasting tray, drizzle over the olive oil, and season with salt and pepper. Mix and roast for 12 minutes until the chips start to soften.
- Arrange the chicken thighs on a grilling rack. Remove the chips from the oven and turn. Place the grilling rack over the tray of chips and return to the oven.
- Cook for 20 to 25 minutes or until the chicken is cooked through and tender. Transfer the chicken onto a chopping board and slice it into thin strips, squeeze over the lemon juice and toss. The chips may look a bit soft due to the juices that have dripped from the chicken, so you might want to leave them in the oven a bit longer just to crisp up a bit. Keep the chicken warm.
- To serve, spread the garlic sauce or mayo over the flatbreads. Top with the lettuce, chips, chicken, parsley, gherkins. Drizzle over chilli sauce, to taste, and more garlic sauce or mayo, if you like.
Notes
- It is recommended to marinate the chicken overnight in the fridge, however, it is still yummy if you do step 1 in the morning and then cook it that evening so that it's getting around 6 to 8 hours in the fridge.
- Vegetarian option - replace the chicken with marinated tofu, seitan or mushrooms.
- Dairy-free option - use coconut yogurt or a tahini-based marinade instead of greek yogurt.
- This kebab king chicken shawarma recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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