Chicken shawarma


Serves: 4 Time: 1 hour 30 minutes

Chicken shawarma:

  • 8 chicken thighs, cut into thin bite sized pieces
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp ground coriander
  • ½ tsp chilli powder
  • ¼ tsp cinnamon

To serve:

  • 2 cloves garlic, crushed
  • Flatbreads or pitta wraps
  • 1 iceberg lettuce, sliced
  • 2 salad tomatoes, quartered
  • 1 red onion, sliced
  • 20 ml chilli mayo per person (optional)



Mix all the ingredients together in a bowl then cover and refrigerate for at least 1 hour but preferably overnight.


Place a large frying pan on a high heat.

Once the pan is hot place the chicken on the pan making sure not to overcrowd the pan and cook in batches for 6-10 mins (without moving the chicken too much). Turning once about halfway through cooking.


Serve in flatbreads or pitta wraps with chili mayo, lettuce, quartered tomatoes and sliced raw red onion.


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