Chicken Shawarma Recipes

This Chicken Shawarma recipe goes to knock your socks off! Just a couple of each day spices makes a fantastic Chicken Shawarma marinade that infuses the chicken with exotic Middle Eastern flavours. The smell when this is often cooking is insane

This is one among my signature recipes which will be very familiar to all or any my friends because I make this so often. It’s off the charts for effort vs output: just a couple of everyday spices, garlic, a splash of lemon and vegetable oil transforms into the foremost incredible flavour.

Chicken Shawarma Recipes
Chicken Shawarma Recipes

This, along side the Vietnamese Noodles with Lemongrass Chicken, are two of my most often made foods when I’m cooking for a crowd because it’s easy to form loads, they're both great “lay it all out and let everyone serve themselves” type foods I’m an enormous fan of food like that, 

And the other way is with rice and salads on the side. Thought I usually do serve pita bread or another sort of flatbread also, simply because it’s very on theme. I didn’t get around to redoing all the recipes, but i will be able to one day! i really like that menu because such a lot of it are often prepared ahead, and there’s many common ingredients. Get yourself organised, eliminate distractions and plan to your kitchen temporarily being a combat zone and you’ll get most the prep wiped out 1 hour

Chicken Shawarma Recipes


  • 2lb /1 kg chicken thigh fillets , skinless and boneless (Note 3)
  • 1 large garlic clove , minced (or 2 small cloves)
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground cardamon
  • 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
  • 2 tsp smoked paprika
  • 2 tsp salt
  • Black pepper
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 cup Greek yoghurt
  • 1 clove garlic , crushed
  • 1 tsp cumin
  • Squeeze of lemon juice
  • Salt and pepper
  • 6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
  • Sliced lettuce (cos or iceberg)
  • Tomato slices


  1. Combine the marinade ingredients in a large ziplock bag (or bowl).
  2. Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
  3. Marinate overnight or up to 24 hours.
  4. Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
  5. Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
  6. Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
  7. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
  1. Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
  2. 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!

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