Shawarma Spatchcock Roast Chicken (Easy Middle Eastern Roast Chicken)

This Shawarma Spatchcock Roast Chicken is one of my favourite ways to transform a simple whole chicken into something truly special. Marinated in a fragrant blend of Middle Eastern spices, yoghurt, lemon and Turkish pepper paste, the chicken is roasted until beautifully golden with juicy meat and crisp, flavour-packed skin.

Read more: Shawarma Spatchcock Roast Chicken (Easy Middle Eastern Roast Chicken)

Spatchcocking the chicken allows it to cook more evenly and significantly faster than a traditional roast chicken. More of the skin is exposed to the heat, creating plenty of crispy edges whilst ensuring the breast and thighs remain tender and succulent.

What makes this recipe stand out is the shawarma-inspired marinade. The combination of 7 spice, cumin, coriander, Aleppo pepper, cinnamon and cloves creates the unmistakable flavour profile associated with traditional shawarma, whilst yoghurt and lemon help tenderise the chicken and keep it incredibly juicy.

Whether you're serving it for a weekend roast, family gathering or meal prep for the week ahead, this Shawarma Spatchcock Roast Chicken never disappoints.

Jump to:

• Why You'll Love This Recipe
• What is Spatchcock Chicken?
• What is Shawarma?
• Why This Recipe Works
• Ingredient Notes
• How to Make Shawarma Spatchcock Roast Chicken
• Tips for the Best Shawarma Roast Chicken
• Variations
• What to Serve with it
• Storage
• Frequently Asked Questions
• 📖 Recipe

Why You'll Love This Recipe

• Juicy, tender chicken every time
• Crispy golden skin
• Packed with authentic shawarma flavours
• Faster cooking than a traditional roast chicken
• Perfect for entertaining
• Great for meal prep
• Easy to prepare ahead of time

What is Spatchcock Chicken?

Spatchcocking, sometimes called butterflying, is a technique where the backbone is removed from a whole chicken so it can be flattened before cooking.

This method allows the chicken to cook more evenly and more quickly than a traditional whole roast chicken.

Because the chicken lies flat, more of the skin is exposed directly to the heat of the oven, resulting in crispier skin and beautifully even browning.

It's one of the easiest ways to achieve juicy breast meat and perfectly cooked thighs without worrying about different cooking times.

What is Shawarma?

Shawarma is a popular Middle Eastern dish traditionally made by stacking marinated meat onto a vertical spit where it slowly roasts for hours before being shaved into thin slices.

Whilst chicken shawarma is often cooked on specialised equipment, the distinctive flavour comes from the spice blend rather than the cooking method alone.

The combination of warming spices such as cumin, coriander, cinnamon, cloves and paprika creates the signature shawarma flavour profile that works beautifully with roasted chicken.

This recipe takes those classic flavours and applies them to a whole spatchcock chicken for an easy homemade version.

Why This Recipe Works

The secret to this recipe is the combination of spatchcocking and the shawarma marinade.

Flattening the chicken ensures even cooking and maximum skin exposure, whilst the yoghurt, lemon and spices penetrate the meat and create layers of flavour throughout.

The result is a roast chicken that's deeply seasoned from edge to centre, with crispy skin and exceptionally juicy meat.

Ingredient Notes

Whole Chicken

A whole chicken is perfect for spatchcocking because it cooks evenly and remains incredibly juicy. A bird weighing around 1.8-2kg works particularly well for this recipe.

7 Spice

7 spice is a Middle Eastern spice blend commonly used in Lebanese and Syrian cooking. It adds warmth, sweetness and depth to the marinade.

Aleppo Pepper

Aleppo pepper has a mild heat with slightly fruity, smoky notes. It adds warmth without overwhelming spice.

Smoked Paprika

Smoked paprika adds colour and a gentle smokiness that complements the shawarma spices beautifully.

Ground Cumin

Cumin brings earthy warmth and is one of the defining flavours in traditional shawarma seasoning.

Ground Coriander

Ground coriander adds brightness and subtle citrus notes that balance the richer spices.

Garlic Powder and Onion Powder

These provide savoury depth and help create a well-rounded shawarma flavour profile.

Cloves and Cinnamon

Used in smaller quantities, cloves and cinnamon contribute warmth and complexity that make the marinade taste authentically Middle Eastern.

Turmeric

Turmeric adds colour and gentle earthy flavour whilst enhancing the appearance of the finished chicken.

Natural Yoghurt

Yoghurt helps the spices adhere to the chicken and gently tenderises the meat during marination.

Turkish Pepper Paste

Turkish pepper paste adds richness, sweetness and depth. If unavailable, tomato paste makes a suitable substitute.

Olive Oil

Olive oil helps distribute the spices evenly and encourages the skin to crisp and brown beautifully during roasting.

Lemon Juice

Fresh lemon juice balances the spices and richness whilst helping tenderise the chicken.

Salt

Salt enhances every flavour in the marinade and helps the chicken remain juicy during roasting.

How to Make Shawarma Spatchcock Roast Chicken

Step 1 - Spatchcock the Chicken

Place the chicken on a cutting board with the backbone facing upwards.

Using sturdy kitchen shears, cut along both sides of the backbone and remove it completely. Reserve it for stock if desired.

Turn the chicken over and firmly press down on the breastbone until the chicken flattens.

 

Step 2 - Salt the Chicken

Generously season the chicken all over with salt.

For the best results, place the chicken uncovered in the fridge overnight. This helps dry out the skin and creates a crispier finish when roasted.

If you don't have time, simply salt the chicken and continue with the recipe.

Remove the chicken from the fridge around one hour before cooking.

Step 3 - Prepare the Shawarma Marinade

In a bowl, combine:

• Smoked paprika
• 7 spice
• Aleppo pepper
• Cumin
• Coriander
• Garlic powder
• Onion powder
• Cloves
• Cinnamon
• Turmeric
• Yoghurt
• Turkish pepper paste
• Olive oil
• Lemon juice
• Salt

Mix until a thick paste forms.

Step 4 - Season the Chicken

Rub the marinade all over the chicken.

Carefully loosen the skin and rub some of the marinade directly underneath wherever possible.

Ensure every part of the chicken is well coated.

Step 5 - Roast

Preheat the oven to 190°C fan / 210°C conventional / 375°F.

Place the chicken breast-side up in a roasting tray.

Roast for approximately 50 minutes, or until:

• The skin is deeply golden
• The juices run clear
• The thickest part of the thigh reaches 75°C

Step 6 - Crisp the Skin (Optional)

For extra crispy skin, increase the oven temperature or place the chicken under a very hot grill for 4-5 minutes at the end of cooking.

Watch carefully to prevent burning.

Step 7 - Rest and Serve

Allow the chicken to rest for 10-15 minutes before carving.

This helps the juices redistribute throughout the meat.

Note - Feathers etc were removed after this!

Tips for the Best Shawarma Roast Chicken

Dry Brine Overnight

Salting the chicken the night before helps season the meat and creates crispier skin.

Get the Marinade Under the Skin

Applying some marinade beneath the skin helps flavour the meat directly rather than just the surface.

Use a Meat Thermometer

The most reliable way to ensure perfectly cooked chicken is to check that the thickest part of the thigh reaches 75°C.

Don't Skip Resting

Allowing the chicken to rest before carving keeps the meat juicy.

Variations

Shawarma Chicken and Potatoes

Add potatoes, onions and peppers to the roasting tray for a complete one-pan meal.

Spicy Shawarma Chicken

Increase the Aleppo pepper or add chilli flakes for extra heat.

Garlic Shawarma Chicken

Add additional fresh garlic to the marinade for a more pronounced garlic flavour.

Shawarma Chicken Wings

Use the same marinade on chicken wings and adjust the cooking time accordingly.

What to Serve with it

This chicken pairs beautifully with:

• Ruz Bil Sharia - Vermicelli Rice
• Flatbreads like Garlic Naan 
• Garlic Sauce (Toum)
• Hummus
• Baba Ganoush
• Fattoush, Tabbouleh or Shirazi Salad
• Pickled Turnips
• Cucumber Yoghurt Salad

My Favourite Combination

Serve with vermicelli rice, garlic sauce, pickles and a simple Middle Eastern salad for a meal that feels just like your favourite shawarma restaurant.

Storage

Store leftover chicken in an airtight container in the fridge for up to 3 days.

Reheat in the oven, air fryer or microwave until piping hot throughout.

Freeze for up to 3 months.

Frequently Asked Questions

Can I Marinate the Chicken Overnight?

Yes. In fact, overnight marination will give the chicken even more flavour.

Do I Need Turkish Pepper Paste?

No. Tomato paste can be used instead, although Turkish pepper paste adds additional depth and sweetness.

More Chicken Recipes You May Like:

Harissa Chicken Thighs (Easy Oven-Baked Recipe)

Lebanese Spatchcock Chicken Tray Bake with Baby Potatoes

Whole Tandoori Roast Chicken - Air Fryer or Oven

Buttermilk Roast Chicken

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