Hairy Bikers Chicken Shawarma

The secret to Si and Dave’s chicken shawarma is patience, since the flavour is built the day before you cook. Boneless thighs sit overnight in a marinade of lemon, garlic, and warm spices, cumin, coriander, smoked paprika, and a little cinnamon and cayenne, then get grilled and sliced. It comes from their Chicken and Egg book, serves 4, and is served with homemade labneh at around 600 kcal.

The make-or-break here is giving that marinade time, ideally a full overnight in the fridge. A few hours will do in a pinch, but the longer the thighs sit, the deeper the lemon and spices soak in, which is the difference between flavour on the surface and flavour all the way through.

The other half of the dish is the labneh, and it is worth making yourself. You strain thick Greek yoghurt overnight in muslin until it turns into a soft, tangy cheese, and that cool creaminess is the perfect foil for the spiced chicken.

Hairy Bikers Chicken Shawarma Recipe

Author: Alex Saidani Cooking Method:Grilling Cuisine:British Middle Eastern Courses:Dinner

Difficulty:IntermediatePrep time: 20 minutesCook time: 25 minutesRest time: minutesTotal time: 45 minutesServings:4 servingsCalories:600 kcal Best Season:Summer

Description

Boneless chicken thighs marinate overnight in lemon juice, olive oil, garlic, and a warm blend of cumin, coriander, smoked paprika, cinnamon, and cayenne. They are grilled or griddled slowly until charred and tender, then sliced and served with homemade labneh, a thick strained yoghurt also started a day ahead, so plan for two overnight steps before cooking.

Ingredients

For the Chicken

• 8 to 12 skinless, boneless chicken thighs
• Pinch of salt
• Juice of 2 lemons
• 50ml olive oil
• 4 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet smoked paprika
• ½ tsp cinnamon
• ½ tsp cayenne or red chilli powder
• 2 bay leaves, crushed

For the Labneh

• 500g thick Greek yoghurt
• ½ tsp sea salt

Instructions

1. Make the labneh: Start a day ahead. Line a sieve with a double layer of muslin over a bowl, tip in the yoghurt with the salt, then wrap and tie into a bundle and leave in the fridge overnight until thick but creamy.
2. Marinate the chicken: Put the thighs in a bag or bowl with a pinch of salt. Whisk the lemon juice and oil, then stir in the garlic, all the spices, and the crushed bay leaves, and rub it into the chicken. Leave in the fridge for a few hours, preferably overnight.
3. Come to room temperature: Take the chicken out of the fridge and let it come up to room temperature before cooking.
4. Grill slowly: Heat a barbecue, grill, or griddle to medium, scrape excess marinade off the chicken, then cook, turning often, for 20 to 25 minutes. Keep the heat gentle so the outside does not dry before the middle is done.
5. Rest and slice: Rest the chicken for a few minutes, then slice it and serve with the labneh, with herby couscous or warm flatbreads alongside.

FAQs

What spices go into shawarma, and can I adjust the blend?

This one uses cumin, coriander, smoked paprika, cinnamon, and cayenne, with garlic, lemon, and bay tying it together. The cumin and smoked paprika build the savoury base, the cayenne sets the heat, and the cinnamon adds that warm, sweet note that makes it taste properly like shawarma.

You can tweak it to taste, dialling the cayenne up or down for heat, or adding a pinch of allspice or cardamom if you like it more aromatic. Just keep the cinnamon in, since it is quietly doing a lot of the work.

Can I buy labneh instead of making it?

Yes, some supermarkets and most Middle Eastern shops sell it, which saves you the overnight straining. It is the quickest route if you have forgotten to start a day ahead.

If you cannot find it, thick Greek yoghurt with a pinch of salt is the closest stand-in, though it will be looser and a little less tangy than the real strained version.

Do I need a barbecue, or can I cook it indoors?

A barbecue gives the best smoky char, but a stove-top griddle pan or your overhead grill work just as well. The key is a medium heat and turning the chicken often so it colours evenly.

Si and Dave warn against cooking it too fast, because a fierce heat dries and toughens the outside before the inside is cooked through.

Can I skewer the chicken instead of grilling whole thighs?

Yes, and the book gives you both options. The traditional way is to grill the whole marinated thighs and slice them after, which keeps them juicy.

If you prefer, dice the chicken before marinating and thread it onto skewers, which cooks faster and gives more charred edges. Either way the marinade and timing stay much the same.

What do you serve with chicken shawarma?

The classic here is labneh and herby pearl couscous, which turn it into a full plate. Warm flatbreads, a crisp salad, or pickles all belong alongside too.

For more of this style, their lamb kofta come with a similar yoghurt sauce and couscous, while their chicken tikka masala uses the same yoghurt-and-spice marinade trick.