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Chicken Shawarma (Middle Eastern)

Chicken Shawarma (Middle Eastern)

This Chicken Shawarma recipe features a quick marinade and is perfect for grilling, resulting in tender and flavorful chicken wraps.
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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

  • Skillet
  • BBQ
  • Ziplock bag
  • 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 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 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 to ensure each piece is coated. Marinate for 24 hours (minimum 3 hours).
  • Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and refrigerate until required (it will last for 3 days in the fridge).
  • Heat a large non-stick skillet with 1 tablespoon 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.

To Serve

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

Notes

Marinade can be frozen with chicken for later use. Cooking on a BBQ or stove is preferred for better flavor and caramelization.

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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