Classic Chicken Shawarma

Spice Masters

Servings

5

Prep Time

15 minutes

Cook Time

15 minutes

Cuisine

Middle East

Skip the takeaway queue and the grease—this is the real deal, ready in around 30 minutes. By pan-frying marinated chicken until golden and crisp, we recreate that authentic "spit-roasted" texture for a healthy, fast "fakeaway" Perfect for a hands-on family dinner.

Classic Chicken Shawarma

Ingredients

  • 600g Chicken thigh fillets (boneless, skinless)
  • 200g Natural yoghurt or Greek yoghurt
  • 1 Garlic clove, crushed or finely grated
  • 1 tbsp Fresh coriander or mint, chopped
  • Juice of ½ a Lemon
  • 1/4 Cucumber, grated
  • • 2 tsp Spice Masters Shawarma Blend
  • • 2 tbsp Olive oil
  • • 4–5 Large flatbreads or tortilla wraps
  • • Pinch of salt

Directions

  1. Prep the Chicken: Slice the chicken thighs into thin strips, about 1–2 cm wide. Thighs are preferred as they stay juicy and are harder to overcook than breast.
  2. Marinate: In a bowl, toss the chicken with the Shawarma blend, olive oil, and lemon juice until completely coated.
  3. Chef’s Tip: If you have time, let the chicken sit for 10 minutes to deepen the flavour, though it is delicious cooked straight away.
  4. Make the Sauce: While the pan heats, combine the yoghurt, garlic, herbs, and salt in a small bowl. The cool yoghurt balances the warm spices.
  5. Sear for Flavour: Heat a large non-stick frying pan over medium-high heat. Add the chicken in a single layer—you may need to do this in two batches to ensure they fry rather than stew.
  6. Visual Cue: Don't move the chicken for the first 2 minutes. Let it sizzle until the underside is a deep golden brown and the edges turn crispy.
  7. Finish Cooking: Flip the strips and cook for another 3–4 minutes until the meat is fully cooked through.
  8. Serve: Warmed flatbreads. Serve the chicken, family-style alongside the salad and garlic sauce, letting everyone build their own wraps.

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