Chicken Shawarma in the Oven

I first “saw” this shawarma on Netflix (Nadiya’s Time to Eat). There were a couple other goodies on that show too (like the curried jack fruit, which is on my list). Anyway, I decided to make it, and I have to say it really is very, very good (and super easy). I can see doubling or tripling the recipe and making a whole whack of this for a crowd. My recipe also borrows from the Jamie Oliver version and the Recipe Tin Eats version, plus I added onion powder.

I served it with homemade tahini sauce which is also a cinch.

Ingredients

• 6 boneless, skinless chicken thighs (or get skin on, bone in and save the bones and skin for broth), cut in good sized chunks or strips (I cut them in 4 strips).
• 2 tbsp corn flour (not cornmeal, corn flour…it is different and it’s also gluten-free which is a plus if you are feeding folks with gluten sensitivities) or arrowroot flour
• 2 tsp sea salt
• 1 tsp cumin seed, toasted and ground (or use ground)
• 1 tsp coriander seed, toasted and ground (or use ground)
• 1 tsp sweet or smoked paprika
• 1 tsp ground turmeric
• ½ tsp ground cloves
• 1 tsp cayenne (to your heat preference)
• 1 tsp ground cinnamon
• 1 tsp cardamon
• 1 tsp garlic powder or use 2-3 cloves fresh garlic
• 1 tsp onion powder
• zest of 1 lemon (use the juice for the Tahini sauce)
• 1 tbsp  oil

Tahini Sauce

• 1/2 cup Tahini
• Juice of one lemon
• 1/2 tsp garlic powder
• 1/2 tsp salt
• healthy pinch of cumin
• 1/2 cup cold water

For the Tahini sauce whisk the ingredients together in order and put it in the fridge until you are ready to use it.

Yogurt Dill Sauce

• 1 cup yogurt
• 1/4 cup mayo
• Zest and juice of 1 large lemon
• Bunch of fresh dill rough chopped
• Salt and pepper to taste

For the yogurt dill sauce just mix all the ingredients together well and pop in the fridge to allow the flavours to meld.

Garlic Scape Pesto

Method (for Shawarm)

1. Toast the cumin and coriander seed until fragrant, let cool and grind in a spice mill or use a mortar and pestle.
2. Mix together the cornflour, salt, and all the spices.
3. Put the chicken pieces in a bowl, drizzle on the oil and give it a stir.
4. Add the dry spice mix and stir to coat all the chicken pieces well.
5. Marinade it the fridge for 24 hours or at least 3 hours. If you are really pushed for time just marinade as long as you can.
6. Preheat oven to 350 F.
7. Layer the pieces of chicken in a lightly greased loaf tin and press down, then bake in the oven uncovered for 40-50 minutes.
8. When the shawarma is ready, leave it in the tin for 10 minutes so that all the juices can go back into the chicken.
9. OR you can place the chicken in a single layer or a cookie sheet or in a big cast iron frying pan and cook it in the oven (or on the barbeque) at 425F for 20-25 minutes or so, flipping half way through. This is the Jamie Oliver way but I’ve done it both ways and it works out just fine.
10. Serve from the tin or tip it out on a board and slice.
11. Serve with rice or on flatbreads with whatever fixings you like.
12. Any leftovers (ahahahah there won’t be any) can be kept in the fridge, or frozen.