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Chicken Shawarma served in pita bread
Spicy Chicken Shawarma with fresh vegetables and pita

Chicken shawarma

Author: Flavelo
Recipes Main Courses
Shawarma (from the Turkish 'çevirme', meaning turning) is the king of street food. Although it is difficult to set up an industrial, vertical rotating spit at home, we can steal the essence of the technique: intense marinating and roasting at a high temperature. The yoghurt marinade loosens the fibres of the meat, while the spices penetrate deeply. The result is a juicy, spiced meat experience with crispy edges, which is best served in pita bread with fresh vegetables.
🕒 Prep Time 25 mins
🍳 Cook Time 30 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Large bowl (for marinating)
  • Baking tray with parchment paper
  • Sharp knife (for slicing)
  • Chopping board

Allergen Information

⚠️ Milk

Instructions

1 ✓

Prepare the marinade: in a bowl, mix the yoghurt, lemon juice, olive oil, crushed garlic and all the spices until smooth.

Tip: The acidity and fat content of the yoghurt help bring out the fat-soluble flavours of the spices (e.g. paprika and turmeric).
2 ✓

Toss the chicken slices in the marinade, ensuring they are covered everywhere. Cover and refrigerate for at least 1 hour (but preferably overnight).

Tip: The acids in the marinade (lemon, yoghurt) soften the fibres over time (denaturation), making the meat tender.
3 ✓

Preheat the oven to 200°C (Fan if possible). Spread the meat out on a baking tray lined with baking parchment. Bake for about 25-30 minutes until the edges start to brown and char.

Tip: The 'char' (dark brown parts) gives the authentic grilled taste; don't be afraid if the edges are a little dark!
4 ✓

Remove the meat, let it rest for 10 minutes, then slice into thin strips or shavings on a chopping board using a sharp knife.

Tip: During resting, the juices settle, so not all the moisture flows out of the meat when cutting.
5 ✓

Serve in pita bread with fresh vegetables and dressing. If you like, you can pan-fry the sliced meat again before serving for extra crispness.

Tip: Extra frying in a pan best imitates the texture of meat cut from a spit.

Recipe FAQ

How long should I marinate it?
This is the soul of the recipe. A minimum of 1 hour is required, but it is best if it rests in the fridge overnight for the flavours to mature.
What meat should I use?
Chicken thigh fillets are juicier and more flavourful than breast, making them less prone to drying out in the oven.

Ingredients

  • 1 kg Chicken thigh fillets (or breast, sliced into thinner pieces)
  • 150 g Natural yoghurt
  • 3 cloves Garlic (crushed)
  • 2 tbsp Lemon juice
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Sweet paprika
  • 0.5 tsp Turmeric
  • 0.5 tsp Chilli powder (or cayenne pepper)
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Black pepper