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)
- 0salt and black pepper (to taste)
- 0pita bread or flatbreads
- 0tahini sauce (tahini, lemon juice, garlic, water)
- 0chopped tomatoes
- 0sliced cucumbers
- 0pickled turnips
- 0fresh 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
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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
- large cast-iron skillet or grill pan
- knife
Helpful
- meat thermometeroptional
- cutting boardoptional
Beverage pairings
Wine
Margaret River Riesling
Off-dry white
Balances the warm spices and heat with subtle sweetness; acidity complements tahini richness
Barossa Grenache
Light-bodied red
Earthy tannins and spice notes echo cumin and cinnamon; medium body won't overpower chicken
Adelaide Hills Sauvignon Blanc
Crisp white
Herbal and herbaceous; refreshing acidity cuts through tahini and complements fresh herbs
Beer
Stone & Wood Pacific Ale
Pale ale
Citrus and pine notes complement spices; balanced bitterness pairs well with charred chicken
Coopers Pale Ale
English-style pale ale
Malty sweetness balances heat and spice; approachable and food-friendly
Non-alcoholic
Mint and lemon iced tea
Refreshing and cooling; complements warm spices and aids digestion
Pomegranate and rose cordial (diluted)
Tart and aromatic; echoes Middle Eastern flavor profile and pickled accompaniments
Plain sparkling water with lime
Clean palate cleanser; allows flavors to shine without competing
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