Nadiya Hussain Inspired Chicken Shawarma
Chicken shawarma is a dish made with marinated chicken, infused with spices and yogurt, then roasted, grilled, or baked until tender and flavorful. Traditionally cooked on a vertical rotisserie, Nadiya’s recipe simplifies the method for home cooking while still delivering the signature taste – aromatic, spiced, and irresistibly juicy.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Ingredients
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- Chicken thighs (1 kg, boneless and skinless) – juicy and flavorful cut.
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- Greek yogurt (½ cup) – tenderizes and adds creaminess to the marinade.
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- Olive oil (2 tbsp) – helps lock in flavor and moisture.
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- Garlic cloves (3, minced) – aromatic base.
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- Ginger paste (1 tsp) – adds warmth.
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- Paprika (2 tsp) – smoky flavor.
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- Ground cumin (2 tsp) – earthy spice.
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- Ground coriander (1 tsp) – fresh citrusy note.
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- Ground turmeric (½ tsp) – color and mild flavor.
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- Cayenne pepper (½ tsp, optional) – for heat.
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- Juice of 1 lemon – balances the richness.
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- Salt and pepper (to taste) – enhances flavor.
Instructions
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Prepare marinade – mix yogurt, olive oil, garlic, ginger, paprika, cumin, coriander, turmeric, cayenne, lemon juice, salt, and pepper in a large bowl.
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Marinate chicken – add chicken thighs, coat well, cover, and refrigerate for at least 2 hours (overnight is best).
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Preheat oven/grill – heat to 400°F (200°C).
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Cook chicken – arrange chicken on a baking tray and roast for 25–30 minutes, or grill until cooked through and slightly charred.
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Rest and slice – let chicken rest for 5 minutes, then slice thinly.
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Assemble shawarma – fill flatbreads with chicken, lettuce, cucumber, tomato, and sauce of choice.