Chicken Shawarma and Chips


  1. Start by making the shawarma. Put the lemon, yogurt, Lebanese 7 spice, garlic and a good pinch of salt into a mixing bowl and mix together. Add the chicken and mix well. Cover and leave to marinade in the fridge for 1 hour or overnight.
  2. Pre-heat the oven to 200 fan. Put the chips into an oven tray. Add the olive oil and toss together. Spread them out into an even layer.
  3. Place the chicken onto a grill rack and place that over the chips. Pop everything into the oven and cook for 25-30 minutes or until the chicken is charred and tender. Some of the chips will be crispy and some soggy.
  4. Meanwhile, mix the garlic and yogurt together with a pinch of salt. Then, mix the cucumber, tomato, red onion, parsley and lemon together with a pinch of salt.
  5. To serve, slice up the chicken. Spread the yogurt over the wraps and top with the chicken, chips and salad. Fold them up and tuck in.


Serves 4

For the shawarma
The juice of ½ a lemon
50g yogurt
3 tsp Lebanese 7 spice
4 cloves garlic, crushed
600g boneless skinless chicken thighs
200g oven chips
1 tbsp olive oil

To serve
1 clove garlic crushed
200g yogurt
½ a cucumber deseeded and finely chopped
2 tomatoes, deseeded and finely chopped
½ red onion, deseeded and finely chopped
2 handfuls of finely chopped parsley leaves
The juice of ½ a lemon
4 large wraps
Chilli sauce to serve

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