Chicken Shawarma

Chicken Shawarma

Ingredients

For the Chicken
• 500g boneless chicken breast or thighs, sliced into strips
• 2 tbsp vegetable oil
• 2 tbsp plain yoghurt
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp curry powder
• ½ tsp black pepper
• ½ tsp thyme
• ½ tsp salt
• 1 tsp lemon juice

For the Shawarma Sauce
• ½ cup mayonnaise
• 2 tbsp ketchup
• 1 tsp mustard (optional)
• 1 tsp garlic powder
• 1 tsp lemon juice
• 1 tsp hot sauce (optional)

For the Filling
• 4 large shawarma wraps or flour tortillas
• 1 cup shredded cabbage
• 1 medium carrot, grated
• 1 medium cucumber, sliced into thin strips
• 1 medium tomato, sliced (optional)
• 1 cup (100g) shredded mozzarella cheese

For Toasting
• 1 tbsp butter

Method

Prepare the Chicken
1. In a bowl, combine the chicken, vegetable oil, yoghurt, paprika, garlic powder, onion powder, curry powder, black pepper, thyme, salt, and lemon juice.
2. Cover and marinate for 30 minutes (or up to 4 hours for more flavour).
3. Heat a frying pan over medium-high heat and cook the chicken for 8–10 minutes, stirring occasionally, until fully cooked and lightly browned.

Prepare the Sauce
1. In a small bowl, mix together the mayonnaise, ketchup, mustard, garlic powder, lemon juice, and hot sauce until smooth.

Assemble the Shawarma
1. Warm each wrap in a dry pan for 20–30 seconds until soft.
2. Spread a generous amount of the sauce over the wrap.
3. Add the shredded cabbage, grated carrot, cucumber, tomato (if using), cooked chicken, and shredded mozzarella cheese.
4. Fold in the sides and roll the wrap tightly.
5. Lightly butter a frying pan or sandwich press and toast the shawarma for 2–3 minutes per side, until golden brown and the cheese has melted.
6. Slice in half and serve warm.