House recipe
🥙 Oven chicken shawarma wraps
Chicken thighs marinated in yoghurt and warm spices, roasted until charred at the edges and wrapped in pita with tahini sauce.
Allergens. Contains: Milk, Sesame, Gluten. May contain, depending on the brands you buy: Milk, Eggs, Sesame, Soy, Lupin, Mustard, Sulphites.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 600 g boneless chicken thighs
- 3 tbsp plain yoghurt
- 4 cloves garlic, grated; 3 for marinade, 1 for sauce
- 1 lemon, juiced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 4 tbsp tahini
- 4 pita bread
- 2 tomatoes, sliced
- ½ cucumber, sliced
- 1 red onion, thinly sliced
- small handful flat-leaf parsley, chopped
- 4 gherkins, sliced
Method
- Mix the yoghurt, 3 garlic cloves, half the lemon juice, all the spices, the oil, a teaspoon of salt and some pepper. Coat the chicken and leave for at least 30 minutes.
- Heat the oven to 220°C. Spread the chicken on a lined tray and roast for 25 minutes, until cooked through and charred at the edges.
- Meanwhile whisk the tahini with the rest of the lemon juice, the last garlic clove and a pinch of salt, loosening with water until it drizzles.
- Toss the red onion and parsley together with a pinch of salt.
- Rest the chicken for 5 minutes, then slice it thinly.
- Warm the pitas, fill with chicken, tomato, cucumber, onion and gherkins, and finish with plenty of tahini sauce.