Chicken Shawarma

One of the new blends we’ve introduced this year is our Lebanese Shawarma mix, meaning now you can recreate that kebab shop experience at home! Of course the homemade version is not quite the same, as few people have a vertical spit handy, but this terrifically easy way with chicken thighs or breast (we recommend using thighs, as the dish will come out tastier and with better texture) works every time. And you can serve it the same, packed into pitta bread with your selection of toppings.

This recipe will serve four people.

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Ingredients

500g Chicken Thigh fillets, cut into bite sized pieces
4 tsp Shawarma blend
1 tbs Lemon Juice
1 tsp Smoked Garlic Granules
1 tbs Olive Oil

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Method

1

As easy as it gets. Simply mix all the ingredients together, and let them marinate overnight if possible, or at least a couple of hours. To cook, line a baking tray with foil and lay the marinated chicken on it, heat the oven to 180C and cook the chicken for 30 minutes or so. Check the chicken half way through, as it is very important not to overcook the chicken as it will dry out and become tough.

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