Crispy Chicken Shawarma by Delicatekiitchen

Ingredients

• 800g (1.75 lb) boneless, skinless chicken thighs
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp ground turmeric
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• ½ tsp cayenne pepper
• 1 tsp salt
• ½ tsp black pepper
• Juice of 1 lemon
• 4 flatbreads or pita breads, to serve
• Garlic sauce or tahini, to serve
• Sliced tomatoes, cucumber, and pickles, to serve

Instructions

1. Combine olive oil, lemon juice, cumin, coriander, paprika, turmeric, garlic powder, onion powder, cinnamon, allspice, cayenne, salt, and black pepper in a large bowl to form a marinade.
2. Add chicken thighs and toss well to coat. Marinate for at least 15 minutes at room temperature, or up to 24 hours in the fridge for deeper flavour.
3. Preheat oven to 220°C (425°F) and line a baking tray with foil. Arrange chicken thighs in a single layer without overlapping.
4. Roast for 25–30 minutes until the chicken is cooked through and the edges are deeply browned and crispy.
5. Switch the oven to broil/grill and cook for a further 4–5 minutes until the tops are charred and extra crispy — watch closely to avoid burning.
6. Rest chicken for 5 minutes, then slice thinly against the grain.
7. Serve in warm flatbreads with garlic sauce or tahini, sliced tomatoes, cucumber, and pickles.