Let me just say — this one’s not a quickie. But oh, is it worth the wait. Chicken shawarma like this feels like you’re cheating reality a bit. It smells like a street corner in a spice market, sizzles like a dream, and tastes… well, it tastes like you spent way more effort than you actually did. I made this the first time on a Sunday — windows open, music playing, skewers smoking slightly. You don’t forget a day like that.
The chicken gets marinated in yogurt, garlic, lemon, and baharat (which honestly deserves a spot in every cupboard). It turns so juicy and spiced and golden on the outside you’ll be eating bits off the skewer before it hits a plate. And it’s one of those meals where the extras — the flatbreads, the pickles, the chilli sauce — make the whole table go quiet for a minute. Pure shawarma joy.
Why You’ll Love It
- That marinade? Works magic — the chicken comes out ridiculously tender and full of flavour.
- You can barbecue it or roast it indoors — either way, it’s beautifully charred on the edges.
- Easy to make ahead — marinate it the night before, and you’re halfway done.
- It feeds a crowd — just lay it out with warm flatbreads and let everyone dig in.
- Leftovers make the best wraps or salad bowls. Trust me.
- It’s fun — a proper hands-on, tear-and-share, everyone-grinning kind of meal.
Ingredients
- 2 cloves garlic
- 3 lemons
- 3 tsp baharat spice mix (plus extra for serving)
- 100g natural or Greek-style yoghurt
- 12 small free-range boneless, skinless chicken thighs
- 2 mixed colour peppers
- 1 red onion
- Olive oil
- 6 flatbreads (store-bought or homemade)
- Optional: chilli sauce, to serve
You’ll also need:
4 long metal skewers
How to Make It
Get the chicken marinating:
Grate the garlic into a big mixing bowl. Zest one lemon and juice it in, then stir in the baharat spice and yoghurt. Toss in the chicken thighs and coat them thoroughly — get your hands in there if you need to. Cover and let it sit in the fridge for at least 2 hours (overnight’s even better).
Prep the veggies and skewers:
When you’re ready to cook, cut the peppers into chunky pieces and quarter the onion. Halve the remaining lemons. Now thread the skewers — start with a lemon half, then alternate chicken, onion, and peppers. Finish with another lemon half. Feels satisfying, doesn’t it?
Cook it low and slow:
If you’re using a barbecue, prep it for indirect heat — about 200°C. Otherwise, crank your oven to 200°C (400°F). Either way, cook the skewers for 45–55 minutes until everything’s beautifully golden and cooked through, turning them every 10 minutes so they crisp evenly.
Let it rest a minute:
Once it’s out of the oven (or off the grill), resist the urge to dive straight in. Rest the skewers on a board for 10 minutes. The juices settle, the flavours deepen — it’s worth it.
Slice and serve:
Cut along the skewer so the chicken falls away in those lovely layers — charred outside, juicy inside. Sprinkle over a bit more baharat, serve with warm flatbreads, and let everyone build their own. Don’t skip the chilli sauce if you like a bit of heat.
Common Mistakes and How to Dodge Them
Why is my chicken dry?
You probably overcooked it or didn’t marinate it long enough. The yoghurt really is key — don’t rush that part.
Can I use chicken breast?
Technically yes, but thighs are juicier and way more forgiving. Breasts dry out fast under high heat.
What if I don’t have baharat spice?
Make your own blend — equal parts cumin, paprika, coriander, cinnamon, nutmeg, and a pinch of clove. Or use ras el hanout or garam masala in a pinch.
My skewers burned in the oven!
That’s why metal skewers or foil-covered bricks are ideal. Wooden ones will catch fire unless you soak them and watch closely.
Storage and Reheating
Wrap any leftover chicken in foil or store it in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water, or in the oven at 180°C for about 10–12 minutes. Not great for freezing after cooking — the yoghurt breaks — but the raw marinated chicken does freeze well.
Frequently Asked Questions
Do I have to skewer it?
Nope! You can lay everything flat on a roasting tray — it’ll still taste fantastic, just less theatrical.
Can I cook this in an air fryer?
Yes, actually! Just make sure nothing overlaps too much — and check after 15 minutes.
Can I add more veg?
Sure — courgette, aubergine, or mushrooms all roast well alongside. Just don’t overload the skewer or it won’t cook evenly.
Is it spicy?
Not really — baharat is more warm and fragrant than hot. Add chilli sauce if you want to turn up the heat.
Nutrition Facts (Per Serving):
- Calories: ~520 kcal
- Fat: 24g
- Carbs: 35g
- Protein: 40g
- Sodium: ~480mg
- Sugar: 5g
Jamie Oliver Chicken Shawarma Recipe
Description
Tender, yoghurt-marinated chicken thighs layered with sweet peppers and onion, roasted or grilled to perfection and served shawarma-style with warm flatbreads.
Ingredients
Instructions
- Mix garlic, lemon, baharat, and yoghurt for marinade. Add chicken and chill.
- Skewer chicken with peppers, onion, and lemon halves.
- Roast or grill at 200°C for 45–55 minutes, turning often.
- Let rest 10 minutes.
- Slice down the skewers and serve with flatbreads, extra spice, and sauces.
Notes
- Metal skewers work best; foil-covered bricks help if roasting.
- Marinate overnight for max flavour.
- Leftover chicken is great in wraps or over salad.
- Use a meat thermometer if unsure — 75°C inside is safe.