This is a brilliant recipe whether you’ve got a bbq or not, and is a great way to feed a crowd without too much faff. I’ll outline the method of how to do this in an oven below.
“Shawarma” technically describes the rotating nature of the spit that the meat is fixed to, so to mimic that as best I can without an actual rotisserie device, I’m taking 2 skewers, packing on the chicken thigh fillets then turning periodically on the bbq.
It’s a delicious way to cook chicken because you’re able to achieve some char all the way around, whilst keeping the chicken juicy inside, plus layers on the seasoning mixture throughout.
A lovely sharp lemonny sumac salad is the perfect accompaniment with a splash of yoghurt sauce. I also cheated and bought some supermarket flatbreads for ease!
So let’s get into it!
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