Home Shawarma


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  • Chicken Thighs - 1 kg
  • Coriander - 1 tbs
  • Cumin - 1 tbs
  • Cardamom - 1 tbs
  • Cayenne Pepper - 1 tsp
  • Paprika - 2 tsp
  • Lemon Juice - 2 tbs
  • Olive Oil - 3 tbs
  • Greek Yogurt - 1 cup
  • Garlic Clove - 1
  • Cumin - 1 tsp
  • Lemon Juice - Splash
  • Lettuce - Sliced
  • Tomato - Sliced
  • Pita Bread - 6


  • 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.
  • 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/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) 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!.

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