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Nadiya Hussain’s Chicken Shawarma

Nadiya Hussain's tasty chicken shawarma recipe is a real crowd-pleaser that beats your local kebab shop. Served with flatbreads and raw slaw, this makes a delicious midweek dinner.

From the book

Nadiya Hussain

Introduction

Shawarmas are like the kebabs that you can justify as being good for you. Well, they’re not particularly bad for you really, and they are actually quite easy to make. You don’t need a roly thing, or a special bread knife or tray. Let me show you how.

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Ingredients

For the shawarma:
2 tbsp cornflour
1 tbsp salt
1 tsp ground cumin
1 tsp dried coriander
1 tsp paprika
1 tsp ground turmeric
½ tsp ground cloves
1 tbsp cayenne
1 tsp ground cinnamon
2 tbsp vegetable oil
750g boneless chicken thighs, halved
For the raw slaw:
1 large broccoli floret, thinly sliced
300ml Greek yoghurt
4 tbsp vegetable oil
1 tsp mustard powder
1 tbsp mustard seeds
1 tsp salt
fresh parsley, finely chopped
To serve:
flatbreads

Essential kit

You will need: a 900g loaf tin.

Method

Preheat the oven to 180°C/fan 160°C and lightly grease a 900g loaf tin.

For the shawarma, mix together the cornflour, salt, cumin, coriander, paprika, turmeric, cloves, cayenne and cinnamon.

Put the oil into a bowl, then add the chicken and stir it around. Add the dry spice mix and stir to coat all the chicken pieces well. Layer the pieces of chicken in the loaf tin and press down, then bake in the oven for 40 minutes.

Meanwhile, make the slaw. Put the broccoli into a large bowl.

Put the yoghurt into a second bowl and heat the oil in a small pan. As soon as the oil is hot, add the mustard powder and seeds – when the seeds begin to pop, pour the oil and seeds over the yoghurt, add the salt and stir. Pour this dressing over the broccoli, then mix in the parsley.

When the shawarma is ready, leave it in the tin for 10 minutes so that all the juices can go back into the chicken.

Tip it out of the tin and slice your shawarma. We like to eat this piled into flatbreads with the slaw. Any leftovers can be kept in the fridge, or frozen for the next time you need your shawarma fix.

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From the book: Time To Eat

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