Chicken Shawarma
Spiced, marinated chicken cooked until tender and served in warm pita with garlic sauce and pickles.
Prep: 15 minutes (plus 30 min marinating). Cook: 15 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 600g chicken thigh fillets
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- ½ teaspoon garlic powder
- Salt and pepper
- 4 pita breads
- Pickled turnips or cucumber
- Tomato and lettuce for serving
- Garlic sauce: 100g yogurt, 1 clove garlic (grated), 1 tablespoon lemon juice, salt
Instructions
- Mix olive oil, lemon juice, cumin, paprika, turmeric, cinnamon, garlic powder, salt, and pepper.
- Coat chicken in the marinade. Rest for at least 30 minutes (overnight is best).
- Heat a grill pan or regular pan over medium-high heat.
- Cook chicken for 5–6 minutes each side until charred and cooked through.
- Rest for 3 minutes, then slice into strips.
- Make garlic sauce: mix yogurt, garlic, lemon juice, and salt.
- Warm pita bread. Fill with chicken, sauce, tomato, lettuce, and pickles.
Tips for Helpers
- Chicken thighs are juicier than breast for shawarma.
- Marinating overnight gives the best flavour.
- High heat for a char on the outside, juicy inside.
Ingredient Substitutions
- Use chicken breast if thigh is not available.
- Oven-bake at 220°C for 20 minutes instead of pan-frying.