Chicken Shawarma with Salad

This Middle Eastern dinner recipe combines authentic flavors with modern cooking techniques. Ready in 49 minutes, serves 4 people. Serve with extra fresh lemon wedges or a spoonful of thick yogurt, if available.

Cuisine: Middle Eastern Type: Dinner Time: 49 min Servings: 4 Calories: 670 per serving
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Nutrition Information

Each serving contains approximately 670 calories and 48.0g of protein. Macronutrients include 55.0g carbohydrates and 27.0g fats per serving.

Per Serving

Calories
670
Protein
48.0g
Carbohydrates
55.0g
Fats
27.0g

Total

Calories
2680
Protein
192.0g
Carbohydrates
220.0g
Fats
108.0g

Ingredients

This recipe requires 19 ingredients. All ingredients are commonly available at grocery stores.

  • 700 g Boneless skinless chicken thighs
    cut into 3 cm pieces
  • 120 g Plain yogurt
  • 30 ml Lemon juice
    freshly squeezed
  • 30 ml Olive oil
  • 3 cloves Garlic
    finely minced
  • 2 tsp Ground cumin
  • 2 tsp Ground coriander
  • 1 tsp Smoked paprika
  • 1/2 tsp Ground turmeric
  • 1/4 tsp Ground cinnamon
  • 1 1/4 tsp Salt
  • 1/2 tsp Black pepper
  • 1 piece Red onion
    cut into thin wedges
  • 250 g Cherry tomatoes
    halved
  • 1 piece Cucumber
    diced
  • 20 g Parsley
    roughly chopped
  • 10 g Mint
    roughly chopped
  • 15 ml Red wine vinegar
  • 4 pieces Pita breads

Instructions

Follow these 3 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Season and marinate

  1. Heat the oven to 230°C. Line a rimmed baking sheet with parchment.
  2. Cut the chicken thighs into roughly 3 cm pieces; wash and dry your hands and board after handling raw chicken.
  3. In a mixing bowl, stir together yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt and pepper until smooth.
  4. Add the chicken to the marinade and turn until every piece is coated; set aside while the oven finishes heating, about 5 minutes.

2. Roast and make the salad

  1. Spread chicken pieces in one layer on the lined sheet, leaving a little space between them. Roast at 230°C for 18–22 minutes, turning once, until browned and the thickest pieces reach 74°C internally.
  2. Rinse the tomatoes, cucumber, parsley and mint. Halve tomatoes, dice cucumber, and roughly chop the herbs; cut the red onion into thin wedges.
  3. Toss tomatoes, cucumber, red onion, parsley and mint with red wine vinegar in a serving bowl.
  4. Let the dressed salad stand briefly so its juices mingle.

3. Warm and serve

  1. During the final few minutes of roasting, wrap pita in foil and warm it in the oven for 3–4 minutes; keep the bread separate from raw-chicken utensils and trays.
  2. Plate the hot chicken with herb salad and warm pita. Spoon some of the tomato-herb juices over the chicken if desired.

Plating

  1. Plate the hot chicken with herb salad and warm pita. Spoon some of the tomato-herb juices over the chicken if desired.

Family Beverage

Sparkling water with lemon and mint.

Alcohol Beverage

A dry rosé or crisp white wine.

Serving Suggestions

Serve with extra fresh lemon wedges or a spoonful of thick yogurt, if available.

Notes

For bold flavor on a weeknight, this uses a brief 5-minute marinade rather than the longer traditional marination; high-heat roasting gives the small chicken pieces browned edges.

Storage

Refrigerate leftover chicken and salad separately in covered containers within 2 hours; use within 3 days.

Freezing

Freeze cooked chicken, without salad or pita, for up to 2 months; thaw overnight in the refrigerator.

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