Chicken Shawarma
Ingredients
- 800 gboneless chicken thighs, cut into thin strips
- 120 mlplain yogurt
- 60 mlolive oil
- 4 clovesgarlic, minced
- 1lemon juice (from 1 lemon)
- 10 mlground cumin
- 10 mlpaprika
- 5 mlground turmeric
- 5 mlground coriander
- 3 mlcinnamon
- 3 mlcayenne pepper (optional)
- Salt and black pepper (to taste)
- Pita bread or flatbreads
- Tahini sauce (tahini, lemon juice, garlic, water)
- Chopped tomatoes
- Sliced cucumbers
- Pickled turnips
- Fresh parsley
Instructions
Combine all marinade ingredients in a large bowl. Add chicken strips and mix well. Cover and refrigerate for at least 2 hours, preferably overnight.
Heat a large cast-iron skillet or grill pan over medium-high heat. Add marinated chicken in batches (don't overcrowd). Cook for 4-5 minutes per side until charred and cooked through (internal temp 75°C).
Let chicken rest for 5 minutes, then slice into smaller pieces if desired.
Warm pita bread, add chicken, drizzle with tahini sauce, and top with fresh vegetables and pickles.
Recipe by
Paul NagleShop All Ingredients
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- 800 g boneless chicken thighs, cut into thin strips
- 120 ml plain yogurt
- 60 ml olive oil
- 4 cloves garlic, minced
- 1 lemon juice
- 10 ml ground cumin
- 10 ml paprika
- 5 ml ground turmeric
- 5 ml ground coriander
- 3 ml cinnamon
- 3 ml cayenne pepper
- salt and black pepper
- pita bread or flatbreads
- tahini sauce
- chopped tomatoes
- sliced cucumbers
- pickled turnips
- fresh parsley
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Essential
- large bowl
- cover or plastic wrap
- refrigerator
- cast-iron skillet or grill pan
- tongs or spatula
- plate
Helpful
- meat thermometeroptional
- cutting boardoptional
- knifeoptional
Beverage pairings
Wine
Rosé (Adelaide Hills or McLaren Vale)
Dry Rosé
Crisp acidity and delicate fruit cut through the richness of tahini and complement the warm spices without overwhelming them
Riesling (Clare Valley or Eden Valley)
Off-dry to Dry Riesling
Slight sweetness balances the cayenne heat; aromatic profile echoes the cumin and coriander notes
Vermentino or Greco (Margaret River or Barossa Valley)
Crisp White
Minerality and bright acidity refresh the palate between bites of charred chicken and creamy tahini
Beer
Pale Ale (Stone & Wood or James Squire)
Australian Pale Ale
Balanced hop bitterness and citrus notes complement the Middle Eastern spice profile and charred chicken
Wheat Beer or Hefeweizen (local craft)
Wheat Beer
Smooth, slightly sweet character and low bitterness pair well with tahini sauce and pickled vegetables
Non-alcoholic
Fresh Mint Lemonade or Mint Tea
Cooling and refreshing; mint complements Middle Eastern flavours and helps balance spice heat
Sparkling Water with Lemon
Clean palate cleanser that enhances the brightness of fresh tomatoes, cucumber, and pickled turnips
Ingredients
- 800gboneless chicken thighs, cut into thin strips
- 120mlplain yogurt
- 60mlolive oil
- 4clovesgarlic, minced
- 1lemon juice(from 1 lemon)
- 10mlground cumin
- 10mlpaprika
- 5mlground turmeric
- 5mlground coriander
- 3mlcinnamon
- 3mlcayenne pepper(optional)
- —salt and black pepper(to taste)
- —pita bread or flatbreads
- —tahini sauce(tahini, lemon juice, garlic, water)
- —chopped tomatoes
- —sliced cucumbers
- —pickled turnips
- —fresh parsley