Chicken Shawarma

Shawarma is a Middle Eastern way to marinade and grill meat as street food. This recipe also works well with lamb. Serve with pitta and a couscous or bulgar wheat salad packed with tomatoes and mint.

Dress Dress
Serves Makes 4 wraps


  • 4 Chicken breasts, skin removed and cut into 16 strips
Chicken Marinade
  • 2 tbsp Lemon juice
  • 1 tsp Curry powder
  • 2 tbsp hillfarm rapeseed oil
  • 3/4 tsp Salt
  • 1/2 tsp Ground cumin
  • 3 Garlic cloves, crushed
  • 130g Natural yoghurt
  • 2 tbsp Light Tahini
  • 2 tsp fresh lemon juice
  • 1/4 tsp salt
  • 1 Garlic clove, minced
  • 4 Wholemeal pittas
  • Rocket or Romaine lettuce
  • 2 tomatoes, sliced


  1. Preheat grill to medium-high heat.
  2. To prepare the chicken, combine all the chicken marinade ingredients in a bowl. Add chicken and toss well to make sure it is well covered and then set aside at room temperature for about 20 minutes.
  3. To prepare sauce, combine the yogurt and tahini, lemon juice, salt and garlic stirring with a whisk.
  4. Thread 2 chicken strips onto a skewer (if they are wooden, make sure they are soaked in water beforehand to ensure they don’t catch light under the grill).
  5. Place the kebabs under the grill for around 4 minutes on each side (check to make sure they are cooked all the way through).
  6. Lightly toast the pittas before filling with the cooked chicken, rocket or lettuce and 2 tomato slices. Drizzle with the sauce before serving.

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