Chicken Shawarma- so tender and juicy!

Ingredients

• 800 gchicken breast
• 2 tsp, if pan-fryingolive oil
• 2garlic cloves
• 0.5 tsppaprika
• 1 tspground cumin
• 1 tspturmeric
• 0.5 tspground coriander
• a pinchpepper
• 0.5 tspcinnamon
• 2 tspsalt
• 100 gplain yoghurt
• 2 tsplemon juice
• a bitfreshly grated lemon zest

Instructions

1. 1

   Prepare the chicken

   Trim away any visible tendons or excess fat from the chicken breast, then cut it into strips.

2. 2

   Grate the garlic

   Grate the garlic cloves or crush them with a garlic press.

3. 3

   Mix the marinade

   Combine the yoghurt, garlic, all the spices, the lemon zest and 2 tsp lemon juice.

4. 4

   Shake the bag

   Put the marinade in a sealable freezer bag, close it and shake well.

5. 5

   Marinate the chicken

   Add the chicken to the bag and refrigerate for 2 hours, or ideally overnight.

6. 6

   Preheat the grill

   Preheat the grill.

7. 7

   Grill the chicken

   Grill the chicken on all sides for about 10 minutes, until cooked through.

8. 8

   Preheat the grill

   Preheat the grill.

9. 9

   Grill the chicken

   Grill the chicken on all sides for about 10 minutes, until cooked through.

10. 10

    Heat the pan

    Preheat a pan and add the olive oil.

11. 11

    Pan-fry in batches

    Fry the chicken in two batches until cooked through.

12. 12

    Serve the chicken

    Serve and enjoy.

What is chicken shawarma?

Shawarma is a Levantine dish traditionally made by cooking seasoned meat on a rotating spit. This home version uses strips of chicken breast and a yoghurt-based marinade, bringing together garlic, spices and lemon without requiring specialist equipment.

The yoghurt coats the chicken while it marinates, and the cumin, coriander, turmeric, paprika and cinnamon give the dish its warm, savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 0g protein, 0g carbs, 0g fat.

Chicken breast provides most of the protein, while the yoghurt contributes some protein and the small amount of olive oil supplies most of the added fat. The recipe has no substantial carbohydrate source, so serve it with rice or flatbread and vegetables to round out the plate.

The marinade ingredients

Yoghurt: plain yoghurt forms the base of the marinade and helps the spices cling to the chicken. Stir or shake it thoroughly with the garlic and seasonings so the mixture is evenly combined.

Lemon: juice adds a bright, tangy note, while the zest brings fragrant citrus flavour. Grate the zest finely so it distributes through the marinade.

Cutting and marinating

Even strips: cut the chicken into similarly sized pieces so they cook at roughly the same pace. Trimming visible tendons and excess fat first makes the strips easier to eat.

Chilling time: refrigerate the chicken in its sealed bag for at least 2 hours, or overnight for the suggested longer marinade. The total time listed does not include this resting period.

Grilling or pan-frying

Grill: cook the chicken on all sides for about 10 minutes, checking that the thickest pieces are cooked through. The recipe lists this grilling instruction twice; it describes the same cooking method.

Pan: if you are not using the grill, heat the olive oil in a pan and fry the chicken in two batches until cooked through. Working in batches gives the strips room in the pan.

How to check doneness

Look for chicken that is cooked through rather than relying on colour alone. If the strips vary in thickness, check the thickest piece before taking the batch off the heat.

Avoid extending the cooking time unnecessarily once the chicken is done, as breast meat can become dry.

Serving ideas

Serve the chicken with flatbreads, rice or a simple salad, along with extra yoghurt or lemon if you like. Fresh vegetables make a crisp contrast to the warm spices.

For a more complete plate, add a carbohydrate-rich side and plenty of vegetables alongside the chicken.

Recipe notes & tips

• Cut the chicken into strips of similar thickness for more even cooking.
• Seal the freezer bag securely before shaking the marinade together.
• Marinate the chicken in the fridge, not at room temperature.
• If pan-frying, cook in two batches as directed rather than crowding the pan.
• Check the thickest chicken strip for doneness before serving.

Variations

• Add chilli: include a little chilli powder in the spice mix for extra heat.
• Use chicken thighs: cut boneless thighs into strips for a richer, less lean result.
• Make it more lemony: add a little extra lemon zest to the marinade.
• Serve in flatbreads: wrap the cooked chicken with salad and yoghurt.
• Add fresh herbs: scatter chopped parsley over the chicken just before serving.

Common mistakes to avoid

• Uneven strips: pieces of different thickness cook at different speeds, so cut them as evenly as you can.
• Short marinating: the chicken needs at least 2 hours in the fridge, so allow for this before cooking.
• Crowded pan: too many strips at once make pan-frying harder, so divide them into two batches.
• Guessing doneness: check the thickest strip to make sure the chicken is cooked through.
• Overcooking breast meat: take the chicken off the heat once it is cooked through to help keep it tender.

How to store

Refrigerate cooked chicken in a sealed container and use within 3 days. Reheat until piping hot, using a pan or microwave; add a splash of water if needed to keep it from drying out.

Frequently asked questions