Chicken Shawarma
Shawarma developed from the Ottoman tradition of stacking and slow-roasting meat on a vertical spit, and has since become one of the most recognisable street foods across the Middle East.
Thin slices of marinated chicken, stacked and roasted until juicy and lightly charred at the edges — a beloved Middle Eastern street food staple.
Ingredients
Method
Mix yoghurt, lemon juice, shawarma spice and garlic into a marinade.
Coat the chicken thoroughly and marinate for at least 2 hours.
Roast or pan-fry the chicken over high heat until charred at the edges and cooked through.
Serve piled into warm flatbread with garlic sauce, pickles and fresh vegetables.
Slicing the chicken thin before marinating helps it cook quickly and pick up maximum flavour from the spice mix.
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