Recipe for Chicken Shawarma irresistible

About Shawarma:

Chicken shawarma is a longstanding favorite in Middle Eastern cuisine. Juicy chicken, marinated to perfection, is cooked to tender perfection before being enveloped in a soft flatbread and paired with an array of sauces, veggies, and pickles. And let’s not forget the traditional accompaniments of salad and salty, crispy French fries. The true magic of shawarma lies in its succulent sauces and a secret ingredient that elevates it to new heights: pickles. Toothsome garlic yoghurt and tahini, along with a delectable hummus, perfectly complement the tender meat. But it’s the pickled vegetables, such as cucumbers, turnips, and even carrots or mangoes, that truly take shawarma to another level. The succulent and savory shawarma meat is unlike any other, thanks to its meticulous preparation in a fragrant blend of spices such as turmeric, cardamom, cinnamon, cloves, and garlic. Unlike the typical gyro accompaniments of lettuce, tomatoes, and onions, shawarmas are elevated with a delectable assortment of tangy pickled fruits and vegetables.


1kg boneless chicken thighs (or use breast)
2.5 tbsp yoghurt (natural or Greek)
Salt to taste
1 tsp garlic powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp ground black pepper
1 tsp paprika
1 tsp chilli powder
a pinch of ground nutmeg
a pinch of ground cinnamon
oil as per required

For assembling wraps you will need:
Tortilla wraps – ready made
hummus (find the recipe in food section of the website)
salad ingredients
yoghurt sauce
greaseproof paper (or foil)


Marinate the chicken


To begin, trim off any extra fat from the chicken and slice it into strips. If you prefer, you can ask your butcher to do this step for you. Alternatively, you can opt to keep the chicken pieces larger and cut them after cooking. Next, enhance the flavor by adding 2 tbsp of yoghurt and your desired amount of salt. Incorporate all the spices, including 1 tsp each of cumin, coriander, black pepper, paprika, and chilli powders, as well as a pinch of nutmeg and ground cinnamon. Don’t forget to add 1 tbsp of oil for an added burst of richness.

Then Grill

For best results, thoroughly mix the chicken and marinade, and let it sit overnight or for at least one hour. When it’s time to cook, heat a pan with a small amount of oil and cook the chicken over medium-high heat for 3-4 minutes on each side. Make sure to evenly cook the chicken by tossing it in the pan. You’ll know it’s ready when there’s no pink remaining. You can even grill the chicken for more authentic taste. ( below is grilled chicken)

Prepare the filling

For a mouthwatering meal, you can serve up your delicious Chicken Shawarma using store-bought wraps or whip up your own with this simple yet tasty Kebab Wrap recipe, inspired by a local favorite.

To make it even easier to enjoy, wrap the shawarma in greaseproof paper (or foil) before digging in. Simply cut a rectangular piece of paper and assemble your wrap on top. Start by spreading some hummus in the middle of the wrap, then add your desired salad toppings. Personally, I love using Romaine lettuce, shawarma, cucumber, bell pepper strips, cherry tomatoes, and red onion rings.

For Falafel recipe click on the link:

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