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Chicken Shawarma Recipe

Chicken Shawarma Recipe

Chicken Shawarma Recipe

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Cuisine Pakistani
Servings 4
Calories 275 kcal


  • 1 kg Chicken Thigh Fillets
  • 2 clove Garlic
  • 1 tbsp Ground Coriander
  • 2 tbsp Lemon Juice
  • 1 tbsp Ground Cardamoms
  • 3 tbsp Olive Oil
  • 1 tsp Cayenne Pepper
  • 2 tsp Salt
  • 2 tsp Smoked Paprika
  • Black Pepper

Yogurt Sauce:

  • 1 cup Yogurt
  • 1 clove Garlic
  • 1 tsp Cumin
  • Squeeze of Lemon Juice
  • Salt and Pepper

For Serving:

  • 4-5 Flat Breads
  • Lettuce Leaves
  • Tomato Slice
  • Hot Sauce
  • Cucumber


Marinade Chicken:

  • Combine the marinade ingredients in a large zip lock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).

Yogurt Sauce:

  • Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).

Preheat Stove:

  • Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high.

Cook Chicken:

  • Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
  • Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.


  • Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
  • To make a wrap, get a piece of flatbread and smear with Yogurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!

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