| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
For marinade
- 1 kg Chicken Thigh Fillets
- 2 tbsp Lemon Juice
- 3 tbsp olive oil
- 1 tbsp Ground Cardamom
- 1 tsp Cayenne Pepper Powder
- 2 garlic cloves Minced
- 2 tsp salt
- 2 tsp Black pepper powder
- 2 tsp Cumin Powder
- 2 tsp Paprika
- 1 tbsp coriander powder
For sauce
- 1 cup Greek Yoghurt
- 1 garlic clove crushed
- 1 tsp Cumin Powder
- 1 tsp Lemon Juice
- Salt and pepper to taste
For serving
Ingredients
For marinade
For sauce
For serving
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Instructions
- Combine the marinade ingredients in a large bowl. Coat the chicken well and refrigerate overnight or for up to 24 hours.
- Preheat the oven at 220°C. Add the marinated chicken to a baking dish and bake for about 25 minutes until the chicken is brown.
- Combine the ingredients for the sauce in a bowl and mix well. In a plate, arrange the flatbread or pita and smear the sauce over it. Add lettuce leaves and top with tomato slices and chicken pieces. Roll it up and serve.
Recipe Notes
Recipe Tip You can try this recipe from scratch or use Chicken Shawarma Spread by Licious to make a quick wrap. Share your version of this recipe How do you make chicken shawarma at home? Share your version of the recipe with us. Frequently Asked Questions What cuts of chicken are best for making shawarma? You can use mini chicken bites, chicken tender strips or boneless chicken thighs cut into bite-sized pieces. For how long can I store the shawarma sauce? You can refrigerate the sauce in an air-tight container for about 3 days.