Name: Slow-cooked shawarma chicken
Total time: 2 h 50 min
Yield: Serves 6
Ingredients: 1.5kg whole chicken; 1 large, cut into thick discs red onion; 2 tsp black peppercorns; 1 tsp cardamom pods; 1 tsp cloves; 2 tsp ground allspice; 2 tsp garlic salt; 1 tsp ground cinnamon; ½ tsp dried oregano; ½ tsp mild chilli powder; ½ tsp paprika; 3 tbsp olive oil; 1, juiced lemon; 2 tbsp tahini; 6 tbsp natural yogurt; 1 clove, crushed garlic; 1 juiced lemon; warmed flatbreads or pittas; pickled turnips and chillies; red onion slices; cucumber slices; tomato wedges; shredded lettuce; chilli sauce

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Slow-cooked shawarma chicken

Slow-cooked shawarma chicken

Janine Ratcliffe

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Serves 6

Easy

Total time: 2 hrs and 50 mins

+ Marinating

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Cooking the chicken low and slow means you can just shred the meat away from the bones ready to pack into warm flatbreads

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Try this slow-cooked shawarma chicken recipe then check out our classic shawarma, chicken kebabs, chicken gyros and more BBQ skewer recipes.

Ingredients

Nutrition

1.5kg whole chicken
1 large, cut into thick discs red onion

SHAWARMA SPICE BLEND

2 tsp black peppercorns
1 tsp cardamom pods
1 tsp cloves
2 tsp ground allspice
2 tsp garlic salt
1 tsp ground cinnamon
½ tsp dried oregano
½ tsp mild chilli powder
½ tsp paprika
3 tbsp olive oil
1, juiced lemon

TAHINI SAUCE

2 tbsp tahini
6 tbsp natural yogurt
1 clove, crushed garlic
1 juiced lemon

TO SERVE

warmed flatbreads or pittas
pickled turnips and chillies
red onion slices
cucumber slices
tomato wedges
shredded lettuce
chilli sauce

Nutrition: per serving

kcal381
fat26.9g
saturates6.7g
carbs6.5g
sugars5.6g
fibre2.1g
protein27.4g
salt1.4g

Method

step 1

Grind the whole spices with a spice grinder or pestle and mortar, then mix with the rest of the spices, olive oil and lemon. Rub over the chicken (including the cavity). Marinate overnight in the fridge (take out of the fridge 30 minutes before cooking) or, if short on time, leave for an hour at room temperature.
step 2

Heat the oven to 160C/140C/gas 3. Put the onions in the bottom of a roasting tin and sit the chicken on top. Cook for 21/2 hours, covering with foil if the chicken is catching (it will go dark with the spices).
step 3

Mix together all of the tahini sauce ingredients and season. Rest the chicken for 20 minutes then pull into chunks and pile onto flatbreads with the accompaniments.

Check out our other roast chicken recipes here

A golden roast chicken in a white baking dish

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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