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3-4 people

Prep time:

15 minutes

Time to cook

45 minutes

Good for:


Shawarma chicken

This recipe is borrowed from an English television cook. I watched her show on Netflix and I have to say, I already made it twice. Super good idea and a use of chicken thighs or breasts, which keeps the meat moist and lovely- and spicy of course


1 kg of chicken thighs no skin or bones or used breast cut into pieces

2 tbsp of olive oil

For the rub:

2 tbsp corn flour

1 tbsp salt

1 tsp cumin

1 tsp ground coriander

1 tsp paprika

1 tsp turmeric

1/2 ground cloves

1 tbsp cayenne

1 tsp cinnamon


Step 1

Heat the oven to 200 degrees.

Pad the chicken dry. Place in bread baking form and pour over the oil. Use your hands to coat well.

Step 2

Mix all the spices in a small bowl and then mix very well with the chicken pieces making sure that each piece is well coated. Push well into the bread form

Step 3

Bake for 45 minutes on your oven (middle).

Step 4

cut in slices and serve with salad. Or use for a wrap and serve with a coleslaw


The original recipe was served in tortilla wraps and paired with a coleslaw type salad to act as a ‘sauce’. That mix is not quite allergy-friendly for me, so I will happily serve this with a fried rice or coconut rice and then a mixed salad or oven baked vegetables .

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