Jamie Oliver’s Chicken Shawarma is his twist on a classic Middle Eastern street food. Shawarma is typically made by stacking meat (like chicken, lamb or beef) on a vertical rotisserie. But in Jamie’s version, he simplifies it while keeping the vibrant flavors. The chicken gets marinated in a mix of spices like cumin, coriander, paprika and garlic. It’s grilled or roasted to get that perfect crispy outer layer while staying juicy inside.
What sets Jamie’s version apart is the balance of flavors. It’s smoky, aromatic and slightly tangy, with a little hint of heat. He pairs the chicken with a creamy yogurt sauce or tahini, making every bite comforting and satisfying. It’s usually served in flatbreads, making it easy to wrap and eat on the go.
Jamie Oliver Chicken Shawarma Recipe
Ingredients Needed
This recipe is pretty flexible but the following ingredients will give you that rich, authentic flavor:
- Chicken Thighs: Bone-in or boneless, skin-on or skinless. Thighs tend to stay juicier but you can use breasts if you prefer leaner meat.
- Garlic: A key flavor in shawarma. Fresh garlic will give you the best results.
- Yogurt: To make the marinade creamy and tenderizing.
- Spices: Cumin, paprika, coriander and cinnamon. These spices are the heart of shawarma, giving it that warm, earthy vibe.
- Olive Oil: Helps with the marinade and adds richness to the chicken.
- Lemon Juice: For some acidity, cutting through the richness and brightening up the flavors.
- Fresh Herbs: Parsley or cilantro are great as they bring freshness to the dish.
- Tahini or Garlic Sauce: This is optional but highly recommended. It gives a creamy, slightly nutty element to balance out the spice.
- Flatbreads: Pita, naan or any soft flatbread to wrap everything together.
- Veggies: Tomatoes, cucumbers and onions can be added to freshen things up.
Equipment Needed
The beauty of Jamie’s Chicken Shawarma is that you don’t need any fancy equipment. Here’s what you’ll need:
- Mixing Bowl: To marinate the chicken and combine all the spices.
- Grill or Oven: You can use either, depending on what you have. A grill will give you that smoky flavor but an oven works just as well for roasting.
- Tongs or a Grill Brush: For flipping the chicken and ensuring it’s cooked evenly.
- Knife & Chopping Board: For preparing the veggies and cutting up the chicken.
- Serving Plate or Tray: To assemble everything before serving.
That’s it! Simple and straightforward equipment which makes this a great recipe for home cooks.
How To Make Jamie Oliver’s Chicken Shawarma
- Prepare the Marinade: Start by combining yogurt, garlic, lemon juice, olive oil and all those spices in a mixing bowl. The goal here is to create a thick paste-like marinade that can coat the chicken well.
- Marinate the Chicken: Add your chicken pieces into the marinade and massage the flavors in. Let it sit for at least 30 minutes (but longer is better, even overnight if you can). The longer it marinates, the more intense the flavor.
- Grill or Roast: Preheat your grill or oven to medium-high heat. If you’re grilling, cook the chicken for about 5-7 minutes on each side. If you’re using an oven, roast the chicken for about 20-25 minutes at 200°C (400°F), flipping once halfway through. You’re looking for golden-brown crispy bits on the outside while the inside stays juicy.
- Prepare the Sauce: While the chicken is cooking, mix up your tahini or garlic sauce. Just combine tahini with lemon juice, garlic and a little water to thin it out. If you prefer garlic sauce, mix yogurt with garlic, lemon and a bit of salt.
- Assemble the Shawarma: Once the chicken is cooked, slice it up thinly. Warm your flatbreads and start layering. First, a drizzle of the creamy sauce, followed by the chicken. Add your fresh veggies and herbs for crunch and freshness.
- Serve: Wrap it all up tightly and serve. For extra flavor, you can sprinkle a bit of extra spice or a squeeze of lemon on top.
What I Learnt
Making Jamie Oliver’s Chicken Shawarma opened my eyes to just how simple yet impactful spices can be. The marinade is a game-changer. It’s incredible how such a short marination time still results in juicy, flavorful chicken. I also realized that with just a few basic ingredients, you can recreate a dish that feels gourmet and comforting at the same time. The key takeaway? Don’t rush the marination. Even though Jamie’s recipe doesn’t require hours of prep, letting those flavors meld makes a noticeable difference.
One more thing: The sauce. Don’t skimp on it. It brings the whole thing together.
Recipe Tweaks For Jamie Oliver’s Chicken Shawarma
Jamie Oliver’s Chicken Shawarma recipe is already fantastic but there’s always room for a personal touch. Here are a few fun tweaks to elevate the flavors:
- Spice Level: If you like things a little hotter, you can kick up the spice by adding fresh chopped chilies into the marinade or using a spicier paprika. You can also include harissa or a dash of cayenne for an extra heat boost. If you’re looking for depth instead of just heat, smoked paprika can add a fantastic earthy flavor.
- Yogurt Swap: The yogurt in Jamie’s shawarma marinade gives it a creamy texture and helps tenderize the chicken. But you could try swapping it with a thicker, Greek-style yogurt if you prefer a more velvety finish. Alternatively, if you want a dairy-free version, coconut yogurt is a great substitute.
- Herb Variation: While Jamie calls for parsley, you could go a step further and blend in mint or cilantro for a fresh lift. A few sprigs of fresh thyme or oregano would also work wonders if you like an herbal twist.
- Chicken Cuts: The recipe traditionally uses chicken thighs but you can switch it up with chicken breasts if you prefer leaner meat. However, don’t overcook breasts. they dry out quickly. Alternatively, go for a mix of both thighs and breasts for texture.
- Marinate Longer: If you have the time, marinate the chicken overnight. It’ll allow the spices to penetrate deeply, giving you a more flavorful result. Even a few extra hours will make a difference!
- Grilling vs. Oven Baking: The traditional cooking method for shawarma is grilling or rotisserie but Jamie’s recipe uses the oven. If you have a grill or BBQ, try cooking the chicken on it for that smoky charred flavor. You can even use a grill pan on your stove if grilling outside isn’t an option.
- Add Pomegranate Molasses: For a touch of sweetness and acidity, drizzle some pomegranate molasses over the chicken after it’s cooked. It adds depth to the flavor and pairs beautifully with the savory, spicy marinade.
Storage Tips For Leftovers
If you’ve made extra chicken shawarma (or are just planning ahead), here’s how to store it properly:
- Cool Down Quickly: Allow your chicken to cool to room temperature but don’t leave it out for more than 2 hours. After it cools, transfer it to an airtight container.
- Refrigeration: Store leftovers in the fridge for up to 3 days. The chicken may dry out a bit but it’ll still taste delicious.
- Freezing: Shawarma freezes well! After it’s cooked and cooled, place the chicken in a freezer-friendly bag or airtight container. It’ll keep for up to 3 months. Just make sure to label it with the date so you know when it was made.
- Reheating: When you’re ready to eat the leftovers, reheat the chicken in a skillet over medium heat for a few minutes. Add a splash of water or broth to prevent it from drying out. You can also pop it in the microwave but be cautious with the timing to keep the chicken from becoming tough.
- Sauces and Garnishes: If you’ve got leftover sauces like garlic yogurt or tahini, store them separately in the fridge. They’ll last for up to 5 days. Fresh veggies, like cucumber or tomatoes, should be added just before serving so they don’t get soggy.
What To Eat With Jamie Oliver’s Chicken Shawarma?
Shawarma is all about flavor-packed layers, so pairing it with the right sides will create a complete meal. Here are a few ideas:
- Pita or Flatbread: This is the classic companion. You can wrap the chicken, slather on some sauce and pile in veggies for a handheld meal. Or, serve it as a side, perfect for dipping.
- Hummus & Baba Ganoush: Both of these dips are perfect for scooping up with pita or veggies. They’re creamy, rich and provide a nice balance to the spice in the chicken.
- Tabbouleh: This fresh, herby salad made with bulgur, parsley, mint and tomatoes provides a great contrast to the rich chicken. The tangy lemon dressing brightens everything up.
- Pickled Veggies: Shawarma is often paired with pickled vegetables to add a crunchy, tangy contrast to the tender meat. You can do pickled cucumbers, carrots or even radishes. The acidity cuts through the richness beautifully.
- Roasted Vegetables: Think of roasted cauliflower, eggplant or even sweet potatoes. They’re hearty and can add some earthy flavor to balance the chicken.
- French Fries: It’s a street food classic to add crispy fries to your shawarma. You can sprinkle them with sumac for a citrusy twist or serve them with a side of garlic sauce.
- Salads with Yogurt Dressings: A cool, refreshing salad with a yogurt-based dressing pairs perfectly with shawarma. Try a cucumber and dill salad with a lemony yogurt sauce.
- Rice Pilaf: For a filling side, you can go with a simple pilaf made with rice, herbs and maybe a few slivers of almonds. The texture and flavor complement the shawarma’s spices well.
FAQs
What Makes Jamie Oliver’s Chicken Shawarma Different?
Jamie’s recipe uses a blend of aromatic spices like cumin, coriander, and paprika, plus a tangy yogurt marinade, which gives the chicken a rich, flavorful kick.
Can I Make Jamie Oliver’s Chicken Shawarma In The Oven?
Yes! Jamie suggests roasting the chicken in the oven for a crisp, caramelized exterior. Just make sure to follow the timing for a juicy result.
What Should I Serve With Jamie Oliver’s Chicken Shawarma?
It’s perfect with flatbreads, a fresh salad, and a drizzle of tahini or garlic sauce. You could also go for rice or roasted veggies on the side.
