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itsrusalina
itsrusalina
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Thursday 22 October 2026 18:59:28 GMT
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Chicken Shawarma Serves 4 Ingredients Chicken Shawarma  8 chicken thigh fillets cut into bite-sized chunks  2 tbsp oil (I like to use avocado oil)  1 tsp paprika  1 tsp ground cumin  ½ tsp ground coriander  ¼ tsp chili powder  1 pinch of cinnamon  1 clove garlic peeled and minced  Shawarma Sauce:  240 ml (1 cup) Greek yogurt  1 clove garlic minced  1 ½ tbsp tahini  ½ tsp cumin  1 tsp dried dill or 1 tbsp chopped fresh dill  2 tbsp lemon juice  ¼ tsp salt  1 pinch of black pepper  To Serve:  4 flatbreads warmed  1 romaine lettuce shredded  ½ red onion peeled and thinly sliced 8 cherry tomatoes sliced into quarters  ¼ cucumber sliced into rounds, then again in quarters  Instructions  ✅First, marinate the chicken. Place the chopped chicken thighs in a large bowl and add the rest of the shawarma ingredients.  ✅Mix together, then cover and place in the refrigerator for an hour (or up to overnight).  ✅When you’re ready to prepare the shawarma, place a cast iron griddle on the hob to heat up.  ✅Place the chicken pieces on the griddle and cook for 6-10 minutes – turning a couple of times until slightly charred on the outside cooked through in the middle. (see notes on blog for alternative cooking methods).  ✅Whilst the chicken is cooking make the shawarma dressing by mixing all of the shawarma dressing ingredients together in a small bowl until combined. ✅Place the flatbreads onto serving plates and divide the lettuce, red onion, tomatoes, and cucumber between them.  ✅Place the cooked shawarma on top, then drizzle over the shawarma sauce.  ✅Roll up the flatbreads and serve.Chicken & Mushroom Casserole For more delicious recipes make sure to check out  Kitchensanctuary.com #takeout #takeaway #shawarma #kebab #kitchensanctuary
Chicken Shawarma Serves 4 Ingredients Chicken Shawarma 8 chicken thigh fillets cut into bite-sized chunks 2 tbsp oil (I like to use avocado oil) 1 tsp paprika 1 tsp ground cumin ½ tsp ground coriander ¼ tsp chili powder 1 pinch of cinnamon 1 clove garlic peeled and minced Shawarma Sauce: 240 ml (1 cup) Greek yogurt 1 clove garlic minced 1 ½ tbsp tahini ½ tsp cumin 1 tsp dried dill or 1 tbsp chopped fresh dill 2 tbsp lemon juice ¼ tsp salt 1 pinch of black pepper To Serve: 4 flatbreads warmed 1 romaine lettuce shredded ½ red onion peeled and thinly sliced 8 cherry tomatoes sliced into quarters ¼ cucumber sliced into rounds, then again in quarters Instructions ✅First, marinate the chicken. Place the chopped chicken thighs in a large bowl and add the rest of the shawarma ingredients. ✅Mix together, then cover and place in the refrigerator for an hour (or up to overnight). ✅When you’re ready to prepare the shawarma, place a cast iron griddle on the hob to heat up. ✅Place the chicken pieces on the griddle and cook for 6-10 minutes – turning a couple of times until slightly charred on the outside cooked through in the middle. (see notes on blog for alternative cooking methods). ✅Whilst the chicken is cooking make the shawarma dressing by mixing all of the shawarma dressing ingredients together in a small bowl until combined. ✅Place the flatbreads onto serving plates and divide the lettuce, red onion, tomatoes, and cucumber between them. ✅Place the cooked shawarma on top, then drizzle over the shawarma sauce. ✅Roll up the flatbreads and serve.Chicken & Mushroom Casserole For more delicious recipes make sure to check out Kitchensanctuary.com #takeout #takeaway #shawarma #kebab #kitchensanctuary

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