Easy oven Chicken Shawarma

If Nadia Hussein from the BBC does it, it must be good! This is my version and my family loves this! So easy too! You may have noticed that most of the recipes here are of the low effort, as-least steps-as-possible kind, and you may be right. It’s not that I’m lazy, it’s just that I don’t like to work very hard! Also, my lower back is over 40 and doesn’t shut up about it.

So yeah, if it tastes deliciously middle eastern, looks good enough for pictures and takes merely minutes to assemble, you betcha I’ll make it. And you should too.

How to:

In a large bowl, mix :
4 Tbsp. olive oil
1 Tbsp. cornstarch
3 generous Tbsp. of middle eastern style spice mixes: shawarma mix, Ras el hanout, Baharat, whatever. Don’t have any? Mix 1 Tbsp. paprika, 1 Tbsp. cumin, 1/2 Tbsp. turmeric, 1 tsp curry, a pinch of cinnamon or allspice. It can really be whatever flavor you like. Add salt and pepper generously.

Dump in 1 kg (2.2lb) boneless, skinless chicken thighs and mix well.

Pile chicken thighs in a loaf pan and bake uncovered for 45 minutes in 400 Fahrenheit or 200 Celsius . If you like your shawarma crispy (I do!), carefully drain the liquid from the pan and bake for a few more minutes.

Flip on a cutting board and slice thinly with a sharp knife. Serve with Pita bread or warm flour tortillas, chopped salad and Tahini/hummus or both. Delicious!