• Global Solo

Chicken Shawarma Recipe

That's right, it's recipe time! If you're new to my blog, every 1-2 months I like to showcase a recipe from somewhere around the world that I really enjoy, and today we're heading to the Middle East with this chicken shawarma recipe that I tried for the first time. It ended up being absolutely delicious, and I highly recommend you give this recipe a try, especially if you're like me and surrounded by snow and looking for something that reminds you of warmer places.

Today's recipe is from my favourite cooking blog The Kitchen Sanctuary. I highly recommend heading over there for more amazing recipes. I followed all of their recipes to a tee, and I've added in italics any changes I would make if I were to make this recipe again. Please note that this will serve four people.

Chicken Shawarma

So let's start with the star of the dinner...chicken shawarma!

- 6 chicken breasts
- 2 tbsp vegetable oil
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp chilli powder (I put in 1 whole teaspoon and I found this to be more flavourful)
- Pinch of cinnamon
- 1 ground garlic clove

Start by cutting up the chicken breasts into bite sized chunks. They will be going into your wraps, so they need to be a size that is easy to eat.

Add them to a bowl along with all of the other ingredients listed above and mix together.

Then put the bowl in the fridge for at least one hour, and up to 24 hours to marinade. I went for around 5 hours and this seemed to work really well.

Then, grill the chicken for 6-10 minutes until fully cooked.

And that's it, your chicken for your shawarma is completely done! It's super easy and quick to do as long as you have the right ingredients. I actually found the chicken to be really delicious, and I think this recipe would work if you wanted to use this chicken for other recipes as well; it's very versatile.

Shawarma Dressing

Now we're moving on to making our dressing for the chicken. This was a shawarma dressing that I found on The Kitchen Sanctuary. Everyone I cooked this for really enjoyed this sauce; it was definitely a hit. As someone who doesn't like yoghurt, I personally was not a fan, so next time I might try a different sauce; let me know if you have any recommendations!

- 240ml Greek yoghurt
- 1 crushed garlic clove
- 1.5 tbsp tahini
- 1/2 tsp cumin
- 1 tsp dried dill
- 2 tbsp lemon juice
- salt
- pepper

This is a pretty simple one. Combine all of the ingredients above in a bowl and mix together...and you're done! Once again this is a really easy step that you can do ahead of time and leave in the fridge.

And that does it for your shawarma! Add it together with some flatbreads or wraps, as well as lettuce, tomato, cucumber, and red onion to make some fantastic shawarma!

But wait, that's not it! The shawarma alone would make for a fantastic lunch or a light dinner, but if you're looking for something with a bit more substance, there are lots of sides and extras you can put together to go with your wraps.

Greek Salad

Once again, this is something super quick and easy to throw together; the hardest part is getting all of the ingredients together. Greek salads are super light and refreshing, and go great with this dinner.

- 1/2 red onion
- 1/2 cucumber
- 2 large tomatoes
- Cubed feta
- Black olives
- Mint leaves
- 2 tsp lemon juice
- 2 tsp virgin olive oil
- 1/2 tsp dried oregano

As I said, this is super quick and easy...combine all of the ingredients in a bowl and mix together. Drizzle the lemon juice and virgin olive oil on the top, and sprinkle on the dried oregano. Simple!


Boy, oh boy, was this a tough one! This took us way longer than expected, and were pretty difficult to make. If you're looking for something quick and easy to throw together, I wouldn't recommend falafel if you've never made it before. That being said, it was a fun experience, and I think if we were to make it again we would be more successful.

- 800g drained chickpeas
- 1 red onion
- 2 crushed garlic cloves
- 60g parsley
- 40g coriander
- 1/2 lemon juiced
- 2 tsp ground cumin
- salt
- pepper
- 1 tbsp ground coriander
- 1/2 tsp chilli flakes
- 2 tbsp plain flour

Begin by combining the red onion, the garlic, and the parsley and coriander into a bowl and mix together. Then put it in a food processor along with all the other ingredients and pulse until combined.

This is where we had the issues; the mixture was incredibly thick and our food processor had a hard time getting through it. Therefore I recommend cutting/mashing all of your ingredients so they're as small as possible, and then we used a hand mixer to combine it all together.

Once combined, form into around 12 patties. Normally falafel would be in a ball, but as we are frying, rather than deep frying, it's easier to do burger-type disks.

Fry the falafel for 5-6 minutes until golden brown on each side. Ours did tend to fall apart a bit; I would fry for around 10 minutes if possible.

Garlic Chilli Fries

And we're now on our last recipe...garlic chilli fries. These were a really nice addition to the dinner as they added a bit of spice and a bit of warmth, as most of the other items were cold. They were also super delicious! The recipe calls for chips, I went for wedges instead, just an FYI.

- 6 large Maris Piper potatoes
- 3 tbsp olive oil
- Salt
- 1/2 tsp paprika
- 1 minced garlic clove
- 1 chopped red chilli
- 1 tbsp chopped parsley

Begin by preheating your oven to 200 degrees Celcius.

Slice your potatoes into chip shapes or potato wedges shapes, whatever you prefer. Put them in a bowl and mix together with 2 tbsp olive oil, salt, and 1/2 tsp paprika. Then, put them on a baking tray and cook for around 30-40 minutes, turning halfway. Make sure your potatoes are cooked all the way through.

Once your potatoes are out of the oven, add in 1 minced garlic clove, 1 chopped red chilli, and 1 tbsp olive oil and cook for a further 1 minute in the oven. I personally would recommend adding in more red chillies, as this didn't add any spice at all. If you like even mild spice I would recommend adding a bit more heat.

Once your potatoes are done, sprinkle on salt and 1 tbsp of chopped parsley.

And voila, that's you done! Please let me know if you give this dinner a go, I'd love to know how you got on! Additionally, I'd love to know what your favourite Middle Eastern dishes are. Let me know in the comments below or on social media:

Twitter - _globalsolo

Instagram - _globalsolo

Until next time,

2 views0 comments

Recent Posts

See All