Chicken Shawarma

Spice-marinated chicken cooked in a pan and served in pitta bread with yoghurt sauce, tomato and onion. Flavourful homemade shawarma made the easy way.

• 600 g boneless chicken thigh fillets
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp paprika
• 0.5 tsp ground cinnamon
• 3 garlic cloves, crushed
• 3 tbsp olive oil
• 1 tsp salt
• Serving: 4 pitta breads
• Serving: 2 dl plain yoghurt
• Serving: 2 tomatoes, sliced
• Serving: 1 red onion, thinly sliced
• Serving: fresh parsley

Method

1. 1
   Mix cumin, coriander, turmeric, paprika, cinnamon, garlic, olive oil and salt into a marinade.
2. 2
   Slice the chicken thighs into strips. Toss with the marinade and leave to marinate for at least 1 hour.
3. 3
   Heat a frying pan over high heat. Fry the chicken strips in batches for 4–5 minutes until cooked through and slightly crispy.
4. 4
   Warm the pitta breads in the oven or in a dry pan.
5. 5
   Fill the pitta breads with the chicken and top with yoghurt, tomato, red onion and parsley.
6. 6
   Serve immediately.