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
- spoon or spatula
Helpful
- measuring spoonsoptional
- measuring cupsoptional
- meat thermometeroptional
- cutting boardoptional
- knifeoptional
Beverage pairings
Wine
Barossa Valley Grenache
Light to medium-bodied red
Spicy notes complement the cumin, paprika, and cinnamon; fruity character balances the richness of tahini
Adelaide Hills Sauvignon Blanc
Crisp white
Herbaceous and bright; cuts through tahini sauce and refreshes the palate between bites
McLaren Vale Tempranillo
Medium-bodied red
Earthy and peppery notes echo the warm spices; pairs well with charred chicken
Beer
Little Creatures Pale Ale
American Pale Ale
Hoppy bitterness complements spiced chicken; citrus notes refresh between bites
James Squire One Fifty Lashes Red Ale
Red Ale
Malty sweetness balances heat from cayenne; medium body suits tahini richness
Non-alcoholic
Sparkling lemon water with fresh mint
Bright acidity refreshes the palate; mint echoes fresh parsley garnish
Pomegranate and rose cordial
Middle Eastern flavour profile; sweet-tart notes complement tahini and spices
Cucumber and yogurt cooler (Ayran-style)
Cooling and creamy; yogurt mirrors the marinade base and aids digestion of warm spices
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