A Middle Eastern favourite with flavours of paprika, cumin, cinnamon, ginger and chilli.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 30 minutes
    • Moroccan

    Chicken Shawarma

    Recipe Information

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    500g pack Chicken Thigh Fillets

    1 tbsp Olive Oil

    2 cloves Garlic

    3 tsp Ground Cumin

    1 tsp Smoked Paprika

    ½ tsp Ground Cinnamon

    ¼ tsp Ground Ginger

    ¼ tsp Chilli Powder


    2 Lemons

    100g Greek Style Natural Yogurt

    1 Baby Gem Lettuce

    1 pack White Pitta Breads


    Chop the chicken thighs into quarters, then place into a large mixing bowl.

    Crush the garlic and add to the mixing bowl.

    Add the oil, the zest of 1 lemon, the paprika, cinnamon, ginger, chilli powder and 2 teaspoons of the cumin to the bowl.

    Mix together well so the chicken is evenly coated.

    Place into the fridge to marinate for 1 hour.

    Pre-heat the oven to 200°C/400°F/Gas Mark 6.

    Lay the chicken thighs onto a baking tray and season with salt.

    Roast for 25 minutes.

    Whilst the chicken is roasting, toast the pitta breads and spoon the yogurt into a small serving dish.

    Add the juice of a lemon and the remaining teaspoon of cumin to the yogurt.

    Stir to combine.

    Break the leaves from the lettuce and wash.

    Lay the leaves on a serving platter.

    Top with the chicken and any cooking juices.

    Serve with the yogurt, toasted pitta breads and lemon wedges.