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Chicken Shawarma (Middle Eastern)

Chicken Shawarma (Middle Eastern)

This Chicken Shawarma recipe features tender chicken marinated in Middle Eastern spices, perfect for wraps with yogurt sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 20 minutes
Course Chicken
Cuisine Arabic, Middle Eastern, Moroccan
Servings 5 servings
Calories 275 kcal

Equipment

  • large ziplock bag
  • non-stick skillet
  • BBQ
  • bowl

Ingredients
  

Chicken

  • 1 kg chicken thigh fillets, skinless and boneless (Note 3)

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

Yogurt 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, and massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
  • 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).
  • Heat a large non-stick skillet with 1 tablespoon of oil over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high.
  • 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.
  • Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

Serve

  • Slice chicken and pile onto platter alongside flatbreads, salad, and the Yoghurt Sauce (or dairy-free Tahini sauce from this recipe).
  • To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce, tomato, and Chicken Shawarma. Roll up and enjoy!

Notes

Marinating helps the chicken absorb the flavors; this recipe can also be made ahead and frozen.

Nutrition

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