Chicken Shawarma Sandwich

    4 hours 55 minutes

    Don't go out for takeaway - try this authentic Lebanese sandwich at home. Just as satisfying, but heaps healthier. Usually served with tahini sauce.

    71 people made this

    Serves: 8 

    • For the Chicken
    • 1/2 cup malt vinegar
    • 1/4 cup low fat natural yoghurt
    • 1 tablespoon olive oil
    • 1 teaspoon mixed spice
    • 1/4 teaspoon ground cardamom
    • salt and freshly ground black pepper to taste
    • 8 skinless, boneless chicken thighs
    • For the Tahini Sauce
    • 125g tahini
    • 1/4 low fat natural yoghurt
    • 1 clove garlic, crushed
    • 2 tablespoons lemon juice
    • 1 tablespoon olive oil
    • 1 tablespoon chopped fresh parsley
    • salt and freshly ground black pepper to taste
    • To Serve
    • 4 medium tomatoes, thinly sliced
    • 1 onion, sliced
    • 250g iceberg or cos lettuce, shredded
    • 8 pita breads

    Preparation:15min  ›  Cook:40min  ›  Extra time:4hours chilling  ›  Ready in:4hours55min 

    1. In a large oven-proof bowl mix together the malt vinegar, yoghurt, olive oil, mixed spice, cardamom, salt and pepper. Add the chicken thighs and toss to coat. Cover and refrigerate 4 hours or overnight.
    2. Preheat the oven to 180 degrees C. In a small bowl, mix together the tahini, yoghurt, garlic, lemon juice, olive oil and parsley. Season with salt and pepper. Taste, and adjust flavours as desired. Cover and refrigerate.
    3. Cover the chicken and bake in the marinade for 30 minutes, turning once. Remove cover and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove chicken from the dish and cut into thin slices.
    4. Place sliced chicken, tomato, onion and lettuce on to pita breads. Roll up, and top with the tahini sauce.

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    Reviews in English (57)


    Used different ingredients. I have always been fond of lamb shawarma but now after trying this version with chicken I like it equally. My tried and true Lebanese mixed spice is as follows: In small bowl stir together 1/4 tsp. powdered allspice, 1 tsp. black pepper, 2 tsp. cinnamon, 1/4 tsp. ground cloves, 1/4 tsp. nutmeg, 1 tsp. fenugreek and 2 tsp. powdered ginger. You can adjust the proportions to your preference. The spices must then be ground together in either a clean coffee mill or a pestle and mortar. All of these spices are readily available in health food/ethnic food stores or any grocer that sells herbs and spices in bulk. Thank you for sharing your version of a truly delicious dish.  -  29 Sep 2008


    Used different ingredients. That was one of the best recipes to try. i come from the Arab world and i know what an authentic Shawerma is. And this is one but with one little modification which is replacing the chicken with beef. Cuz where i come from we eat tahini with the meat shawerma and garlic mayomaise with the chicken one. it was fantastic.  -  29 Sep 2008


    My chicken would not cook in the marinade, perhaps because it went straight from the refrigerator to the oven. I had to transfer it to a wire rack and finish it off at 200C. Other than that hitch, the shawarma turned out nicely and the tahini sauce was very tasty. I look forward to trying this recipe with lamb. Thank you for sharing.  -  29 Sep 2008