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Grilled Chicken Shawarma With All The Trimmings
Grilled Chicken Shawarma With All The Trimmings
American
Main
1 hour
Chicken
Easy
Serves
8

This is the ultimate Middle Eastern feast for you, your family and friends. Bring this to the table and it will satisfy every time. Some of the best memories are made sharing meals with great company, laughing and joking over plates piled high with food. This incredible recipe gives you just the platform to do that.

Extracted from Wings and Things by Ben Ford and David Turofsky (Quadrille, £16.99) Photography © Dan Jones

Recipe courtesy of
Ingredients
  • 3 Tbsp ground cumin
  • 5 Tbsp ground coriander
  • ½ bunch of fresh coriander (cilantro)
  • Bunch of fresh mint
  • ½ bunch of fresh parsley
  • 300ml (1½ cups) natural (plain) yogurt
  • 5 garlic cloves
  • Salt and black pepper
  • 18 chicken thighs, skin on

Mixed Salad

  • 1 cucumber
  • 4 tomatoes
  • 1 red onion
  • 3 spring onions (scallions), sliced
  • Handful of fresh parsley, chopped
  • Freshly squeezed juice of ½ lemon
  • Olive oil

Sumac Red Onions

  • 2 red onions, sliced
  • 1 Tbsp sumac
  • Freshly squeezed juice of ½ lemon
  • 2 Tbsp olive oil

Mini Flatbreads

  • 400g (3 cups) plain (all-purpose) flour
  • 400ml (2 cups) natural (plain) yogurt
  • 2 tsp baking powder
  • 100g (½ cup minus 1 Tbsp) butter, melted
  • 1 garlic clove, halved

To Serve

  • 50g (½ cup) chopped pistachios
  • Seeds from ½ pomegranate
  • 4 radishes, sliced
  • Roasted chickpeas (garbanzo beans), optional
Method
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Method
  1. To prepare the shawarma, blend all the ingredients except the chicken together until smooth and work into the chicken thighs, ensuring they are all covered with the marinade.
  2. Thread the meat onto 2 long metal skewers, ensuring any bits of meat that are hanging off are tucked in between the layers of thigh. Keep refrigerated until needed.
  3. Chop the cucumber, tomatoes and red onion for the salad into even 1cm (½in) dice. Add the spring onions and parsley and then dress with the lemon juice, a drizzle of olive oil, and some salt and pepper.
  4. Mix the red onions with the sumac, lemon juice and oil.
  5. For the flatbreads, mix the flour and baking powder in a bowl and make a well in the centre. Pour the yogurt into the middle, add a pinch of salt and start to bring together using your fingers. Work the dough until it is soft but no longer sticky. Divide the dough into walnut-sized balls. Stretch out each ball until the size of a side plate (about 15cm/6in diameter). Cook on a dry griddle pan on either side until coloured and slightly charred. Brush with the butter and a rub of garlic.
  6. Get the BBQ (grill) fired up and ensure that the flames have died off before cooking this bad boy! Place each chicken skewer with one side facing down and allow the meat to slowly cook and colour underneath. Once the meat has coloured turn over to the other side and repeat the process. Continue this on all sides, remembering to baste with the leftover marinade.
  7. If cooking in an oven, preheat the oven to 170°C (325ºF) Gas 3.
  8. Place the shawarma on a baking sheet lined with vegetables (e.g. onions, garlic and peppers) and bake for 45–50 minutes, basting throughout. The chicken should reach a minimum of 75°C (170ºF) in the centre.
  9. Lay the shawarma on a large board and scatter with the pistachios and pomegranate seeds. Pile on the salads, radishes, roasted chickpeas, sauce, houmous, zaatar tahini and flatbreads. The rest is simple!

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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