Chicken Shawarma
Cook time: 
Total time: 
Serves: 2
  • 500g Chicken mini fillets or thigh meat
  • 2cm Fresh ginger, minced
  • 2 Garlic cloves, minced
  • 1 small bunch Corriander, chopped
  • 1 Lemon, juice of (approx. 3 tbsp)
  • 3 tbsp Oil
  • 1 tbsp Vinegar
  • 1 tsp Salt
  • 1 tsp Cardamom
  • 1 tsp Ground black pepper
  • 1 tsp Sumac
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin
  • ¼ tsp Tumeric
  1. Combine all the marinade ingredients in a large bowl, mix together then add the chicken.
  2. Cover the bowl with cling film and leave to marinate for at least 1 hour, or up to 3 days. This can also be done in a large ziplock bag.
  3. When ready to cook, heat a grill to 200? (400?, medium high)
  4. Using a rack over a tray (standard grill pan), lay the chicken on to the rack and grill for around 7 minutes a side, or until the chicken begins to brown slightly. If unsure, check the finished temperature is 75 Celcius using a thermometer.
  5. Serve immediately in pitta or wraps with salad, hummus or garlic mayo.
  6. Try with tabbouleh for a lighter meal.
Recipe by A Life of Geekery at

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