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Chicken Shawarma

Chicken Shawarma

Delicious Chicken Shawarma with a quick marinade, perfect for grilling, served with flatbreads and 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

  • non-stick skillet
  • Grill/BBQ
  • Mixing Bowl
  • Ziplock bag

Ingredients
  

Chicken

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

Marinade

  • 1 large clove garlic, 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 to taste
  • 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 taste

To Serve

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

Instructions
 

Marinating and Cooking

  • Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal the bag, and massage from the outside to ensure each piece is coated. Marinate for at least 3 hours, or preferably 24 hours.
  • Combine the yogurt sauce ingredients in a bowl and mix. Cover and refrigerate until required (it will last for 3 days).
  • Heat a large non-stick skillet with 1 tablespoon of oil over medium-high heat or brush a BBQ hotplate with oil and heat to medium-high.
  • Place chicken in the skillet or on the grill and cook for 4 to 5 minutes until nicely charred. Turn and cook for another 3 to 4 minutes until fully cooked.
  • Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

Serving

  • Slice the chicken and pile onto a platter alongside flatbreads, salad, and yogurt sauce (or tahini sauce).
  • To make a wrap, smear flatbread with yogurt sauce, top with lettuce, tomato, and chicken shawarma. Roll up and enjoy!

Notes

Marinade and chicken can be frozen immediately after preparation. The chicken is best with thigh cuts for better caramelization, but breast can also be used with adjustments in cooking time.

Nutrition

Serving: 183gCalories: 275kcalCarbohydrates: 1.1gProtein: 32.9gFat: 16.2gSaturated Fat: 3.2gPolyunsaturated Fat: 13gCholesterol: 140mgSodium: 918mg
Keyword chicken shawarma, grilled chicken, healthy recipes, Middle Eastern food, quick meals, shawarma
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