Chicken Shawarma
- Protein
- P 42g
- Carbohydrates
- C 18g
- Fat
- F 26g
- high protein
- low sugar
- low sodium
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
- spoon or spatula for stirring
Helpful
- meat thermometeroptional
- cutting boardoptional
- tongs or spatula for flippingoptional
Beverage pairings
Wine
Barossa Valley Grenache
Medium-bodied red
Spice-forward with bright acidity to complement cumin, paprika, and cinnamon; Australian classic
Margaret River Cabernet Sauvignon
Medium-bodied red
Structured tannins balance char and richness; versatile with grilled chicken
Adelaide Hills Sauvignon Blanc
Crisp white
Herbaceous and zesty; cuts through tahini and refreshes palate between bites
Beer
Little Creatures Pale Ale
Australian Pale Ale
Citrus and pine notes enhance warm spices; medium body suits grilled chicken
Stone & Wood Pacific Ale
Pale Ale
Tropical fruit character balances spice heat; crisp finish complements pickled vegetables
Non-alcoholic
Sparkling lemon or lime water
Bright acidity mirrors the lemon in marinade; refreshing between bites
Turkish or Arabic coffee
Warm, aromatic complement to Middle Eastern flavours; pairs traditionally
Cucumber and mint cooler
Cool, herbaceous, and echoes fresh vegetables in the wrap
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