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Chicken Peri Peri Shawarma! I’m excited to bring this incredibly delicious chicken dinner to your table! There’s juicy chicken that’s been marinated in a fiery peri peri sauce. And we’re cooling things down with a generous drizzle of creamy mint yogurt. Be sure to make extra because leftovers taste even better the next day.
What is Shawarma?
Shawarma is a popular and inviting Middle Eastern dish made with meat such as lamb, beef, or goat, marinated in fragrant spices, and cooked on a vertical rotisserie. Once the meat is cooked, it’s shaved off the rotisserie in thin slices. The shawarma is often served wrapped in flatbread, with yogurt-based sauces, garlic sauces, hummus, pickled vegetables, and salad.
You can easily create a sliced-off-a-rotisserie vibe at home with a simple technique inspired by Nadiya Hussain from her Time to Eat cookbook. She stacks marinated chicken thighs in a loaf tin, achieving the same flavors and textures without needing a rotisserie! I’m simplifying that even further by using a regular baking dish, which I load with thin strips of lean marinated chicken breast. It’s so easy.
What is Peri Peri?
Portuguese explorers initially cultivated firey peri peri peppers, or the African bird’s eye chili, in South Africa, and it quickly made its mark in Portuguese, South African, and Mozambican cuisines.
These small red peppers pack a serious punch, with a Scoville heat rating ranging from 50,000 to 100,000. To compare, a jalapeño is somewhere in the 2,500-8,000 range. So, yeah, it’s spicy! But it also has a beautiful citrusy flavor for a gorgeous, flavorful balance.
Combining peri peri flavors with chicken shawarma is such a delicious and exciting way to experience a classic dish. I hope you love it as much as we do!
If you’re looking for more chicken recipes, check these out:
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Why You’ll Love This Recipe
- Better than takeaway. Not only does peri peri chicken shawarma taste better than takeout from your local kebab shop, but it’s healthier, too!
- It’s social food. Peri peri shawarma is such a crowd-pleaser. It’s a great dish to share with friends and family, and it always goes down well at parties and gatherings.
- It tastes even better the next day. The flavor will get better over time, making for a super-satisfying lunch the following day. And the day after that!
Health Benefits: Chili peppers are a great source of vitamins A and C and capsaicin, the compound that gives them their heat. [Source] Capsaicin has been shown to have many health benefits, including reducing pain, improving heart health, and reducing inflammation. Moreover, capsaicin has been shown to suppress appetite and increase fat burning. This makes chili peppers a potentially helpful tool for weight loss and weight management when it’s included in a balanced diet. However, more research is needed. [Source]
Ingredients
Here are the ingredients you’re going to need:
PERI PERI CHICKEN SHAWARMA
- Chicken Breast: I use lean chicken breasts and slice them into thin strips. That means more surface area to soak up all the flavors of the peri peri marinade.
- Bird’s Eye Chili Powder (Peri Peri): The key ingredient! The fiery birds-eye chili adds the signature heat and citrusy kick, making your shawarma full of peri peri flavor. I’m using Manor Springs Birds Eye Chilli Powder (Piri Piri). It’s organic, 100% chili, and contains no added nasties.
- Smoked Paprika: For smokiness.
- Dried Oregano: For it’s unmistakable earthy favor.
- Olive Oil: Helps tenderize the meat and distribute the marinade flavors.
- Honey: Adds some sweetness to balance the heat of the spicy peri peri.
- Tomato Paste (Tomato Purée): Adds a rich, umami flavor and thickens the marinade.
- Ginger Powder (Ground Ginger): For its warm, citrusy aroma.
- Garlic Granules: For its savory depth without overpowering pungency.
- Onion Granules: Adds a mild, sweet onion flavor.
- Lemon Juice: For its bright, citrusy freshness.
- Sea Salt Flakes and Pepper: Essential for seasoning and making the flavors pop!
MINTY YOGURT SAUCE
- Greek Yogurt: The base for the minty sauce, Greek yogurt is creamy with a slight tang, countering the peri peri’s intensity.
- Fresh Mint: For its bright, refreshing flavor. It balances the richness of the yogurt and the spiciness of the other ingredients.
- Lemon Juice: For acidity and balance.
Instructions
Here’s how to make this delicious side dish in six simple steps:
These visual step-by-step instructions provide a quick overview of the recipe. You can find the recipe card with the full list of ingredients and detailed instructions at the bottom of this post. ⇩
1: First, combine the peri peri sauce or marinade ingredients in a mixing bowl. Add the chicken and toss until it’s well-coated. Then, cover with plastic wrap (cling film) and refrigerate for 2-4 hours.
2: Layer the marinated chicken strips in a lined baking dish, pressing each piece down well so it’s tightly packed.
3: Keep going until all the chicken pieces have been added.
4: Bake the chicken for about 40 minutes or until it’s cooked through and charred.
5: Once cooked, remove the chicken from the oven and let it rest for a few minutes. Then, slice it thinly, similar to the traditional shawarma style.
6: While the chicken is baking, make the minty yogurt sauce. Refrigerate until the chicken is ready to serve.
7: Serve immediately and enjoy! I love to load the ingredients on a platter and let everyone get stuck in.
Top Tips
Marinate. Allow the chicken to marinate for at least 2-4 hours or overnight to infuse it with the rich peri-peri flavors.
Compress the chicken well. When layering the chicken in the baking dish, press it down firmly so it’s tightly packed. This helps achieve the traditional shawarma texture.
Embrace Leftovers: Don’t forget that leftovers taste fantastic! The flavors meld even further, making the next-day shawarmas an insanely delicious treat.
Substitutions
- Chicken Breast: You can sub with boneless skinless chicken thighs if preferred. Alternatively, you could use strips of beef, lamb, or pork.
- Honey: Replace honey with maple syrup, agave nectar, or coconut sugar.
- Greek Yogurt: Regular yogurt or even sour cream could be used as a substitute for Greek yogurt.
Variations
- Gluten-Free Shawarma: To ensure your meal is gluten-free, and you are choosing to include flatbreads, ensure they are gluten-free. Also, check the ingredient labels for Bird’s Eye chili powder, as some brands use a spice blend that includes gluten.
- Peri Peri Shrimp Shawarma: Substitute chicken with large, peeled shrimp. Marinate the shrimp for 30 minutes, then instead of oven-baking, grill or sauté until they turn pink and opaque.
Serving Suggestions
Here are a few of the best side dishes to serve with chicken peri peri shawarma.
- Hummus: A creamy chickpea dip that’s perfect for scooping up with shawarma.
- Tabbouleh: A fresh and tangy salad made with bulgur wheat, parsley, tomatoes, and mint. It is a refreshing side dish that’s great with shawarma.
- Fattoush: A Middle Eastern salad made with pita bread, tomatoes, cucumbers, onions, and herbs and dressed with a lemony vinaigrette.
- Baba Ghanoush: A smoky eggplant (aubergine) dip perfect for spreading over your flatbread before piling with chicken shawarma.
- French Fries: A classic side dish for shawarma. For a healthier alternative to deep-fried potato fries, try oven-baked sweet potato fries, butternut squash fries, zucchini (courgette) fries, or parsnip fries.
- Pickled Vegetables: Pickled vegetables, such as carrots, onions, and cucumbers, add a fantastic tangy bite.
Storage
- Fridge: Allow the cooked peri peri chicken to cool to room temperature. Place in an airtight container and refrigerate for 3-4 days. Always check for freshness.
- Freezing: Allow the cooked peri peri chicken to cool completely. Place in an airtight freezer-safe container, add a date label and freeze for 2-3 months.
REHEATING
- From the Fridge: Remove the Peri-Peri chicken from the fridge. Let it sit at room temperature for about 10-15 minutes to remove the chill. Meanwhile, preheat your oven to 350ºF (175ºC). Then, place leftover chicken shawarma in a baking dish and add a splash of water or stock. Cover the dish with foil and bake for 15-25 minutes or until the chicken is heated through.
- From the Freezer: Thaw the chicken overnight in the refrigerator. Then, follow the instructions above.
You can also reheat peri peri chicken in a skillet over a medium heat or in the microwave on low heat. Be sure to check the chicken frequently to make sure it doesn’t overcook.
⚠️ Reheating times may vary slightly depending on the thickness of your chicken slices and the equipment you use. So, ensure the chicken reaches an internal temperature of 165°F (74°C) before serving to ensure it’s safe to eat.
FAQs
Traditional chicken shawarma is made of thinly sliced, boneless, skinless chicken marinated in a blend of spices and seasonings. The marinated chicken is then cooked on a rotating vertical rotisserie. As it cooks, thin slices of the outer layer are shaved off, resulting in tender and well-seasoned chicken with a slightly crispy exterior. This recipe simplifies that method and uses a baking dish to “stack” the chicken. Chicken shawarma is usually served in flatbreads or pita bread with toppings and sauces like vegetables and yogurt-based dressings.
Yes, piri piri chicken and peri peri chicken are the same thing. Piri piri is the Portuguese spelling, while peri peri is the English spelling.
It comes down to 3 things:
1) The meat: Shawarma is traditionally made with lamb, mutton, beef, goat, turkey, and as in this recipe, chicken.
2) The cooking method: Shawarma is cooked on a vertical rotisserie or spit. The meat is stacked on the spit and rotated in front of a heat source, such as a charcoal grill or gas burner. As the meat cooks, the outer layer browns, and the juices drip down to the meat below, keeping it moist and flavorful. This recipe replicates this process in a baking dish.
3) The presentation: Shawarma is typically served wrapped in pita bread or a tortilla, with toppings such as tahini sauce, hummus, pickled vegetables, and salad.
The peri peri pepper, also known as African bird’s eye chili, has a unique flavor. It’s spicy, very citrusy, and slightly fruity.
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Recipe
Chicken Peri Peri Shawarma with Mint Yogurt Sauce
If you love this recipe, rate it with 5 stars below!
PRINT PIN RATEEquipment
- Cutting Board
- Large Mixing Bowl
- Small Baking Dish, I use an oven-proof 800ml glass meal prep conatiner.
- Parchment Paper, Optional (helps lift the shawarma out of the baking dish).
Ingredients
- 1½ pounds (680 grams) boneless, skinless chicken breasts, sliced into thin strips
- 2 teaspoons Bird's Eye chili powder (peri-peri)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 teaspoon sea salt flakes
- ¼ teaspoon black pepper
- 2 tablespoons tomato paste (tomato purée)
- 1 teaspoon ginger powder (ground ginger)
- 1 teaspoon garlic granules, or garlic powder
- 1 teaspoon onion granules, or onion powder
- 1 lemon, juiced
- ½ cup (120 milliliters) Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh mint
- flatbreads or pita breads
- sliced lettuce, cucumber, and tomatoes
- extra lemon (or lime) and mint leaves
Instructions
- Prep: Gather and prepare your ingredients.
- Marinade: In a large bowl, combine the Bird's eye chili powder, smoked paprika, dried oregano, olive oil, honey, salt, black pepper, tomato paste, ginger powder, garlic granules, onion granules, and lemon juice to create the peri peri sauce marinade.
- Marinate Chicken: Add the chicken strips to the marinade and coat the chicken thoroughly. Cover the bowl and refrigerate for 2-4 hours (or overnight) to allow the flavors to infuse.
- Preheat Oven: 375ºF/190ºC/Gas Mark 5
- Layer Chicken: Line a small baking dish with parchment paper so it overhangs on two sides. This creates handles that will help to lift the chicken out after it bakes. Layer the marinated chicken strips in the dish, pressing it down on it each time so it's tightly packed.
- Bake Chicken: Bake the chicken for about 40 minutes or until the chicken is cooked through and slightly charred.
- Sauce: While the chicken is baking, make the minty yogurt sauce. Mix the Greek yogurt, lemon juice, chopped mint, and a pinch of salt and pepper in a small bowl. Refrigerate until the chicken is ready to serve.
- Rest: Once cooked, remove the chicken from the oven and let it rest for a few minutes. Lift the chicken from the baking dish and discard the parchment paper. Now slice it thinly, similar to the traditional shawarma style.
- Assemble: I like to serve the peri peri shawarma and sauce on a serving platter and let everyone help themselves. It's fantastic wrapped in warm wholegrain flatbreads, with sliced lettuce, tomatoes, cucumber, and a squeeze of lime. Enjoy!
Notes
- Fridge: Allow the chicken to cool to room temperature. Place in an airtight container and refrigerate for 3-4 days. Always check for freshness.
- Freezing: Allow the cookechicken to cool completely. Place in an airtight freezer-safe container, add a date label and freeze for 2-3 months.
- From the Fridge: Remove the Peri-Peri chicken from the fridge. Let it sit at room temperature for about 10-15 minutes to remove the chill. Meanwhile, preheat your oven to 350ºF (175ºC). Then, place leftover chicken shawarma in a baking dish and add a splash of water or stock. Cover the dish with foil and bake for 15-25 minutes or until the chicken is heated through.
- From the Freezer: Thaw the chicken overnight in the refrigerator. Then, follow the instructions above.
Nutrition Information (Per Serving)
Nutrition Disclaimer: Nutritional information is estimated using an online nutrition calculator. For accuracy, we recommend you calculate using the exact ingredients and brands you used.
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