Chicken Shawarma is a popular Middle Eastern street food. Similar to what us Brits call Doner Kebabs, the meat for a Shawarma is typically made from either lamb, mutton, beef, veal or chicken. It’s usually cooked on a vertical rotisserie and is shaved off as the meat cooks. My take on Chicken Shawarma may not be very traditional (since when did anything I cook conform to tradition I ask myself?) but IT IS hella tasty!

Chicken goes down well at ours, it’s on the menu most weeks, in fact lately I feel like we’ve tremendously cut back on the amount of red meat we’re eating (due to my kitchen extension) and upped the amount of chicken we’re having, which can only be a good thing. This has meant trying to think of new ways to cook chicken and this is one of them. This recipe works both with chicken breast or boneless chicken thighs, although I personally prefer the latter, purely because of how juicy and succulent thighs are, but if you want to make it as lean as possible, use breast.

The chicken can either be cut into strips or left in larger pieces (and sliced after cooking), there is no right or wrong way. I choose to cut the chicken prior to marinating and cooking, simply because it means more chicken is coated in the YUMMY spices AND the smaller strips cook quicker when it’s time for dinner. How you choose to slice the chicken prior to marinating/cooking is entirely up to you.

English mustard is one of my favourite ingredients to use for marinating chicken and meat, I use it in my Chicken Kebabs, Roast Masala Leg Of Lamb and Beef Steak recipes. Some people may question what on earth English mustard is doing in this middle Eastern recipe? Well if you know me, you’ll know I’m all about dat taste, ’bout dat taste, yes mustard, I’m all ’bout dat taste, ’bout dat taste…..you get me? But seriously, when developing this recipe I created two batches and tested it on my guinea pigs (AKA the family), one with the addition of English mustard and one without; I honestly didn’t think they would notice a difference with the amount of other aromatic spices added to each, but they chose the one with mustard without knowing the difference between the two. So that’s why I’m keeping the English mustard in this recipe, anything that makes it taste better is a good thing right?

Marinating the chicken overnight is best as this allows time for the yoghurt to tenderise the chicken, if not allow at least 1 hour for marinating. You can always prepare the spice mix beforehand and have it ready in a jar for days when you just want to quickly throw this together. When it comes to cooking, this can either be grilled or pan fried. Grilling is preferable as it replicates a rotisserie better but for quickness, cooking in a pan is faster.

So without any more faffing, let’s get cooking!

Serves 6

You will need for Chicken Shawarma

1kg boneless chicken thighs (or use breast)
2 tbsp yoghurt (natural or Greek)
1.5 tsp salt
1.5 tsp garlic powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp ground black pepper
1 tsp paprika
1 tsp chilli powder
1/3 tsp ground nutmeg
1/3 tsp ground cinnamon
1 tsp English Mustard (optional)
1 tbsp oil

For assembling wraps you will need:
wraps – ready made or make your own
hummus
salad ingredients
yoghurt sauce
greaseproof paper (or foil)

Method:

Start by removing any excess fat from the chicken you are using and then cutting into strips, you can always ask your butcher to do this for you. Alternatively, you can leave the chicken pieces larger and cut after cooking if you prefer.

Add 2 tbsp yoghurt, 1.5 tsp salt and all the spices; 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp ground black pepper, 1 tsp paprika, 1 tsp chilli powder, 1/3 tsp nutmeg, 1/3 tsp ground cinnamon and 1 tbsp of oil.

Lastly add 1 tsp English Mustard (this is optional).

Mix thoroughly and leave to marinate, preferably overnight or for a minimum of 1 hour.

When you are ready to cook your chicken, brush a pan with a little oil and cook over a medium high heat for 3 – 4 minutes on one side and 3 – 4 minutes on the other. Toss the chicken around in the pan to ensure it is evenly cooked, it’s done when you can no longer see any pink (and yes I know this is raw chicken in a pan but I’m demonstrating without a kitchen/cooker y’all, so work with me, lol).

To serve the Chicken Shawarma you may use store bought wraps or make your own using this super simple Kebab Wrap recipe, inspired by my local kebab shop. Serving and eating the wraps is easier when wrapped in greaseproof paper (or you can use foil). Cut a rectangular piece of greaseproof paper and assemble the wrap on top.

Start by adding a little hummus to the centre of the wrap, followed by salad trimmings of your choice; I added Romaine lettuce, shawarma….

….cucumber, sliced bell pepper strips, sliced cherry tomatoes and red onion rings. Sauerkraut and pickled gherkins also work really well in this recipe too.

I then added a drizzle of Easy Yoghurt Sauce (recipe to follow) followed by a sprinkling of chopped coriander.

Once you’ve added all the salad ingredients fold your wrap; use the greaseproof paper to assist you by folding either side inwards and make it as tight as possible.

Next fold the bottom upwards to stop the filling falling out and voila, the wraps are ready to eat!

The wraps are very filling as they are but you can also serve the Chicken Shawarma with rice, cous cous or chips. Or you can add extra carbs and have chips alongside the Chicken Shawarma wraps, like my kids do!

5.0 from 9 reviews

Chicken Shawarma

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Afelia's Kitchen

Serves: 6

Ingredients

• 1kg boneless chicken thighs (or use breast)
• 2 tbsp yoghurt (natural or Greek)
• 1.5 tsp salt
• 1.5 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp ground black pepper
• 1 tsp paprika
• 1 tsp chilli powder
• ⅓ tsp ground nutmeg
• ⅓ tsp ground cinnamon
• 1 tsp English Mustard (optional)

For assembling wraps you will need:

• wraps - ready made or make your own
• hummus
• salad ingredients
• yoghurt sauce
• greaseproof paper (or foil)

Method

1. Start by removing any excess fat from the chicken you are using and then cutting into strips, you can always ask your butcher to do this for you. Alternatively, you can leave the chicken pieces larger and cut after cooking if you prefer.
2. Add 2 tbsp yoghurt, 1.5 tsp salt and all the spices; 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp ground black pepper, 1 tsp paprika, 1 tsp chilli powder, ⅓ tsp nutmeg, ⅓ tsp ground cinnamon and 1 tbsp of oil.
3. Lastly add 1 tsp English Mustard (this is optional).
4. Mix thoroughly and leave to marinate, preferably overnight or for a minimum of 1 hour.
5. When you are ready to cook your chicken, brush a pan with a little oil and cook over a medium high heat for 3 - 4 minutes on one side and 3 - 4 minutes on the other. Toss the chicken around in the pan to ensure it is evenly cooked, it's done when you can no longer see any pink (and yes I know this is raw chicken in a pan but I'm demonstrating without a kitchen/cooker y'all, so work with me, lol).
6. To serve the Chicken Shawarma you may use store bought wraps or make your own using this super simple Kebab Wrap recipe, inspired by my local kebab shop. Serving and eating the wraps is easier when wrapped in greaseproof paper (or you can use foil). Cut a rectangular piece of greaseproof paper and assemble the wrap on top.
7. Start by adding a little hummus to the centre of the wrap, followed by salad trimmings of your choice; I added Romaine lettuce, shawarma....
8. ….cucumber, sliced bell pepper strips, sliced cherry tomatoes and red onion rings. Sauerkraut and pickled gherkins also work really well in this recipe too.
9. I then added a drizzle of Easy Yoghurt Sauce (recipe to follow) followed by a sprinkling of chopped coriander.
10. Once you've added all the salad ingredients fold your wrap; use the greaseproof paper to assist you by folding either side inwards and make it as tight as possible.
11. Next fold the bottom upwards to stop the filling falling out and voila, the wraps are ready to eat!
12. The wraps are very filling as they are but you can also serve the Chicken Shawarma with rice, cous cous or chips. Or you can add extra carbs and have chips alongside the Chicken Shawarma wraps, like my kids do!

3.5.3251