Easy chicken shawarma
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Toby Scott
Easy chicken shawarma
Marinate the chicken the night before for maximum flavour in this Middle Eastern-inspired meal. Let everyone wrap their own for a delicious sharing dinner
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
440Kcal
Fat
8gr
Saturates
2gr
Carbs
44gr
Sugars
10gr
Fibre
4gr
Protein
47gr
Salt
0.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 300ml low-fat Greek-style yogurt
- juice of ½ lemon, plus wedges to serve
- ½ tsp ground coriander
- ½ tsp ground cumin, plus a pinch
- 2 garlic cloves, crushed
- ½ tsp dried mint
- 4 skinless chicken breast fillets
- ½ a cucumber
- 3 ripe tomatoes, sliced
- 8 flatbreads or pitta
Step by step
Get ahead
Marinate the chicken the night before.
- The night before, mix half the yogurt with the lemon juice, ground coriander, ½ teaspoon ground cumin, 1 garlic clove, dried mint and seasoning. Use a fork to stab the chicken so the marinade can fully flavour the meat, then put in a plastic food bag or non-metallic dish and pour in the yogurt marinade. Turn to coat, then seal and marinate in the fridge.
- Preheat the grill. Remove the chicken from its marinade, shaking off the excess, then grill for about 15 minutes, until completely cooked through and slightly charred. Rest on a plate for a couple of minutes before slicing.
- Meanwhile, mix the rest of the yogurt with the remaining garlic, a pinch of cumin, and seasoning. Coarsely grate about 75g cucumber, squeeze out the excess liquid, then stir it into the yogurt.
- Slice the rest of the cucumber and the tomatoes and toss with a little seasoning and a squeeze of lemon to bring out the flavour. Warm the flatbreads and serve everything together with the yogurt sauce and lemon wedges.
