600gchicken fillet, I prefer thigh fillet, cut into strips
1Tbspolive oil, I use a mild extra virgin
2onion, halved and cut into ¾ cm (¼ in) slices
20gcoriander (cilantro), or flat leaf parsley
water
salt and pepper
Shawarma marinade
2tspground cumin
2tspsweet paprika
1tspground allspice
1tspisot biber (Urfa pepper)
½tspground turmeric
¼tspground cinnamon
1small pinchground cloves
2garlic cloves, finely chopped
2Tbspolive oil, I use a mild extra virgin
2Tbsplemon juice
½tspsalt
¼tspground pepper
Chopped salad
2tomato, cut into 1 cm (⅓ in) dice
3-4Middle Eastern cucumbers, cut into 1 cm (⅓ in) dice
1Tbspextra virgin olive oil
2Tbsplemon juice
salt and pepper
Tahini yoghurt
400gGreek yoghurt
100gtahini
2Tbsplemon juice
salt and pepper
How I make it
Make the marinade by mixing all the marinade ingredients. Mix well with the chicken, making sure all pieces are properly coated on all sides. Cover and refrigerate for two hours or overnight if you can.
Make the tahini yoghurt by mixing the yoghurt, tahini and lemon juice. Season to taste with salt and pepper.
Make the chopped salat by mixing the tomatoes, cucumber, extra virgin olive oil and lemon juice. Season to taste with salt and pepper.
Heat a large, thick bottomed frying pan over high heat. Fry the onion in the sunflower oil until coloured, 2-3 minutes. Stir occasionally, making sure to give the onion time to brown properly.
Lower the heat to medium. Add the chicken along with its marinade. Continue cooking for a minute or two, stirring regularly. Add a few tablespoons of water to the mix to allow some of the spices to release from the chicken and to avoid the spices burning. You only want enough water for it to look juicy and attractive, but not enough for a proper sauce. Continue cooking until the chicken is cooked through, adding more water if necessary.
Spoon the tahini yoghurt to a serving dish or individual plates. Top with the chicken, chopped salad and fresh coriander.
Tips & notes
To make chicken shawarma style wraps
Make the tahini yoghurt thinner and more acidic by using a little less tahini. Use it as you would sour cream in a Mexican/Texmex style wrap. I’d also use a little more chopped salad, garnish with a few pickles (choose your favourite) and add a good splash of chili sauce, if you like.
If there are a few of you, serve each part separately and let everyone make their own wrap, just like you’d normally eat tacos or fajitas.
Middle Eastern lavash or pita works best, but use whatever wraps you prefer.
Did you make this recipe?I'd love it if you'd be kind enough to leave a rating and a short comment.