Have you tried chicken shawarma yet? If not then you have been missing a treat – chicken drenched in a deliciously easy marinade, full of gorgeous Middle Eastern spices, then roasted in the oven for 30 minutes – so simple, but unbelievably good!
Course Main Course
Cuisine Middle Eastern
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Eb Gargano
Oven baked Chicken Shawarma
Juice of half a lemon
500gchicken mini fillets / tenders
2tablespoonsfresh coriander / cilantro for garnish
In a large bowl mix together all the ingredients for the Chicken Shawarma, except the chicken fillets and the fresh coriander.
Place the chicken in the marinade and turn to coat evenly – cover the bowl with clingfilm and marinate in the fridge for 1 to 2 hours, if you have the time (if not then just carry on with the next step)
When you are ready to cook, preheat your oven to 220C / 200C / gas mark 7 / 425F and place the chicken on a baking tray, taking care to spread it out in a single layer.
When the oven is hot, place the chicken in the oven and cook for 20 minutes or until cooked all the way through and starting to brown on top.
Remove from the oven and shred the chicken, using 2 forks. Turn the shredded chicken in the pan juices then place on a serving plate. Drizzle over any remaining pan juices and then garnish with fresh coriander.
Garlic Sauce for Chicken Shawarma
You can either make this sauce ahead of time, or make it about 5 minutes before the chicken is due to come out of the oven.
Simply mix together all the ingredients and serve! Garnish with mint, if you like.
Nutrition information is approximate and meant as a guideline only.