This easy and delicious Chicken Shawarma recipe from Jamie Oliver is a quick, healthy meal packed with flavor. With juicy marinated chicken, charred peppers, and creamy avocado, it’s perfect for a simple weeknight dinner. Feel free to swap ingredients based on what you have on hand for a customizable dish.
Ingredients Needed
- 1 tablespoon (15ml) olive oil
- 1 tablespoon (15ml) red wine vinegar
- 1 teaspoon chipotle Tabasco sauce
- 1 teaspoon dried oregano
- 2 teaspoons sweet smoked paprika
- 2 cloves garlic
- 1 large red onion
- 2 x 200g (7oz) skinless free-range chicken breasts
- 3 mixed-colour peppers
- 1 large aubergine (eggplant)
- 2 limes
- 1 bunch fresh coriander (30g / 1oz)
- 1 ripe avocado
- 4 large seeded wholemeal tortillas (whole wheat tortillas)
- 50g (1.75oz) feta cheese
How To Make Chicken Shawarma
- Prepare the marinade: In a bowl, mix 1 tablespoon olive oil, red wine vinegar, chipotle Tabasco sauce, oregano, paprika, and a pinch of sea salt and black pepper. Crush in the garlic and mix everything.
- Marinate the chicken and onion: Peel and halve the onion, and slice it into 1cm (1/2-inch) thick wedges. Slice the chicken lengthways into 1cm (1/2-inch) pieces. Toss both the chicken and onion in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight.
- Char the peppers and aubergine: Prick the aubergine (eggplant) all over with a fork. Blacken the whole peppers and aubergine over a direct flame in a griddle pan on high heat, until charred and blistered all over.
- Peel and slice the peppers and aubergine: After 10 minutes, place the peppers in a bowl and cover with clingfilm (plastic wrap). Peel off the blackened skin, and discard the stalks and seeds. Remove the skin from the aubergine, trim off the ends, and slice into 2cm (3/4-inch) thick pieces. Dress with the juice of 1 lime and a few picked coriander leaves. Season to taste.
- Cook the chicken and onion: Heat a large non-stick frying pan over medium-high heat. Add the marinated chicken and onion, and cook for 6-8 minutes, turning halfway, until cooked through.
- Prepare the avocado: Peel, destone, and finely slice the avocado. Squeeze the juice of half a lime over the slices.
- Warm the tortillas: Heat the tortillas in a dry frying pan for 30 seconds on each side, then wrap them in a clean tea towel to keep warm.
- Serve: Arrange the cooked chicken, onion, aubergine, peppers, avocado, feta, coriander, and warm tortillas on the table. Let everyone build their shawarma wraps.
Recipe Tips
- Marinate the chicken overnight: For the best flavor, let the chicken marinate for at least 1 hour, but overnight in the fridge is ideal. This allows the spices to soak in.
- Char the peppers well: Make sure to blacken the peppers and aubergine (eggplant) until they are blistered all over. This gives them a smoky flavor that makes the dish extra tasty.
- Warm the tortillas: Don’t skip warming the tortillas before serving. It makes them soft and easier to wrap around the filling.
- Add feta at the end: Crumble the feta over the finished wraps just before serving. This adds a creamy, salty kick that balances the smoky flavors of the shawarma.
How To Store And Reheat Leftovers?
- Refrigerate: Allow leftover Chicken Shawarma to cool to room temperature. Store it in an airtight container in the fridge for up to 2 days. To enjoy, simply assemble fresh wraps when ready to serve.
- Freeze: You can freeze the cooked chicken and vegetables. Let them cool, then place them in an airtight container or freezer bag. Freeze for up to 1 month. To serve, thaw overnight in the fridge and then assemble the wraps.
- Reheat: Heat a non-stick frying pan over medium heat. Add the chicken and vegetables, stirring occasionally, for about 5 minutes until fully warmed.
Nutrition Facts
Serving Size: 1 serving (approximately 170g)
- Calories: 230
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 125mg
- Sodium: 410mg
- Total Carbohydrate: 3g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 32g
Try More Jamie Oliver Recipes:
- Jamie Oliver Hunters Chicken Recipe
- Jamie Oliver Chicken Pasta 15 Minute Meals
- Jamie Oliver 5 Ingredients Chicken Thighs
- Jamie Oliver Chicken Stew
Jamie Oliver Chicken Shawarma Recipe
Description
This easy and delicious Chicken Shawarma recipe from Jamie Oliver is a quick, healthy meal packed with flavor. With juicy marinated chicken, charred peppers, and creamy avocado, it’s perfect for a simple weeknight dinner. Feel free to swap ingredients based on what you have on hand for a customizable dish.
Ingredients
Instructions
- Prepare the marinade: In a bowl, mix 1 tablespoon olive oil, red wine vinegar, chipotle Tabasco sauce, oregano, paprika, and a pinch of sea salt and black pepper. Crush in the garlic and mix everything.
- Marinate the chicken and onion: Peel and halve the onion, and slice it into 1cm (1/2-inch) thick wedges. Slice the chicken lengthways into 1cm (1/2-inch) pieces. Toss both the chicken and onion in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight.
- Char the peppers and aubergine: Prick the aubergine (eggplant) all over with a fork. Blacken the whole peppers and aubergine over a direct flame in a griddle pan on high heat, until charred and blistered all over.
- Peel and slice the peppers and aubergine: After 10 minutes, place the peppers in a bowl and cover with clingfilm (plastic wrap). Peel off the blackened skin, and discard the stalks and seeds. Remove the skin from the aubergine, trim off the ends, and slice into 2cm (3/4-inch) thick pieces. Dress with the juice of 1 lime and a few picked coriander leaves. Season to taste.
- Cook the chicken and onion: Heat a large non-stick frying pan over medium-high heat. Add the marinated chicken and onion, and cook for 6-8 minutes, turning halfway, until cooked through.
- Prepare the avocado: Peel, destone, and finely slice the avocado. Squeeze the juice of half a lime over the slices.
- Warm the tortillas: Heat the tortillas in a dry frying pan for 30 seconds on each side, then wrap them in a clean tea towel to keep warm.
- Serve: Arrange the cooked chicken, onion, aubergine, peppers, avocado, feta, coriander, and warm tortillas on the table. Let everyone build their shawarma wraps.
Notes
- Marinate the chicken overnight: For the best flavor, let the chicken marinate for at least 1 hour, but overnight in the fridge is ideal. This allows the spices to soak in.
- Char the peppers well: Make sure to blacken the peppers and aubergine (eggplant) until they are blistered all over. This gives them a smoky flavor that makes the dish extra tasty.
- Warm the tortillas: Don’t skip warming the tortillas before serving. It makes them soft and easier to wrap around the filling.
- Add feta at the end: Crumble the feta over the finished wraps just before serving. This adds a creamy, salty kick that balances the smoky flavors of the shawarma.
Jamie Oliver Chicken Shawarma Recipe