Chicken Shawarma (Middle Eastern)

This Middle Eastern chicken is incredibly aromatic. The marinade is very quick to prepare and the chicken can be frozen in the marinade, then defrosted prior to cooking. It is best cooked on the outdoor grill / BBQ, but I usually make it on the stove. Serve with a simple salad and flatbread laid out on a large platter and let your guests make their own wraps.

Chicken Shawarma (Middle Eastern)

  1. 2lb /1 kg chicken thigh fillets , skinless and boneless (Note 3)

  1. 1 large garlic clove , minced (or 2 small cloves)
  2. 1 tbsp ground coriander
  3. 1 tbsp ground cumin
  4. 1 tbsp ground cardamon
  5. 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
  6. 2 tsp smoked paprika
  7. 2 tsp salt
  8. Black pepper
  9. 2 tbsp lemon juice
  10. 3 tbsp olive oil

  1. 1 cup Greek yoghurt
  2. 1 clove garlic , crushed
  3. 1 tsp cumin
  4. Squeeze of lemon juice
  5. Salt and pepper

  1. 6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
  2. Sliced lettuce (cos or iceberg)
  3. 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.
  • 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).