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Chicken Shawarma

Chicken Shawarma

Delicious Chicken Shawarma marinated with spices and served with flatbreads and yogurt sauce.
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Prep Time 3 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 23 minutes
Course Main
Cuisine Middle Eastern
Servings 6 servings
Calories 275 kcal

Equipment

  • Skillet
  • ziplock bag
  • bowl
  • grill

Ingredients
  

Chicken

  • 1 kg chicken thigh fillets skinless and boneless

Marinade

  • 1 large garlic clove minced (or 2 small cloves)
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cardamon
  • 1 teaspoon ground cayenne pepper reduce to ½ teaspoon to make it not spicy
  • 2 teaspoon smoked paprika
  • 2 teaspoon salt
  • black pepper
  • 2 tablespoon lemon juice
  • 3 tablespoon olive oil

Yoghurt Sauce

  • 1 cup Greek yoghurt
  • 1 clove garlic crushed
  • 1 teaspoon cumin
  • squeeze of lemon juice
  • salt and pepper

To Serve

  • 4 - 5 flatbreads Lebanese or pita bread or homemade soft flatbreads
  • sliced lettuce cos or iceberg
  • tomato slices
  • red onion finely sliced
  • cheese shredded (optional)
  • hot sauce of choice (optional)

Instructions
 

Marinade and Cook

  • Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, then massage from the outside with your hands to ensure each piece is coated. Marinate for 24 hours (minimum 3 hours).
  • Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and refrigerate until required.
  • Heat a large non-stick skillet with 1 tablespoon of oil over medium high heat, or brush a BBQ hotplate/grill lightly with oil and heat to medium high.
  • Place the marinated 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.
  • Remove chicken from the grill and cover loosely with foil. Let it rest for 5 minutes.

To Serve

  • Slice chicken and pile onto a platter alongside flatbreads, salad, and the Yoghurt Sauce.
  • To make a wrap, smear a piece of flatbread with Yoghurt Sauce, top with a bit of lettuce, tomato, and Chicken Shawarma. Roll up and enjoy!

Notes

If using large Lebanese bread, you need around 300g of chicken per person (raw). This recipe can be made ahead and frozen.

Nutrition

Serving: 183gCalories: 275kcalCarbohydrates: 1.1gProtein: 32.9gFat: 16.2gSaturated Fat: 3.2gPolyunsaturated Fat: 13gCholesterol: 140mgSodium: 918mg
Keyword Chicken, Chicken Shawarma, Grilled Chicken, marinated chicken, Shawarma, yogurt sauce
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