Shop Categories
Deals
Add an address
Chicken Shawarma.
A vibrant dish that’s big on flavour and small on effort, perfect for a dinner for two.
Key Ingredients.
2 PortionsMakes
20 MinutesPrep Time
10 MinutesCook Time
IngredientsInstructions
4 Chicken Thighs1.5 Tsp Paprika1Tsp Cumin1Tsp Garlic Powder1/4 Tsp Turmeric5 Tbsp Extra Virgin Olive Oil1 Medium Cucumber8 Cherry Tomatoes
1/4 Medium Red Onion1 Handful Fresh Coriander4 Sprigs Fresh Mint45g TahiniJuice of 1 Lemon2 PittasSalt & Pepper
1
Place your chicken thighs in a bowl, add all your spices, 1tsp salt, 1/4tsp freshly cracked black pepper and 3 tbsp olive oil, give it a good toss and set aside.
2
In the meantime, dice your cucumber, cherry tomatoes, and red onion into small cubes (as small as you can, but no need to break your back over it, perfection is not what we’re after). Pick your mint and finely chop it along with the coriander. Add your veg and herbs to a bowl and season well with salt, pepper, the juice of 1/2 lemon and 2 tbsp extra virgin olive oil.
3
In a smaller bowl, add your tahini, a pinch of salt, a squeeze of the other 1/2 lemon, and roughly 30ml of room-temperature water. Give it a good whisk until well combined, adjusting with more water if necessary.
4
By now your chicken should have had some time to mingle with the spices so it’s ready for grilling. Set a grill pan, or a heavy-bottomed pan if you don’t have a grill one, over high heat and allow it to heat up for 5 minutes. Once hot, lower the chicken thighs onto the grill lines and leave them there for 4-5 minutes, untouched. This should develop nice charred marks on your chicken. Then flip them over to the other side and grill for another 4-5 minutes. Remove them from the heat onto a chopping board and allow them to sit for a minute before slicing them thinly to resemble shawarma.
5
Arrange the chicken on a plate, together with the salad, some pickles, and a hot pita, then drizzle everything with the tahini sauce.
