Chicken Shawarma

This Chicken Shawarma recipe is going to knock your socks off! Just a handful of every day spices makes an incredible Chicken Shawarma marinade that infuses the chicken with exotic Middle Eastern flavours. The smell when this is cooking is insane

Chicken Shawarma


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

For the Marinade:

1 large Garlic clove, grated (or 2 small cloves)
1 Tbsp Ground Coriander
1 Tbsp Ground Cumin
1 Tbsp Ground Cardamon
1 Tsp Cayenne Pepper (reduce to 1/2 tsp to make it not spicy)
2 Tsp Smoked Paprika
2 Tsp Sea Salt
Freshly Ground Black pepper
2 Tbsp Lemon juice
3 Tbsp Rapeseed Oil

For the Yoghurt Sauce:

225 ml Greek Yoghurt
1 Garlic clove, crushed
1 Tsp Cumin
Squeeze of Lemon Juice
Sea Salt and Freshly Ground Black Pepper

To Serve:

6 Flatbreads (Lebanese or pita bread)
Sliced Lettuce (cos or iceberg)
Tomato slices


Combine the marinade ingredients in a large ziplock bag (or bowl).
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.
Marinate overnight or up to 24 hours

For the Yoghurt Sauce:

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)


Heat grill (or large heavy based pan on a hob) on medium high.
You should not need to oil it because the marinade has oil in it and also thigh fillets have fat.
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).
Remove Chicken from the grill and cover loosely with foil.
Set aside to rest for 5 minutes.

To Serve

Slice Chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
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!