Easy chicken shawarma
- Prepare
- overnight
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Egg-freeGluten-freeNut-free
This chicken shawarma from the Hairy Bikers is a quick and easy barbecue version of a traditionally slow cooked Middle-Eastern dish. Serve with couscous or in pitta breads.
Ingredients
For the labneh
For the chicken
- 8–12 chicken thigh fillets, skinned
- 2 lemons, juice only
- 50ml/2fl oz olive oil
- 4 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet smoked paprika
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper or red chilli powder
- 2 bay leaves, crushed
- salt and freshly ground black pepper
Method
To make the labneh, line a colander or sieve with a double layer of cheesecloth or muslin and place over a bowl small enough to fit in your fridge. Pour in the yogurt and add ½ tsp salt. Wrap the cloth around it and tie into a bunch, then leave to strain, preferably overnight, until much thicker, but still creamy.
Put the chicken thighs in a large bowl and season well. Whisk the lemon juice and oil together then add the garlic, spices and bay leaves. Mix thoroughly and pour over the chicken, rubbing in using your hands. (If you prefer to keep your hands clean use a large food bag: seal it first, then massage from the outside.)
Leave to marinade in the fridge, covered for at least 2 hours, but preferably overnight. Allow the chicken to come to room temperature before cooking.
To cook the chicken, heat a barbecue, grill or griddle pan. Scrape off any excess marinade from the chicken. Over a medium heat, grill or griddle the chicken, turning frequently, for around 20–25 minutes, or until cooked through.
Remove from the barbecue or grill and leave to rest for a few minutes, before slicing up and serving with the labneh.
Recipe tips
Labneh is now available to buy from some large supermarkets and specialist shops.
Any leftover cooked chicken can be stored in the fridge in an airtight container for 3–4 days or frozen for up to 3 months. Eat cold, or reheat. To reheat, place in an ovenproof container and cover with kitchen foil, reheat in an oven or air fryer at 180C until hot through. Alternatively, use a microwave, but it can make the meat tough.
