Chicken shawarma recipe
Marinating chicken thighs in aromatic ras el hanout paste gives a delicious flavour that really sings when the meat is griddled. Top the chicken with a cooling yogurt dressing and serve in toasted pitta bread for a tasty weeknight supper for two.
See method- Serves 2
- 16 mins to prepare and 14 mins to cook
- 684 calories / serving
Ingredients
- 2 tbsp ras el hanout paste
- 1 tbsp oil
- 1 lemon, juiced
- 4 boneless chicken thigh fillets
- 100g (3 1/2oz) low-fat Greek-style yogurt
- 1 garlic clove, crushed
- 2 large pitta breads, toasted and halved horizontally
- 2 tomatoes, sliced
- 1 small red onion, sliced
- 1 little gem lettuce, shredded
- 1 tbsp jalapeños from a jar, drained
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Shop ingredientsEach serving contains
- Energy
- 2875kJ 684.0kcal
- Fat
- 27g
- Saturates
- 6g
- Salt
- 3.1g
- Sugars
- 10g
of the Reference intake
Carbohydrate 60.5gProtein 52.1gFibre 5.5g
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- In a large bowl, combine the ras el hanout paste with the oil and half the lemon juice. Add the chickenand toss to coat in the mixture. Set aside.
- In a separate small bowl, combine the yogurt, garlic and remaining lemon juice; season to taste. Set aside until ready to serve.
- Preheat a griddle pan or grill to medium-high. Cook the chicken for about 7 minutes on each side, until cooked through (make sure the juices run clear and no trace of pink meat remains). Remove from the pan or grill and slice.
- Stuff one sliced thigh into each pitta pocket, along with the tomatoes, onion and lettuce. Serve with the yogurt dressing and jalapeños on the side.
- See more Dinner ideas for two
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
