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Roasted shawarma chicken with spring onions and grains recipe

Roasted shawarma chicken with spring onions and grains

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Full of flavour and fresh ingredients, this easy springtime chicken dish is made colourful with pomegranate seeds, mint and spring onions.
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  • 8 chicken thighs, skin on and bone in
  • 3 tbsp Belazu Shawarma Paste
  • 2 packs Merchant Gourmet Glorious Grains
  • 125g spring onions, trimmed and cut into thirds
  • 1 tbsp olive oil
  • 2 tbsp fresh herbs, chopped (we used flat-leaf parsley and mint leaves)
  • 4 tbsp pomegranate seeds
  • 150g greek yoghurt, to serve
  • 4 lemon wedges, to serve


Step 1

Place the chicken thighs in a large bowl, add the shawarma paste and rub it all over them. Cover and marinate in the fridge – ideally overnight, but 1 hr will do.

Step 2

Preheat the oven to 200°C/180°C fan/gas mark 6 and line a roasting tin with baking paper. Season the marinated chicken with salt and lay skin-side down in the tin. Roast for 20 mins.

Step 3

Remove the tin from the oven and lift the chicken out, onto a plate. Tip the grains into the tin, stir them in the chicken juices, then spread out evenly. Lay the chicken thighs on top, skin-side up, then scatter with the spring onions. Season, drizzle with the olive oil and roast for 20 mins until cooked through and the chicken skin is crisp.

Step 4

Remove from the oven, scatter the herbs and pomegranate seeds over the top and serve with greek yogurt and lemon wedges.

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