Chicken Shawarma at Home: Awadhi Shawarma Tower

You can make chicken shawarma at home without a rotisserie. Stack marinated chicken thighs on two skewers, roast the tower until the edges char, then shave it into wraps like they do at the counter.

The rich, aromatic Lucknowi flavour comes from two packs of Awadh Royale, with no extra spices. Perfect for a weekend dinner with friends.

Prep: 25 min (includes 15 min marinating) · Cook: 50 min · Total: 1 hr 15 min · Makes: 6 wraps (serves 3–4) · Course: Dinner · Cuisine: Indian

Why you'll love it

  • Real shawarma shaving, at home. No rotisserie needed.
  • Two packs, no spice mix. They season 600 g of chicken.
  • Feeds 3–4. Built for a weekend dinner.

Ingredients for chicken shawarma

  • 500–600 g boneless chicken thighs, kept whole
  • 2 packs Awadh Royale
  • 80 ml water
  • 2–4 tbsp melted butter or ghee
  • 1 large onion or potato, halved, for the base
  • 2 skewers, 8–10 inch (soak wooden ones for 20 minutes)
  • 6 rumali rotis, kuboos or soft rotis
  • White sauce: ½ cup mayo, ¼ cup hung curd, 1 tbsp lemon juice
  • Lettuce or cabbage, sliced tomato and onion

How to make chicken shawarma at home

  1. Flatten the thighs. Flatten them to an even 1 cm thickness, butterflying any thick parts. Pat dry.
  2. Marinate in Awadh Royale. Mix both packs with 80 ml water and the melted butter or ghee. Coat every thigh and leave for 15 minutes. Overnight in the fridge is even better.
  3. Stack the tower. Set the halved onion or potato flat side down on a lined baking tray. Push both skewers in upright, about 3 cm apart. Thread the thighs on one at a time, pressing each down into a tight tower.
  4. Roast. Bake at 200°C for 35–45 minutes, until the outside is charred and the thickest part reads 75°C. Rest for 5 minutes.
  5. Shave. Steady the tower with tongs and slice thin strips down the sides. For extra crispy edges, sear the strips in a hot pan for 1–2 minutes.
  6. Wrap. Whisk the white sauce. Spread it on each roti, add salad and chicken, and roll tightly. Toast the wraps seam-side down on a tawa for a minute to seal.

Tips for juicy homemade shawarma

  • Thighs, not breast. They stay juicy through a long roast.
  • Stack tight. Pressing each layer down keeps the middle of the tower juicy.
  • Use a thermometer in the centre of the tower. It's the slowest part to cook.

Chicken shawarma FAQs

How do you make shawarma without a rotisserie? Stack marinated thighs tightly on skewers set in an onion or potato base, roast at 200°C until charred and 75°C in the centre, then shave thin slices down the sides.

Can I make chicken shawarma in an air fryer? A small tower fits some air fryers: 180°C for 25–30 minutes, then check the centre reaches 75°C. Or air fry the thighs flat at 200°C for 14–18 minutes and slice them.

No oven or air fryer? Cook the thighs flat in a pan for 5–6 minutes a side, stack them on a board and slice. Same flavour, less theatre.

What sauce goes with chicken shawarma? A white sauce of mayo, hung curd and lemon juice keeps it creamy and cool against the rich chicken.

Is it spicy? Awadh Royale is rich and aromatic rather than hot, so it suits a mixed crowd.

Ready to make it? Get Awadh Royale. Cooking for two? Try our Awadhi chicken. Another wrap night: Kerala chicken parotta roll.

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