Luke's Chicken Shawarma

A delicious and aromatic chicken shawarma recipe that's perfect for family dinners. This recipe can be easily scaled to feed any number of people.

Prep: 30 min | Cook: 40 min | Marinate: 24 hours Serves 5 (adjustable)

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Main Ingredients

  • 1.5 kg chicken breasts

Marinade

  • 1.5 large garlic clove, minced (or 2 small cloves)
  • 1.5 tbsp garam masala
  • 1.5 tbsp ground cumin
  • 1.5 tsp ground cayenne pepper (reduce to ½ tsp to make it not spicy)
  • 3 tsp smoked paprika
  • 3 tsp salt
  • 3 tbsp lemon juice
  • 4.5 tbsp olive oil
  • 1 good crack of black pepper

Yoghurt Sauce

  • 390 g Greek yoghurt
  • 1.5 fresh clove garlic, crushed
  • 1.5 tsp cumin
  • 1 squeeze of lemon juice
  • 1 salt and pepper to taste

Garlic Mayo

  • 250 g mayonnaise
  • 2 fresh garlic cloves, roasted or raw (minced or crushed)
  • 1 tbsp lemon juice
  • 1 pinch of salt
  • 1 black pepper, to taste

Spicy Garlic Mayo

  • 250 g mayonnaise
  • 2 fresh garlic cloves, minced or crushed
  • 1 tsp smoked paprika
  • ½-1 tsp cayenne pepper (adjust to spice preference)

To Serve

  • 6-12 flatbreads
  • 1 diced tomato
  • 1 red onion, diced
  • 1 skin on chips
  • 1 grated cheese (optional)
  • 1 hot sauce of choice if not using spicy garlic mayo (optional)

Step 1: Prepare the Chicken & Marinade

  1. Cut the chicken breasts into thin strips, roughly finger-sized, so they cook evenly and absorb more marinade.
  2. In a mixing jug, combine the garlic, garam masala, cumin, cayenne, smoked paprika, salt, a good crack of black pepper, lemon juice, and olive oil.
  3. Mix well to form a paste-like marinade.
  4. Transfer the chicken strips to the marinade and toss in the ceramic dish until all pieces are thoroughly coated. Spread it out evenly, and cover tightly with cling film.
  5. Refrigerate for at least 24 hours, flipping the chicken once halfway through marination for even flavour absorption.

Step 2: Cook the Chicken

  1. Preheat your oven to 220°C (200°C fan).
  2. Remove the cling film from the dish and cover the top with aluminium foil.
  3. Bake for 20 minutes, covered, to allow the chicken to cook gently and stay juicy.
  4. Remove the foil, then return to the oven and cook for a further 15–20 minutes uncovered, until the chicken is lightly crisp on the edges and fully cooked through. The chicken should reach an internal temperature of 75°C.
  5. Once cooked, remove from the oven and let it rest for 5 minutes before serving.

Step 3: Prepare the Sauces

Yoghurt Sauce

  1. Mix Greek yoghurt, garlic, cumin, lemon juice, salt, and pepper in a bowl.
  2. Cover and refrigerate.

Garlic Mayo

  1. Combine mayonnaise, garlic, lemon juice, salt, and pepper.
  2. Stir until smooth and refrigerate.

Spicy Garlic Mayo

  1. Mix mayonnaise, garlic, paprika, and cayenne in a small bowl.
  2. Stir well until smooth.
  3. Chill until serving.

Step 4: Prep the Vegetables

  1. Dice the tomatoes into small cubes.
  2. Peel and finely dice the red onion.
  3. Keep them in separate bowls, covered, until ready to serve.

Step 5: Assemble & Serve

  1. Warm flatbreads until soft and pliable.
  2. Fill each with:
    • Cooked sliced chicken
    • Diced tomato and onion
    • A drizzle of yoghurt sauce, garlic mayo, or spicy garlic mayo (or a mix)
    • Chips (inside or on the side)
    • Cheese and hot sauce (if using)
  3. Wrap or fold and serve immediately while hot.

Cooking Tips

  • For the best flavour, marinate the chicken for at least 24 hours in the refrigerator.
  • Flip the chicken once halfway through marination for even flavour absorption.
  • Use a meat thermometer to ensure the chicken reaches 75°C internal temperature.
  • Let the chicken rest for 5 minutes after cooking to keep it juicy.
  • Adjust the cayenne pepper amount to your spice preference (reduce to ½ tsp for milder heat).
  • Serve immediately while hot for the best experience.