Chicken Shawarma

A very popular street food across the Middle East that has made its way around the world for very good reason, it is amazing. My close friend who grew up in the Middle East said he used to have them every day, I thought he was joking until he took me to try some and realised, yup I could definitely do this every single day haha!

Chicken marinaded in arab spices beautifully grilled, wrapped in a flat bread called kuboos, along with chips, tomatoes, pickles, lettuce and an addictive garlic sauce, yum.

A shawarma is perfect for lunch, a snack, dinner, whenever really.


  • 3 tbsp plain yogurt
  • 1 1/2 tbsp cumin powder
  • 1 1/2 tbsp coriander powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper 
  • 1 tbsp lemon juice
  • 1 tbsp olive oil 
  • 1 tsp paprika
  • 1/2 tsp chilli powder
  • 1 tsp oregano
  • 3 cloves of garlic 
  • 2 chicken breasts
  • Pickles, lettuce & tomatoes
  • Handful of chips
  • 3 khubz or tortilla



1. Butterfly the chicken breasts.

To do this, lay the chicken breast flat down and carefully slice into the side of the meat nearly all the way across and then open it out. Think of the chicken breast as closed book, and you are slicing into the pages all the way to the spine of the book and then opening the book up. The benefit of this is that the larger surface area will allow for more of the marinade to be able flavour the meat, and it will cook quicker.

2. Crush the garlic and then mix all of the ingredients highlighted in red together. Put the chicken into a bowl and massage the marinade into the chicken. Ideally, you want to let this marinade overnight in the fridge but four hours can do.


4. You can either grill the chicken until cooked or roast in the oven at 180°/356°F/Gas Mark 4 for around fifteen to twenty minutes. Always check that it is cooked through.

I also let the chicken rest for ten minutes to allow for all the juices to absorb back into the meat and for the texture to relax. I actually let the chicken rest on top of the tortillas I used to create the shawarma wrap, that way all the resting juices soak into the bread! Whilst the chicken is resting you can cook your chips.


5.  Slice up the chicken, lettuce, pickles and tomato. All you have to do now is load up your wrap with a mound of chicken, all the veggies and a sauce of your choice!

*I’m currently working on an authentic recipe for Toum aka garlic sauce, that is the traditional sauce for shawarma and makes it twice as good. As soon as I have cracked it I will upload it.


Try a lamb shawarma, it is actually my personal favourite.

You could even make a vegetarian version using paneer or soya chunks.

Adding some chilli sauce made a huge difference to the overall taste, I highly recommend adding some of your top choice hot sauce to your shawarma.

If you give this recipe a go don’t forget to let me know!

Feedback is always welcome

Bon Appétit!

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