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Easy chicken shawarma


Serves: 4
timePrep time: 30 mins
timeTotal time:
Easy chicken shawarma
Recipe photograph by Toby Scott
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
timePrep time: 30 mins
timeTotal 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 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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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