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Shawarma-spiced roasted chicken

Name: Shawarma roasted chicken recipe
Yield: 6
Ingredients: 80ml olive oil; 1/2 bunch flat-leaf parsley, plus extra chopped parsley leaves to serve; 2 garlic cloves; 80ml lemon juice; 1.6kg whole chicken, butterflied, seasoned well inside and out; 600g onion; Grilled pita breads, to serve; 3 tsp cumin seeds; 1 1/2 tsp each coriander seeds, sweet paprika and sumac; 3/4 tsp each fennel seeds, black peppercorns and ground cinnamon; 1/4 tsp ground turmeric

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by German Sanchez

CHEF

Oct 30, 2023

This is roast chook like you've never tasted before! This clucky dish is best served on hot pita bread.

1/3 cup (80ml) extra virgin olive oil
1/2 bunch flat-leaf parsley, plus extra chopped parsley leaves to serve
2 garlic cloves
1/3 cup (80ml) lemon juice, plus extra lemon halves to serve
1.6kg whole chicken, butterflied, seasoned well inside and out
2 (600g) large onions, cut into 1 1/2 cm-thick rounds
Grilled pita breads, to serve

Shawarma spice mix

3 tsp cumin seeds
1 1/2 tsp each coriander seeds, sweet paprika and sumac
3/4 tsp each fennel seeds, black peppercorns and ground cinnamon
1/4 tsp ground turmeric

Method

1.

For the spice mix, place all spices in a spice grinder and whiz until semi-ground.
2.

To make the marinade, place oil, parsley, garlic, lemon juice and spice mix in a food processor and whiz until smooth, then transfer to a large shallow dish. Add chicken to dish, turning to coat well in mixture and rubbing in thoroughly. Leave chicken to marinate in the fridge for at least 2 hours.
3.

Preheat oven to 200°C/180°C fan-forced. Arrange onion in a large round baking dish and place chicken, breast-side up, on top. Pour over any remaining marinade. Roast for 1 hour, basting chicken twice, until cooked when tested with a skewer (juices should run clear).
4.

Stand, loosely covered with foil, for 10 minutes. Serve sprinkled with extra parsley, with grilled pita and lemon halves alongside.

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Recipe Notes

Begin this recipe at least 3 hours ahead.

Using a strong pair of scissors makes it easier to butterfly a chicken. Cut along each side of the backbone and discard bone, then press down on chicken to flatten.