Chicken Shawarmas
Serves 4
Directions
- 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.
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