Photographer: John Paul Urizar. Stylist: Michele Cranston.
In this chicken shawarma recipe, we marinate flavoursome chicken thigh fillets with a mix of ground spices, before barbecuing the skewers until perfectly grilled. Serve with herby tahini sauce, haloumi flatbread and crisp vegetables for guests to share.
Ingredients
Method
Combine ground spices in a medium bowl with half the garlic, 2 tablespoons of lemon juice and 2 tablespoons of oil. Season generously with salt. Add chicken; stir to coat. Cover and refrigerate for a minimum of 3 hours or up to 48 hours.
Combine remaining lemon juice and garlic with tahini, parsley and ¼ cup (60ml) cold water in a high-speed blender; blend until smooth and pale green. Transfer to a small bowl; season. Cover and refrigerate until required or for up to 4 days.
HALOUMI FLATBREADS
Place ingredients in a medium bowl; cut in yoghurt with a butter knife. Bring mixture together on a lightly floured surface; divide into six portions; roll each piece on a floured piece of baking paper until a 20cm long oval.
Heat 2 teaspoons olive oil in a medium frying pan over high heat. Cook one flatbread at a time for 30 seconds each side, or until puffy and golden, adding extra oil to pan each time.
Preheat a barbecue or chargrill plate to medium. Using two skewers parallel to each other, thread 3 pieces of chicken onto each doubled skewer. Grill for 4 minutes each side or until char marks appear and chicken is cooked through.
Serve chicken with flatbreads, tahini sauce, tomato, cucumber and pickles.
What is chicken shawarma made of?
Shawarma is a Middle Eastern dish of meat marinated in warm spices then cooked on a spit and thinly sliced. It’s often served in a wrap or with flatbread, pickled vegetables and sauce.
Can I make chicken shawarma in advance?
Get ahead by making some of the components at least one day early. You will need to start this recipe several hours ahead – for the tastiest results, marinate the chicken for at least three hours or up to 48 hours. The tahini sauce can be kept in the fridge for up to four days.
