111min 4 ppl
Chicken Shawarma
31 minutes
4 people
Medium31–60 min or 7–12 steps
31 min · 7 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 34g
Carbs 38g
Fats 20g
About this dish
Chicken thighs marinated in yogurt, garlic and warm spices, seared until charred at the edges and piled into warm pitta with tomato, red onion and garlic sauce.
Allergy Info
Dairy, Gluten
Diet Info
Meat
Before you start
Ready-made is fine, or make your own.
- Toum (Lebanese Garlic Sauce)4 tbspstart 26 minutes aheadMake your own
- Pita Bread4start 1 hour aheadMake your own
Ingredients
Fresh Produce
- Lemon juice2 tbsp
- Garlic clovescrushed4
- Tomatoessliced2
- red onionthinly sliced0.5
Meat & Poultry
- Chicken Thighsboneless, skinless800 g
Dairy & Eggs
- Full-Fat Plain Yogurt150 g
Dried Goods
- Pitta breadwarmed4
Spices & Seasonings
- Ground Cumin2 tsp
- Smoked paprika2 tsp
- Ground Turmeric1 tsp
- Ground cinnamon0.5 tsp
- Ground Allspice0.5 tsp
- Cayenne pepper0.5 tsp
- Fine sea salt1 tsp
- Black pepper0.5 tsp
Oils & Condiments
- Extra-virgin olive oil2 tbsp
- Toum4 tbsp
Utensils
- Mixing bowl
- Chopping board
- Sharp knife
- Large frying pan
- Meat thermometer
- Tongs
Method
1
Whisk together the yogurt, lemon juice, garlic, olive oil, ground cumin, smoked paprika, ground turmeric, ground cinnamon, ground allspice, cayenne pepper, fine sea salt and black pepper in a large bowl.
Approx. 6 minutes
2
Cut the chicken thighs into thin strips and add them to the marinade, turning to coat evenly.
Approx. 6 minutes
3
Cover the bowl and refrigerate for at least 4 hours, ideally overnight.
Approx. 2 minutes
4
Heat a large frying pan over high heat and cook the chicken in batches for 8 minutes, turning occasionally, until deeply browned and cooked through.
Approx. 8 minutes
5
Check with a meat thermometer that the thickest piece of chicken has reached an internal temperature of at least 74°C, with no pink remaining.
Approx. 2 minutes
6
Warm the pitta bread in a dry frying pan for 1 minute on each side.
Approx. 2 minutes
7
Fill the warm pitta bread with the sliced chicken, tomatoes, red onion and toum, then serve immediately.
Approx. 5 minutes
