Chicken shawarma kebab

    1 hour 27 min

    I love junk food and love a good kebab but you can easily make your own and not feel as guilty! I made a batch of these on New Year's Eve and people have been asking for the recipe ever since.


    37 people made this

    Serves: 2 

    • olive oil, as needed
    • 2 teaspoons ground cumin
    • 2 teaspoons paprika
    • 1 teaspoon turmeric
    • 1 teaspoon salt
    • 1 teaspoon cayenne pepper or chilli powder
    • 1 teaspoon garlic powder
    • 1/2 teaspoon ground cinnamon
    • 1 Maggi® seasoning cube, crumbled
    • 6 skinless, boneless chicken thighs
    • To serve
    • 2 naan breads, pittas or chapattis
    • yogurt mixed with mint sauce, or mayonnaise
    • shredded cabbage and sliced onion
    • chilli sauce

    Prep:10min  ›  Cook:17min  ›  Extra time:1hr marinating  ›  Ready in:1hr27min 

    1. Mix together all the spices and seasoning cube. Stir in oil to make a paste. Smear all over the chicken thighs and leave for a few hours – preferably overnight.
    2. In a griddle pan heat some oil and cook the thighs for a few minutes each side and then finish in the oven for about 10 minutes until fully cooked through.
    3. Leave to cool for 5 minutes and then thinly slice up in 2cm strips. Toss the strips back into the roasting tray to soak up all the juices.
    4. Splash the naan breads with water and warm in the oven for a few minutes – be careful not to let them get crispy though, you want to be able to roll them up.
    5. Smear the naan with yoghurt sauce or mayo, and add the shredded cabbage and onion then top with chicken strips and finish off with chilli sauce!

    See it on my blog

    Gorge Food

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