Chicken shawarma

Ingredients

• 1 teaspooncumin
• 1 teaspooncoriander
• 1/2 teaspooncardamom
• 1/2 teaspooncinnamon
• 1/2 teaspoonfreshly ground black pepper
• 2 clovesgarlic
• 2fresh red chillies, adjusted to taste
• 1 tablespoonfreshly squeezed lemon juice
• 1 tablespoonolive oil
• 1/2 teaspoonsalt, adjusted to taste
• 4boneless, skinless chicken thighs
• 1, diced (optional)onion
• 120 ml (1/2 cup)plain yoghurt
• 1 clovegarlic
• 1/8 teaspoon eachsalt and freshly cracked black pepper
• 4flatbreads
• To tastecabbage
• To tastetomatoes
• To taste (optional)lettuce

Instructions

1. 1

   Mix and marinate

   Stir together the yoghurt, 1 clove of garlic, and 1/8 teaspoon each of salt and freshly cracked black pepper for the sauce. Refrigerate so the flavours can mingle. Combine the first 10 ingredients, from the cumin through to the 1/2 teaspoon of salt, and coat the chicken thighs with the mixture. Marinate for 2 hours or overnight for a stronger flavour.

2. 2

   Grill the chicken

   When ready to cook, heat a grill or griddle pan over medium heat. The marinade contains oil, so the cooking surface does not need to be greased. Cook the chicken on both sides until charred and cooked through, then set it aside to rest. If using a pan, cook the diced onion in it until soft.

3. 3

   Prepare the fillings

   Slice the rested chicken to your preferred size, dice the tomatoes and shred the cabbage.

4. 4

   Fill and roll

   Spread salad over each flatbread and add a generous amount of yoghurt sauce. Top with chicken, roll up and serve.

What is chicken shawarma?

Shawarma is a well-known Middle Eastern style of seasoned meat, traditionally cooked on a turning spit and sliced to serve. This home version uses chicken thighs and a grill or griddle pan to bring the spices and charred edges within reach of a weeknight cook.

The warm spice mix, sharp lemon and cool garlic yoghurt make a lively contrast. Flatbreads and fresh salad turn the chicken into a meal you can wrap up and eat by hand.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 39g protein, 53g carbs, 22g fat.

The chicken supplies most of the protein, while the flatbreads provide much of the carbohydrate. Olive oil and yoghurt contribute fat, and the overall fat content will vary with the size and leanness of the thighs and the yoghurt used. Serve with plenty of cabbage, tomatoes and lettuce to balance the wrap with fresh vegetables.

Building the spice marinade

Warm spices: cumin, coriander, cardamom and cinnamon give the chicken its aromatic base, while black pepper adds a little bite. Garlic, fresh chillies, lemon and olive oil bring pungency, heat, acidity and richness.

Chicken thighs: boneless, skinless thighs are convenient to grill and stay succulent when cooked through. Coat them evenly so the seasoning reaches all sides.

Give the chicken time

Marinating: allow at least 2 hours for the spices to flavour the chicken, or leave it overnight for a more pronounced taste. Keep it covered in the fridge while it marinates.

Yoghurt sauce: make the sauce while preparing the marinade and chill it until serving. Its cool, garlicky flavour balances the seasoned chicken.

Getting a good char

Hot surface: heat the grill or griddle over medium heat before adding the chicken. The oil in the marinade means you do not need to grease the cooking surface.

Doneness: turn the chicken so it chars on both sides and cooks through. Rest it briefly before slicing to make it easier to handle and serve.

Onion and salad

Soft onion: if you are using it, cook the diced onion in the pan after the chicken. It softens in the cooking residue and makes a savoury addition to the wrap.

Fresh crunch: shred the cabbage and dice the tomatoes just before assembling. Add lettuce if you like, then keep the salad distinct from the warm chicken until serving.

Assembling the flatbreads

Layering: spread salad over the flatbread, add yoghurt sauce and finish with sliced chicken. A generous spoonful of sauce brings the fillings together, but leave enough room to roll the bread.

Serving: assemble just before eating so the flatbreads stay manageable and the salad retains its crunch. Keep extra sauce on the table for anyone who wants more.

Recipe notes & tips

• Adjust the number of chillies to suit the heat you enjoy.
• Marinate the chicken overnight when you want a stronger spice flavour.
• Use a medium heat so the outside chars without rushing the chicken before it cooks through.
• Rest the chicken before slicing it for the flatbreads.
• Shred the cabbage and dice the tomatoes while the cooked chicken rests.
• Warm the flatbreads briefly before filling if you prefer them softer and easier to roll.

Variations

• Milder marinade: use one chilli or leave them out for less heat.
• Extra vegetables: add more shredded cabbage and lettuce to the flatbreads.
• More lemon: squeeze a little extra lemon over the sliced chicken before serving.
• Onion-free: leave out the optional onion and assemble the wraps as directed.
• Sauce adjustment: add yoghurt sauce sparingly inside the wrap and serve the rest alongside.

Common mistakes to avoid

• Skipping the marinade: give the chicken at least 2 hours so the spices have time to flavour it.
• Greasing the grill: the marinade already contains oil, so an extra coating is unnecessary.
• Crowding the pan: cook in batches if the chicken pieces do not fit in a single layer.
• Slicing too soon: let the chicken rest before cutting it for the wraps.
• Overfilling the bread: leave room to fold and roll the flatbread without spilling the filling.

How to store

Store cooked chicken, yoghurt sauce and chopped vegetables separately in covered containers in the fridge and use within 3 days. Reheat the chicken until piping hot, then assemble with fresh flatbreads and salad; keep the yoghurt sauce chilled until serving.

Frequently asked questions