Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

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.

Read more Read less

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.

Reviews

4.3 out of 5 stars

7 Ratings

Have you tried this recipe? Let us know how it went by leaving a comment below.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

9 Comments

    default user avatar Julie m

    Fantastic and tasty

    See more

    default user avatar Charlie

    Love the recipe but far too salty. Wonder if it should be 1 tsp and not 1 tbsp. If your going to make it I wouldn’t use so much salt.

    See more

    default user avatar The Happy Foodie Team

    Hi Charlie,

    Thank you for your comment. We’re glad that you enjoyed the recipe and hope you will make it again! We’ve checked the recipe and can confirm that the amount of salt listed in the recipe is correct, but thank you for your feedback.

    Happy Cooking!
    The Happy Foodie Team

    See more

    default user avatar 😊

    Brilliant I love it , all of your recipes are great a specially on ‘nadias time to eat ‘

    See more

    default user avatar Susan

    Nadiya’s recipe states 1 tablespoon of salt not 2 as this recipe states

    See more

    default user avatar The Happy Foodie Team

    Hi Susan,

    Thank you for your comment. We also have the salt quantity listed as 1 tbsp as per the original recipe.

    All the best,
    The Happy Foodie Team

    See more

    default user avatar Myra Gibson

    too much salt

    See more

    default user avatar Adrienne

    This is a favourite in our home. I’ve tried other shawarma recipes and this is by far the best.

    See more

    default user avatar Margaret Kirk

    Nadiyha’s chicken shawarma is not only a family favourite, but a number of friends and acquaintances have asked me for the recipe after sampling it!

    See more

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Time To Eat

Close menu