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Roasted shawarma chicken with spring onions and grains RECIPE

Full of flavour, fresh ingredients and ready in under an hour; we have this roasted shawarma chicken with spring onions and grains recipe on heavy rotation this April.

Serves 4 Total Time 50 mins, plus marinating time


  • 8 chicken thighs, skin on and bone in 
  • 3 tbsp Belazu Shawarma Paste
  • 2 x 250g 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
  • greek yogurt, to serve 
  • lemon wedges, to serve


  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. 
  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. 
  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.
  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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