Nigella Chicken Shawarma Recipe [GUIDE]

Nigella Lawson’s Chicken Shawarma is one of those dishes that instantly transports you to the streets of the Middle East, where the air smells of spices, sizzling meat and warm flatbreads. If you’ve ever had shawarma from a street vendor-juicy, flavorful chicken piled high with pickles, garlic sauce and perhaps a dash of tahini-this recipe is the home-cooked equivalent, with Nigella’s signature twist. She manages to bring a lot of depth to the dish while keeping it wonderfully approachable.

Unlike traditional shawarma which is often made with lamb or beef and cooked on a vertical rotisserie, Nigella’s version uses boneless chicken thighs, marinated in a mix of Middle Eastern spices, olive oil and a little honey for balance. The beauty of this dish is how effortlessly it comes together. You don’t need to be a skilled chef to recreate this flavor-packed masterpiece at home.

But beyond the recipe itself, there’s something so comforting and indulgent about Nigella’s approach to cooking. She’s all about embracing flavors, textures and the joy of eating without worrying too much about being “perfect”. It’s an invitation to play around in the kitchen and enjoy the process. For me, cooking this dish felt like an act of self-care-taking the time to prepare something with love, patience and lots of flavor.

Nigella Chicken Shawarma Recipe

Ingredients Needed

Here’s what you’ll need to make Nigella’s Chicken Shawarma and trust me, it’s worth the trip to the grocery store:

• Chicken Thighs (boneless, skinless). About 6 thighs will do the trick. The thighs give the shawarma a rich, tender texture. The marinade works best with the slightly higher fat content of chicken thighs which helps lock in moisture and flavor.
• Olive Oil – A good-quality olive oil will carry the flavors of the spices. It’s a base for the marinade and also helps in roasting the chicken to perfection.
• Yogurt – Full-fat Greek yogurt adds creaminess and tang which balances the spices beautifully. This is key for creating that smooth, aromatic marinade.
• Garlic – Fresh garlic, minced. No shortcuts here-this brings a wonderful punch of flavor.
• Lemon Juice – Freshly squeezed. A bit of acidity cuts through the richness of the chicken and the olive oil.
• Ground Cumin – Adds a warm, earthy flavor that’s characteristic of shawarma.
• Ground Coriander – Slightly citrusy and fragrant. It’s a perfect partner to cumin.
• Paprika – For color and a mild, smoky flavor. You could use smoked paprika if you’re looking for an extra depth of smokiness.
• Ground Turmeric – For that beautiful golden color and its slightly bitter, warm notes.
• Ground Cinnamon – A touch of cinnamon adds a unique sweetness that complements the savory spices.
• Ground Allspice – This is a typical shawarma spice that adds a bit of a warm, aromatic kick.
• Honey – A little bit of honey brings a subtle sweetness to balance the spices.
• Salt and Pepper – Always necessary to taste.

If you’re feeling adventurous, you could also add some chili flakes or harissa to give it a bit of heat.

Equipment Needed

You don’t need a ton of fancy kitchen gadgets for this recipe, just a few essentials:

• Mixing Bowl – To combine all the ingredients for the marinade. I love using a bowl with a lid so I can just shake it all together.
• Whisk – To blend everything smoothly. A fork or spoon would also do the job but a whisk gets the spices and yogurt nicely incorporated.
• Ziploc Bag (or Bowl with Plastic Wrap). If you have one of those resealable bags, it’s perfect for marinating the chicken. It ensures that the chicken is fully coated and gets all the flavors in.
• Baking Tray or Sheet Pan. To roast the chicken. The high sides are great for catching any juices that come out as the chicken cooks.
• Tongs or a Pair of Tongs. For flipping the chicken. Trust me, it helps keep things neat.
• Meat Thermometer (optional) – Just to make sure your chicken is perfectly cooked but if you’re a seasoned cook, you can also rely on intuition.

Instructions To Make Nigella Lawson’s Chicken Shawarma

Now, let’s get into the fun part. Making this chicken shawarma is as easy as it is rewarding:

1. Prepare the Marinade: In a bowl, whisk together the yogurt, olive oil, garlic, lemon juice, spices and honey. Don’t forget to season with salt and pepper. It should smell fragrant and have a thick, creamy consistency. I love how this comes together. it’s like you’re creating the magic elixir that will infuse the chicken with flavor.
2. Marinate the Chicken: Add the chicken thighs to your marinade and mix it all together so that the chicken is fully coated. If you have the time, let it marinate for at least 1 hour. But if you’re in a pinch, 30 minutes will work fine, though the longer, the better. I find that marinating it overnight yields the juiciest results but if you’re hungry now, the flavors still shine through.
3. Preheat the Oven: Preheat your oven to 200°C (about 400°F). A nice, hot oven is essential to roast the chicken quickly and evenly.
4. Roast the Chicken: Place the marinated chicken on a baking tray. Make sure the thighs are spread out so they cook evenly. Slide the tray into the oven and roast for about 25-30 minutes or until the chicken is cooked through and slightly golden on the edges. If you’ve got a meat thermometer, you’re aiming for an internal temperature of 75°C (165°F).
5. Rest the Chicken: Once the chicken is cooked, let it rest for about 5 minutes. This step is crucial, especially with chicken thighs as it helps lock in the juices.
6. Serve: Slice the chicken into thin strips and serve it with warm flatbread, a dollop of garlic sauce or tahini and your favorite pickled vegetables or fresh greens. You could also add a sprinkle of fresh herbs-cilantro, parsley or even a little mint work well.

What I Learnt

Making Nigella’s Chicken Shawarma was a delightful experience. While I’d always loved shawarma, I had never made it at home. I’ve learned that the key to this dish is letting the marinade do its magic. The yogurt and spices don’t just flavor the chicken. they tenderize it, creating that perfect balance of juicy and flavorful meat.

One thing I particularly appreciated about Nigella’s version is how forgiving it is. Unlike some dishes that require precise timing and technique, this one allows for flexibility. You don’t need to stress about how much lemon juice or cumin to add. If you’re feeling creative, you can always add a personal touch. maybe a dash of sumac or a pinch of chili powder for a bit more heat.

FAQs

What Makes Nigella Lawson’s Chicken Shawarma So Unique?

Nigella’s chicken shawarma stands out because of her bold and aromatic blend of spices, including cumin, paprika, cinnamon, and garlic. She uses a quick marinade that still packs in tons of flavor, and the chicken is perfectly charred, giving you that street-food vibe right at home.

Can I Make Nigella’s Chicken Shawarma Ahead Of Time?

Absolutely! In fact, the flavors in the marinade deepen if you let it sit for a few hours, or even overnight. If you’re meal-prepping, you can grill the chicken earlier in the day and just warm it up when you’re ready to serve. It’ll still taste amazing!

What Should I Serve With Nigella Lawson’s Chicken Shawarma?

Nigella suggests serving her chicken shawarma with a simple side like flatbreads or pita, a refreshing salad, and maybe a cooling yogurt sauce. I like to add a bit of pickled red onion for some tang-it’s such a perfect contrast to the rich spices!