Chicken Shawarma (Middle Eastern)

This bird Shawarma recipe is going to knock your socks off! only a handful of every day spices makes an remarkable fowl Shawarma marinade that infuses the chicken with special center japanese flavours. The scent whilst this is cooking is insane!

this is one in every of my signature recipes a good way to be very familiar to all my friends because I make this so frequently. It’s off the charts for attempt vs output: only a handful of normal spices, garlic, a dash of lemon and olive oil transforms into the most incredible flavour.

This chook Shawarma is how I met maximum of my neighbours when I lived in a townhouse complicated. The courtyard turned into out the front and after I had buddies round for a BBQ, random human beings I had never met before popped their head up over the fence, looking to understand what on the earth i used to be making. They had been elated when I surpassed out samples!


  • 2lb /1 kg hen thigh fillets , skinless and boneless (be aware 3)


  • 1 huge garlic clove , minced (or 2 small cloves)
  • 1 tbsp floor coriander
  • 1 tbsp floor cumin
  • 1 tbsp floor cardamon
  • 1 tsp ground cayenne pepper (lessen to half tsp to make it now not spicy)
  • 2 tsp smoked paprika
  • 2 tsp salt
  • Black pepper
  • 2 tbsp lemon juice
  • three 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. integrate the marinade elements in a huge ziplock bag (or bowl).
  2. add the fowl and use your arms to make sure every piece is lined. If using a ziplock bag, I discover it handy to close the bag then rub down the bag to disperse the rub all over each fowl piece.
  3. Marinate in a single day or as much as 24 hours.
  4. combine the Yoghurt Sauce ingredients in a bowl and blend. cowl and put inside the fridge till required (it's going to ultimate for three days within the fridge).
  5. warmth grill/BBQ (or big heavy primarily based pan on stove) on medium high. You need to not need to oil it due to the fact the marinade has oil in it and additionally thigh fillets have fat. however in case you are concerned then oil your hotplate/grill. (See notes for baking)
  6. vicinity hen at the grill and cook the first facet for 4 to 5 mins until properly charred, then turn and cook the other facet for three to 4 minutes (the 2nd side takes less time).
  7. put off fowl from the grill and cover loosely with foil. Set aside to relaxation for 5 minutes.


  1. Slice hen and pile onto platter along flatbreads, Salad and the Yoghurt Sauce.
  2. To make a wrap, get a bit of flatbread and smear with Yoghurt Sauce. pinnacle with a chunk of lettuce and tomato and fowl Shawarma. Roll up and revel in!

Source :@recipetineats