shwarma

Three hours in the oven results in very tender, lick-your-lips delicious lamb. Imagine you're on the streets of the Middle East, breathing in the heady scents of spices, with this slow-roasted lamb that's loaded with flavour.

Lamb shawarma

coriander

paprika

tbsp cumin

cinnamon

garlic cloves, crushed

olive oil

leg of lamb

(2/3 cup) Tamar Valley Greek Style Yoghurt

tbsp tahini

Lebanese cucumbers, halved, thinly sliced

mint leaves

red onion,

tbsp pine nuts, toasted

Lebanese bread, to serve

This easy chicken shawarma recipe is easy to make at home. You can cook it in your Instant Pot or oven. Finish it under the broiler to crisp the edges and give it an authentic char.

Chicken Shawarma

lemons

yogurt

garlic

cumin

salt

black pepper

turmeric

boneless (skinless chicken thighs)

onion (thinly sliced)

Stir together the lemon juice, olive oil, yogurt, garlic, cumin, paprika, coriander, salt, pepper, turmeric, and cinnamon.

Add the chicken and onion and turn to coat well.

Marinate the chicken for anywhere from 20 minutes to 2 hours (if you plan to marinate it for longer, I recommend leaving out the yogurt until just before you are going to cook the chicken.)

To cook it in the Instant Pot, place the chicken and onions in the pot, cover and seal it, and set it to pressure cook on high for 12 minutes. Once the cooking time is up, let the pressure release naturally. Once the pressure valve has dropped, open the pot and remove the chicken andonion with a slotted spoon, and transfer them to a foil-lined sheet pan. Use the spoon or a fork to shred the chicken into smaller pieces and arrange it in a single layer on the pan. Skip to step 6.

To cook it in the oven, preheat the oven to 425ºF. Arrange the chicken and onions in a single layer on a foil-lined sheet pan. Roast in the oven for 35 to 45 minutes, until the chicken is thoroughly cooked through. Remove the pan from the oven and let stand for a few minutes. Use two forks or your hands (if the chicken is cool enough to handle) to break the chicken into smaller pieces. Spread the pieces out in a single layer on the sheet pan. Continue to step 6.

Put the sheet pan with the shredded chickenunder the broiler and broil for 8 to 15 minutes, checking frequently, until it begins to blacken and char in spots.

Serve hot.

Thank you for this recipe! It’s fantastic! I did use the chicken breast and yes, it totally dried out BUT I used the juices in the pot and made a sauce. It was delicious!!

This shwarma was really easy to make and packed with flavor. My boyfriend loved it and we plan to make it again for dinner next week. YUM!

Oh my gosh, I loved this Chicken Shawarma recipe. It was so fast, easy and delicious! Will definitely be making again. Thank you!

I've made this a few times now. It's delicious! Any ideas on what we can do what all the extra juice? 
I drank it the first time I made this, but as I've doubled the recipe this round I have a LOT more juice.

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Lamb shawarma

Chicken Shawarma

Top 2 shwarma recipes from across the web

The most viewed shwarma recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lamb shawarma

Chicken Shawarma

The most viewed shwarma recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine