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Chicken Shawarma

Print Recipe
Course Main Course, Main Dish
Cuisine Middle Eastern
Servings 8 people

Ingredients
  

Chicken

  • 1kg organic skinless chicken thighs
  • 12 wooden or metal skewers

Marinade

  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp ground cardamom
  • 1 tsp smoked paprika
  • 1 tsp ground allspice
  • 1 tsp cayenne pepper , or chilli flakes
  • 2 tsp salt
  • 1 tsp ground pepper
  • 2 cloves garlic , crushed
  • 2 tbsp olive oil
  • 2 tbsp lemon juice

Tahini Yoghurt Sauce

  • 1 cup Greek yoghurt
  • 2 tbsp hulled tahini
  • 1 tbsp lemon juice
  • 2 cloves garlic , crushed
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions
 

  • Dice the chicken into 2cm pieces.
  • Stir all of the marinade ingredients together in a large bowl. Mix the chicken through the marinade. Cover and set aside in the fridge for 1 hour. You could marinate the chicken for up to 24 hours.
  • If you are using wooden skewers soak them in cold water for at least an hour, to prevent them burning on the barbecue.
  • While the chicken is marinating make the tahini yoghurt sauce by mixing all of the ingredients together in a small bowl.
  • Remove the chicken from the fridge 30 minutes before cooking .
  • Thread the chicken pieces onto skewers and grill over a medium heat for approximately 10 minutes, until cooked through.
  • Serve the chicken with the sauce and salad.

Optional ideas:

  • Serve the chicken with the 'Persian Salad with Herbs and Walnuts' from our website.
  • In place of the tahini yoghurt sauce you could accompany the chicken with harissa, tzatziki or hot sauce.
  • This marinade would also be great with lamb or beef.
  • Leave out the cayenne or chilli if you are cooking for those who don't love hot food.
Keyword chicken, healthy recipe, Middle Eastern, organic chicken