Chicken shawarma from Time to Eat: Delicious Meals for Busy Lives (page 177) by Nadiya Hussain

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chaffinski on January 27, 2026

    This way of cooking chicken results in very moist tender chicken, and will definitely repeat. Wasn’t a fan of the broccoli slaw, and probably would change the chicken spice mix - but definitely putting this chicken cooking method in my pocket for the future! Also, this much salt is fine if it is maldon crystals, but would be way too much if it is the fine grained stuff.

  • omnivore on March 26, 2024

    I should have read the notes first - even half the salt was too much. Next time I'll double the spices, but not the cayenne.

  • Fyretigger on June 09, 2023

    Cooked multiple times. Tasty and quick as others have noted. Also as noted, mind the heat.

  • mondraussie on September 16, 2022

    Very easy and tasty.. but yes, reduce the salt... didn't make the broccoli slaw, served with lettuce, tomato salad and yoghurt tahini sauce.

  • stricklinhome on January 26, 2021

    Very good, will definitely make again, but two notes: reduce the salt to 1 tsp (we could barely eat the dish made with 1 Tbsp without drinking water between every bite) and reduce the cayenne to 1 tsp if using cayenne from the US. It's an awful lot of trouble to get the kind of cayenne Nadia uses, which is much milder, imported from the UK, so just reducing the amount of US-available cayenne is much simpler!

  • Ro_ on November 15, 2020

    The chicken itself was very tasty, we really liked the spice mix and it had the perfect level of heat. I didn't have a loaf tin so I had to kind of squish it up in half a roasting tin, and it wasn't quite cooked through after 40m, I gave it an extra 10. I found the broccoli slaw a bit of a letdown - I think the mustard seeds got a tiny bit burnt, but aside from this a) it's not the kind of thing my teens want to eat with their shawarma (it was rejected) and b) it just didn't taste all that yummy. Overall, I'd make the chicken component of this again, but not the slaw, and I think I'd serve it with a mix of accompaniments eg salad, different sauces, lightly pickled cabbage etc, rather than just one thing.

  • Yildiz100 on July 16, 2020

    Easy and good. We served with our usual shawarma toppings and did not make her broccoli slaw topping. Watch the salt- we reduced it to 1 tsp and it was plenty. (She calls for 1 Tbsp.) Also, she calls for 1 tablespoon of cayenne. In the show she says it sounds like a lot but "cayenne is actually quite sweet." So now I am wondering if the cayenne powder on the market in the UK is processed to make it milder? My cayenne is hotter even than the chili I get at the Indian market labeled "extra hot", so not what I call sweet. We reduced the cayenne to 1/2 teaspoon and it still had a bit of a kick, but was mild enough that the kid could eat it.

  • Fyretigger on July 04, 2020

    I find the spice level a bit excessive, both in heat and an excess of the baking spices.

  • dprostrollo on August 22, 2019

    So easy and so yummy.

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