Chicken Shawarma

Ingredients

• 45 ml (3 tbsp)yoghurt
• 45 ml (3 tbsp)lemon juice
• 45 ml (3 tbsp)oil
• 15 ml (1 tbsp)mustard
• 15 ml (1 tbsp)tomato purée
• 3, mincedgarlic cloves
• 15 ml (1 tbsp)paprika
• 10 ml (2 tsp)salt
• 5 ml (1 tsp)black pepper
• 2.5 ml (1/2 tsp)ground coriander

Instructions

1. 1

   Slice the chicken

   Cut each chicken breast into 3–4 thin slices.

2. 2

   Mix the marinade

   Put the chicken in a bowl with all the listed ingredients and mix thoroughly to coat.

3. 3

   Chill overnight

   Cover the bowl and refrigerate for at least 8 hours, or overnight for the best flavour.

4. 4

   Prepare the sauce

   If making garlic sauce at home, prepare it now and refrigerate it.

5. 5

   Cook the chicken

   Heat a pan and add oil. Cook the chicken slices over high heat for about 1 1/2 minutes on each side, transferring each batch to a plate as it is done. Continue until all the chicken is cooked.

6. 6

   Slice it thinly

   Stack the cooked chicken slices and cut them very thinly, as you would for shawarma.

7. 7

   Fill the bread

   Spread garlic sauce on bread, add chicken and pickles, and add tomatoes and lettuce if you like. Close the sandwich, brush it with oil and press it.

8. 8

   Serve the sandwich

   Cut the sandwich and serve it with chips and garlic dip.

What is chicken shawarma?

Shawarma is a popular Middle Eastern style of seasoned meat, traditionally cooked on a rotating spit and shaved into thin pieces. This home version uses thin chicken slices cooked in a pan, then cut finely for a similar sandwich filling.

The marinade combines yoghurt and lemon with paprika, coriander, garlic and mustard. A long rest gives the chicken time to take on those flavours before its quick cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 38g protein, 43g carbs, 20g fat.

The chicken is the main source of protein, while the bread and any chips contribute most of the carbohydrates. Oil, yoghurt and garlic sauce add fat, but the chicken quantity, bread and sauce amounts are not specified, so the nutrition estimate is only a rough guide. Add salad or extra lettuce and tomatoes alongside to round out the plate.

Why the marinade works

Yoghurt and lemon: these make a tangy base that coats the chicken evenly. Stir the mixture well so the spices and tomato purée are distributed throughout.

Spices and aromatics: paprika, black pepper, coriander and garlic bring the characteristic savoury warmth. The mustard adds another sharp note alongside the lemon.

Give it time to chill

Marinating time: refrigerate the covered chicken for at least 8 hours, or overnight for the best flavour. Keep it chilled while it rests.

Before cooking: have the garlic sauce ready if you are making it at home, and keep it refrigerated until you assemble the sandwiches.

Cook in quick batches

Hot pan: add oil to a heated pan and cook the slices over high heat for about 1 1/2 minutes on each side. The thin pieces cook quickly, so keep an eye on them.

Small batches: transfer cooked chicken to a plate and continue until the full amount is done. Avoid crowding the pan so the slices cook rather than steam.

Get the shawarma-style cut

Stack and slice: once cooked, pile the chicken slices on top of one another and cut them very thinly. This gives the filling the fine, ribbon-like texture associated with shawarma.

Use a stable stack and a sharp knife, and take care while slicing. The chicken should be cooked through before you cut it.

Build and serve the sandwich

Sauce and filling: spread garlic sauce on the bread, add the chicken and pickles, and include tomatoes and lettuce if wanted. Close the sandwich, brush it with oil and press it.

On the side: serve the cut sandwich with chips and extra garlic dip, as suggested in the method.

Recipe notes & tips

• Slice the chicken thinly so it cooks quickly and is easy to cut into shawarma-style strips.
• Mix the marinade thoroughly to coat the chicken and distribute the spices.
• Allow at least 8 hours of chilling time for the flavour to develop.
• Cook the chicken in batches if needed to avoid crowding the pan.
• Prepare the garlic sauce in advance and keep it refrigerated.
• Add tomatoes and lettuce at assembly if you want a fresher, crunchier filling.

Variations

• Add fresh herbs: Scatter chopped parsley over the filling before closing the sandwich.
• Use flatbread: Wrap the chicken in flatbread instead of using another type of bread.
• Add extra pickles: Increase the pickles for a sharper, crunchier bite.
• Make it spicier: Add chilli to the marinade to bring extra heat.
• Serve as a plate: Put the chicken alongside the bread, chips and garlic dip rather than filling a sandwich.

Common mistakes to avoid

• Skipping the marinade time: the chicken has less time to absorb the flavour; chill it for at least 8 hours.
• Cutting thick slices: they take longer to cook evenly; slice each breast into 3–4 thin pieces.
• Crowding the pan: the chicken may steam instead of cooking quickly; work in batches.
• Overcooking the slices: they can become dry; follow the stated cooking time and check that they are cooked through.
• Slicing before cooking: the method calls for stacking and cutting the chicken after it has been cooked.
• Adding fillings before the chicken is ready: assemble the sandwich after cooking and slicing the chicken.

How to store

Refrigerate leftover cooked chicken in a covered container and use within 3 days. Reheat it in a pan until piping hot, then assemble the sandwiches with fresh bread and toppings. Keep garlic sauce refrigerated separately.

Frequently asked questions