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 stripsWoolworths
- 120 ml plain yogurtWoolworths
- 60 ml olive oilWoolworths
- 4 cloves garlic, mincedWoolworths
- 1 lemon juiceWoolworths
- 10 ml ground cuminWoolworths
- 10 ml paprikaWoolworths
- 5 ml ground turmericWoolworths
- 5 ml ground corianderWoolworths
- 3 ml cinnamonWoolworths
- 3 ml cayenne pepperWoolworths
- salt and black pepperWoolworths
- pita bread or flatbreadsWoolworths
- tahini sauceWoolworths
- chopped tomatoesWoolworths
- sliced cucumbersWoolworths
- pickled turnipsWoolworths
- fresh parsleyWoolworths
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Essential
- Large bowl
- Cast-iron skillet or grill pan
Helpful
- Measuring cupsoptional
- Measuring spoonsoptional
- Meat thermometeroptional
- Cutting boardoptional
- Knifeoptional
- Tongs or spatulaoptional
Beverage pairings
Wine
Margaret River Sauvignon Blanc
Crisp white
Bright acidity cuts through rich tahini sauce; citrus complements lemon and spices
Barossa Valley Grenache
Light to medium-bodied red
Warm spice notes echo cumin, paprika, and cinnamon; fruit sweetness balances heat
Clare Valley Riesling
Off-dry white
Slight sweetness and petrol notes work well with warm spices and pickled vegetables
Beer
Little Creatures Pale Ale
Pale ale
Hoppy bite refreshes palate between bites; citrus hops echo lemon marinade
Garage Project Sour
Sour ale
Tart acidity complements tahini and pickled vegetables; light body won't overpower chicken
Non-alcoholic
Freshly squeezed lemon and mint water
Refreshing; mirrors bright citrus notes in the marinade and pairs naturally with Middle Eastern flavours
Iced pomegranate juice
Tart and slightly sweet; complements warm spices and adds a traditional Middle Eastern touch
Herbal tea (chamomile or mint)
Warm or chilled; soothing option that won't compete with bold spice profile
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