Cook and Scale
Chicken Shawarma
4 servings · 45 min total
Warmly spiced marinated chicken roasted until charred and tucked into pita with cooling yogurt. A Middle Eastern street classic.
Ingredients
- 800 g chicken thigh, boneless
- 4 tbsp olive oil
- 3 tbsp lemon juice
- 5 garlic, crushed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp cayenne pepper
- salt to taste
- 4 pita bread, to serve
- 150 g plain yogurt
- 2 tbsp fresh parsley, chopped
Contains: Gluten, Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Marinate the chicken — Whisk the olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, and salt into a paste. Coat the chicken and marinate for at least 1 hour.
- 2.
Roast and slice the chicken — Spread the chicken on a tray and roast at 220°C for 25 minutes until charred and cooked through. Rest 5 minutes, then slice thinly.
- 3.
Assemble the wraps — Warm the pita and fill with the sliced chicken, a spoon of yogurt, and a scatter of parsley.