A serving platter with BBQ tandoori chicken shawarma

Chicken shawarma

  • Rating: 5 out of 5.19 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 4 hrs marinating
  • More effort
  • Serves 6

Add oomph to chicken kebabs with yogurt, Indian spices and chillies. This smoky, flavour-packed tandoori shawarma can be cooked on the barbecue or in the oven

Nutrition: Per serving
NutrientUnit
kcal299
fat19g
saturates5g
carbs3g
sugars2g
fibre0g
protein29g
salt1.9g
Advertisement

Ingredients

Method

  • STEP 1

    Tip all the ingredients, except the chicken and lemon wedges, into a blender or a smoothie bullet with 1 tsp sea salt and whizz to a smooth paste. Pile the chicken into a bowl or large plastic container, pour over the paste and mix through so the chicken is completely coated. Cover and marinate for at least 4 hrs or up to 48 hrs – the longer, the better.

  • STEP 2

    Cooking on the barbecue: 
    Light a lidded barbecue, and let the flames die down. Once the coals have turned ashen, pile them up on one side with a few coals scattered around the other. Starting and ending with half a baking potato, thread all the chicken onto two long metal skewers – so that both skewers go through each piece of meat – packing the thighs down between the potato halves so that they are really compact. Place the large chicken kebab to the side of the barbecue with only a few coals underneath. Pop the lid down and cook for 45-50 mins, turning every 15 mins, or until cooked through – prise the chicken pieces apart in the centre to check, or use a digital cooking thermometer; it should read 70C or more. Leave to rest for 5 mins.

  • STEP 3

    Cooking in the oven: 
    Heat the oven to 220C/200C fan/gas 8. Sit the kebab across a roasting tin so it is suspended, or rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through. 

  • STEP 4

    Warm the naan on the barbecue or in the oven. Bring the kebab to the table to carve, wrap with warm naans, and serve with the other salads and lemon wedges for squeezing over.

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.19 ratings
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Claim the offer
Advertisement

Sponsored content