Shawarma is a popular dish originally from the Middle East where it is a popular street food that is traditionally made in the form of spiced meats that are stacked on a vertical rotisserie, with thin slices shaved off as it rotates, just like a kebab. Shawarma was traditionally made with lamb, mutton and chicken though these days you see it with beef too. It’s commonly served in the form of a wrap, though in some countries you see it served on plates with sides such as seasoned rice or chips, and salads. Choice is yours.
Give yourself some time for this. The meat will need a good 3-24 hours to marinate for the best flavour, and you will be making your own wraps and sauce to accompany it! It’s an effort but well worth it!!
*You can cheat and buy wraps to save time, but these homemade ones are divine!
Ingredients
Chicken Shawarma
- 1 kg chicken thigh fillets (skinless and boneless)
Marinade
- 1 large clove Garlic (minced)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1/2 tsp ground cinnamon
- 2 tsp ground cayenne pepper
- 2 tsp smoked paprika
- tsp Salt
- black pepper
- 2 tbsp Lemon Juice
- 3 tbsp olive oil
To Serve:
- flatbreads or wraps
- sliced iceberg lettuce
- tomato slices
- red onion (finely sliced)
- cheese (optional) (grated)
- Hot sauce of choice (optional)
Flatbreads
- 300 g plain flour plus extra for dusting & kneeding dough
- 1/2 tsp Salt
- 50 g Butter
- 185 ml Milk
Yoghurt Sauce
- 260 g Greek yoghurt
- 1 clove Garlic (crushed)
- 1 tsp cumin
- squeeze of lemon juice
- salt and pepper
Instructions
Chicken Shawarma
- Marinade chicken - Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, then massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
- Cook chicken in either an air fryer, under the grill, in the oven (220C fan), or in a lightly oiled frying pan, cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes. The oven will take longer. Try to get the char whilst keeping the inside moist.
- Remove chicken and cover loosely with foil. Set aside to rest for 5 minutes.
- Slice chicken and pile onto a platter alongside flatbreads, Salad and the Yoghurt Sauce.
Flatbreads
- Combine butter and milk and heat until butter is just melted – on the stove or in the microwave.
- Combine the flour, salt, butter and milk in a bowl.
- Sprinkle the work surface with flour then knead for a few minutes until it is smooth – it doesn't need much kneading. Add extra flour if the dough is too sticky.
- Wrap with cling wrap and rest at room temperature for 30 minutes or so.
- Dust worktop top with flour, cut dough into 6 pieces, roll into balls, then roll out into 20cm / 8" rounds, 2 - 3mm thick.
- Heat a non stick pan over high heat (no oil).
- Place one flatbread in the pan and cook for around 1- 1 1/2 minutes – it should puff up dramatically. Once the underside has nice golden patches on it, flip and cook the other side for 45 seconds to 1 minute until the underside has golden spots and it puffs up again. Don't overcook or it will go too crispy to roll.
- Stack the cooked bread and keep wrapped in a tea towel - the moisture helps soften the surface, making them even more pliable. Continue to cook the remaining pieces.
Yoghurt 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).
To wrap up!
- To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce, tomato, onion and Chicken Shawarma. Roll up and enjoy!