1Marinate the chicken thighs in the shawarma spice mix, which includes cumin, sumac, chili powder, black pepper, garlic powder, coriander powder, turmeric, and salt.
2Bind the marinated chicken with lemon juice and olive oil.
3Set the chicken in the fridge for at least an hour before cooking.
4Prepare the garlic sauce by mixing together mayonnaise, tahini, dried dill, garlic powder, salt, and pepper. Optionally add yogurt for a healthier version.
5Cook the chicken thighs until fully cooked through.
6Chop the cooked chicken into shredded pieces.
7While the chicken cooks, prepare the salad with lettuce, tomatoes, pickles, and sumac onions.
8Assemble the shawarma wraps by loading shawarma bread with chicken, salad, pickles, and plenty of garlic sauce.
9Toast the assembled shawarmas in the same pan used for the chicken on medium-high heat for 2 to 3 minutes.
10Press down the wraps on all sides until crispy.
11Enjoy the shawarmas hot with extra garlic sauce.
Ingredients
4 large chicken thighs
1 tsp chilli powder
1 tsp cumin powder
1 tsp sumac
1 tsp black pepper
0.5 tsp coriander powder
0.5 tsp garlic powder
0.125 tsp turmeric (for colour)
to taste Salt
1 tbsp olive oil
1 tbsp lemon juice
0.25 cup mayo
0.25 cup yoghurt
1 tbsp tahini
0.5 tsp dried dill
0.25 tsp garlic powder
Salt and pepper
Salads
Pickles
Shawarma bread
lettuce
tomatoes
sumac onions
Equipment
fridgepan
Tips
Use chicken thighs for juicier results that replicate takeaway style shawarma better.
You can add yogurt to the garlic sauce to make it healthier.
Toast the shawarma in the same pan used to cook the chicken on medium-high heat for 2-3 minutes, pressing down to seal the wrap until crispy on all sides.