Chicken shawarma

Chicken shawarma


72 people made this

About this recipe: Don't go out for a doner - try this authentic Lebanese sandwich. Just as satisfying, but bounds healthier. Usually served with tahini sauce or toum.


Serves: 8 

  • For the chicken
  • 7 tablespoons malt vinegar
  • 4 tablespoons low fat natural yoghurt
  • 1 tablespoon olive oil
  • 1 teaspoon mixed spice
  • 1/4 teaspoon freshly ground cardamom
  • salt and freshly ground black pepper to taste
  • 8 skinless, boneless chicken thighs
  • For the tahini sauce
  • 100g (4 oz) tahini
  • 4 tablespoons low fat natural yoghurt
  • 1 clove garlic, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh parsley
  • salt and freshly ground black pepper to taste
  • To serve
  • 4 medium tomatoes, thinly sliced
  • 1 onion, sliced
  • 225g (8 oz) iceberg or cos lettuce, shredded
  • 8 pitta breads

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. In a glass baking dish, mix together the malt vinegar, yoghurt, olive oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  2. Preheat the oven to 175 C / Gas mark 4. In a small bowl, mix together the tahini, yoghurt, garlic, lemon juice, olive oil and parsley. Season with salt and pepper, taste, and adjust flavours if desired. Cover and refrigerate.
  3. Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into thin slices.
  4. Place sliced chicken, tomato, onion and lettuce onto pitta breads. Roll up, and top with the tahini sauce.

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Reviews (3)


Delicious - it IS better than a kebab and I'll definitely make this again. - 07 Oct 2008


Brilliant recipe, easy to prepare and cook. Excellent meal to share with friends and way better than anything you could buy from a takeaway or ready meal. I'm a big fan of Lebanese food and this was as near as anything I've had in a restaurant. Teamed with homemade hummous and baba ganoush this is a real winner! - 27 Aug 2016


I am reallysorry, but I was quite dissappointed with that recipe. There is probably nothing wrong with dish itself, but I just prefer strong or more decisive tastes. - 08 Sep 2015

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