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Shawarma spatchcock chicken on platter

Shawarma Spatchcock Roast Chicken (Easy Middle Eastern Roast Chicken)

Safira
This Shawarma Spatchcock Roast Chicken is marinated in warming Middle Eastern spices, yoghurt, lemon and Turkish pepper paste before being roasted until golden, juicy and packed with flavour.
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Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Course Dinner, Lunch
Cuisine Lebanese, Middle Eastern
Servings 6
Calories 561 kcal

Ingredients
  

  • 1.8–2kg Whole Chicken Skin on

Shawarma Marinade

  • 1 tablespoon Smoked Paprika
  • 1 tablespoon 7 Spice Seasoning Baharat
  • 1 tablespoon Aleppo Pepper
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Ground Coriander
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • ⅛ teaspoon Ground Cloves
  • ¼ teaspoon Ground Cinnamon
  • ½ teaspoon Turmeric Powder
  • 1 tablespoon Natural Yoghurt
  • 1 tablespoon Turkish Pepper Paste or Tomato Puree
  • 2-3 tablespoon Olive Oil
  • ½ Lemon Juice Only
  • Salt To Taste, Add only if you skip dry brining

Instructions
 

  • 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, skip this step.
    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 and Salt. Mix until a thick paste forms.
    NOTE - Do not add Salt if you did Step 2
  • 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 the skin is deeply golden, the juices run clear and 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.

Notes

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:
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.

Nutrition

Calories: 561kcalCarbohydrates: 5gProtein: 44gFat: 40gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 172mgSodium: 189mgPotassium: 565mgFiber: 2gSugar: 1gVitamin A: 1322IUVitamin C: 9mgCalcium: 61mgIron: 4mg
Keyword chicken shawarma, Middle eastern spatchcock chicken
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