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Chicken shawarma recipe

Chicken shawarma recipe

19 ratings

Marinating chicken thighs in aromatic ras el hanout paste gives a delicious flavour that really sings when the meat is griddled. Top the chicken with a cooling yogurt dressing and serve in toasted pitta bread for a tasty weeknight supper for two. See method

  • Serves 2
  • 16 mins to prepare and 14 mins to cook
  • 684 calories / serving


  • 2 tbsp ras el hanout paste
  • 1 tbsp oil
  • 1 lemon, juiced
  • 4 boneless chicken thigh fillets
  • 100g (3 1/2oz) low-fat Greek-style yogurt
  • 1 garlic clove, crushed
  • 2 large pitta breads, toasted and halved horizontally
  • 2 tomatoes, sliced
  • 1 small red onion, sliced
  • 1 little gem lettuce, shredded
  • 1 tbsp jalapeños from a jar, drained
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    27g 39%
  • Saturates

    6g 32%
  • Sugars

    10g 11%
  • Salt

    3.1g 52%

of the reference intake
Carbohydrate 60.5g Protein 52.1g Fibre 5.5g


  1. In a large bowl, combine the ras el hanout paste with the oil and half the lemon juice. Add the chickenand toss to coat in the mixture. Set aside.
  2. In a separate small bowl, combine the yogurt, garlic and remaining lemon juice; season to taste. Set aside until ready to serve.
  3. Preheat a griddle pan or grill to medium-high. Cook the chicken for about 7 minutes on each side, until cooked through (make sure the juices run clear and no trace of pink meat remains). Remove from the pan or grill and slice.
  4. Stuff one sliced thigh into each pitta pocket, along with the tomatoes, onion and lettuce. Serve with the yogurt dressing and jalapeños on the side.

See more Dinner ideas for two

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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