Chicken Shawarma

Name: Chicken Shawarma
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 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

Middle Eastern

Chicken Shawarma

Total time1 h 30 min

Servings4

DifficultyMedium

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.

Ingredients

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

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