Chicken Shawarma

This recipe is absolutely favourite of mine! It's fuss-free, perfect for serving a crowd, and can be effortlessly made in a big batch. It's bursting with zest, filled with aromatic goodness, and offers just the right amount of spice and warmth. Truly, the ultimate comfort dish!

Serves 2

Nutritional information

Kcals: 344

Carbs: 4g

Protein: 38g

Fats: 19.9g

Ingredients

• 4 skinless, boneless chicken thighs

• 2 cloves garlic

• Zest of 1 lemon

• Juice of 2 lemons

• 1 tsp cayenne pepper

• 1 tsp smoked paprika

• 1 tsp ground coriander

• 2 tsp ground cumin

• 1/2 tsp cinnamon

• 1/2 tsp ground cardamom

• 1 tbsp olive oil

• 3 tbsp 0% fat Greek yogurt

• Salt and pepper

  
  

Method

1. Start with your marinade. In a food processor, add all the ingredients except for the chicken.

2. Blitz to a smooth paste. Add the paste to a tupperware or food bag with your chicken thighs and give it a good mix.

3. This can be popped into the fridge to marinade for at least 15 minutes (but up to 12 hours or overnight) whilst you prepare your salad and pittas.

4. To prepare a simple crunchy salad, finely slice some red onion, white cabbage, cherry tomatoes and coriander. Toss this in a bowl with salt, pepper and a drizzle of good quality extra virgin olive oil and the juice of a lemon.

5. Heat a large pan on a medium heat and pop your pittas in the toaster for a few minutes.

6. Get the chicken out the fridge and once hot, add to your pan. The chicken thighs should be fried for around 15 minutes, around 7 minutes each side.

7. Make sure the chicken is piping hot in the middle and thoroughly cooked before taking off the heat.

8. Serve hot with your salad and warm pittas and enjoy!

Mimi's tip: This can be marinaded the night before or morning of if you're making it for dinner. It's hard not to love this and it's such a simple recipe so would definitely recommend giving it a go!

Watch the video