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
- cast-iron skillet or grill pan
- knife
Helpful
- meat thermometeroptional
- cutting boardoptional
Beverage pairings
Wine
Margaret River Riesling
Dry White
Crisp acidity cuts through tahini richness; floral notes complement warm spices
Barossa Grenache
Light-bodied Red
Bright red fruit and peppery notes echo cumin and coriander; medium body suits charred chicken
Adelaide Hills Sauvignon Blanc
Aromatic White
Herbaceous character with citrus acidity balances lemon marinade and fresh vegetables
Beer
Little Creatures Pale Ale
American Pale Ale
Hoppy bitterness cleanses palate between bites; citrus notes mirror lemon and tahini
Coopers Pale Ale
English Pale Ale
Balanced maltiness and moderate hop bitterness complement charred chicken and warm spices
Non-alcoholic
Sparkling Lemon Water
Fresh citrus refreshment cuts through tahini and charred notes; complements the lemon in marinade
Pomegranate & Mint Cooler
Tart-sweet profile with cooling mint echoes Middle Eastern flavor profile and fresh parsley garnish
Iced Hibiscus Tea
Tart, fruity character provides palate cleansing between spiced bites and tahini sauce
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