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Chicken Shawarma

Recipe

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

Serves: 4 | Prep time: 15 mins | Cooking time: 30 mins

Moroccan | Main

Ingredients

  • 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
  • Salt
  • 2 Lemons
  • 100g Greek Style Natural Yogurt
  • 1 Baby Gem Lettuce
  • 1 Pack White Pitta Breads

Method

  1. Chop the chicken thighs into quarters, then place into a large mixing bowl.
  2. Crush the garlic and add to the mixing bowl.
  3. Add the oil, the zest of 1 lemon, the paprika, cinnamon, ginger, chilli powder and 2 teaspoons of the cumin to the bowl.
  4. Mix together well so the chicken is evenly coated.
  5. Place into the fridge to marinate for 1 hour.
  6. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
  7. Lay the chicken thighs onto a baking tray and season with salt.
  8. Roast for 25 minutes.
  9. Whilst the chicken is roasting, toast the pitta breads and spoon the yogurt into a small serving dish.
  10. Add the juice of a lemon and the remaining teaspoon of cumin to the yogurt.
  11. Stir to combine.
  12. Break the leaves from the lettuce and wash.
  13. Lay the leaves on a serving platter.
  14. Top with the chicken and any cooking juices.
  15. Serve with the yogurt, toasted pitta breads and lemon wedges.