Main dishes
Kefir-Marinated Chicken Shawarma
Kefir-coated chicken thighs roast with cumin, coriander, paprika, garlic, and lemon until the edges are dark and the centers stay juicy.
Time20 minutes, plus 4 to 8 hours marinating, then 25 to 35 minutes roasting
Makes6 servings
Make it
Method
- Cut the chicken into pieces of similar thickness. Mix kefir, lemon, oil, garlic, spices, and salt in a covered container.
- Add the chicken and turn until every piece is coated. Cover and refrigerate for 4 to 8 hours.
- Heat the oven to 230°C. Use a roasting tray with a lining rated for that temperature, or an unlined suitable tray. Let excess marinade drip off and spread chicken in one uncrowded layer. Discard used marinade.
- Roast for 20 minutes, turn the pieces, then roast for another 5 to 15 minutes.
- Check the thickest pieces. Continue until they reach at least 74°C. Rest for 5 minutes before slicing.
Space lets the chicken brown
Kefir helps the spices cling in an even layer and brings gentle acidity. Spreading the chicken out lets the edges brown instead of steaming.
Store it
Discard raw marinade. Refrigerate cooked chicken within 2 hours, or within 1 hour above 32°C. Use within 3 days and reheat to 74°C.
Why this recipe uses thighs
Boneless thighs tolerate the high roasting heat well. Breast pieces may cook faster; if using them, check earlier and still measure 74°C in the thickest part. Never use raw marinade as the table sauce.
If the tray fills with liquid
Pale chicken needs more space and higher heat. If the tray is wet, split the next batch between two trays.