Recipe Card
The Chicken Shawarma I Make Every Week — Ready in 30 Minutes
- Prep
- 10 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 5
- Calories
- 275 kcal
- Carbs
- 1.10 g
Ingredients
- 1 kgchicken thigh fillets, skinless and boneless
- 1 largegarlic clove, minced
- 1 tbspground coriander
- 1 tbspground cumin
- 1 tbspground cardamon
- 1 tspground cayenne pepper
- 2 tspsmoked paprika
- 2 tspsalt
- to tasteblack pepper
- 2 tbsplemon juice
- 3 tbspolive oil
- 1 batchLemon yogurt sauce
- 4 - 5flatbreads, Lebanese or pita bread
- to tastesliced lettuce
- to tastetomato slices
- to tastered onion, finely sliced
- to tastecheese, shredded (optional)
- to tastehot sauce of choice (optional)
Instructions
- 1
Marinade chicken - Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, then massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
- 2
Yogurt Sauce - Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
- 3
Preheat stove or BBQ - Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high.
- 4
Cook chicken - Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes.
- 5
Rest - Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
- 6
To Serve - Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce (or dairy-free Tahini sauce from this recipe).
- 7
To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!