Chicken Shawarma

Preparation time: 
min -
Published on
August 19, 2019

Chicken shawarma has lost its way in the kebab shop. This recipe brings it back to its middle eastern roots — fresh ingredients, crunchy salad, and cooling tzatziki.


for two chicken pieces




    1. Toast the spices in a dry frying pan over a medium heat, until fragrant (but not burning), about 2-3 minutes. Grind the spices using a pestle and mortar or a spice grinder.
    1. Add the spices to a large bowl with the ginger, yoghurt, olive oil and salt, mix well.
    1. Add the chicken thighs and lemon slices, massage the yoghurt marinade into the meat. Cover and leave to marinate for at least 2 hours, but ideally overnight, in the fridge.
    1. Before you want to cook the chicken, remove it from the fridge about 2 hours before, and allow it to come to room temperature. Preheat the oven to 200°C.
    1. Place the chicken on a roasting tray, with space in-between each thigh — you don't want to overcrowd the tray. You may need to use two roasting trays for this. Drizzle with olive oil and roast in the oven for 40-45 minutes until the chicken is golden brown, and cooked through.
    1. Allow to rest for 10 minutes, and serve with cauliflower rice, tzatziki and salad

    Cancel anytime

    How much?

    You can download our free mobile app, as well as join our clinical study for free to follow our reversal program


    Educational content
    Weekly recipes
    Food guide and tracking

    Basic nutrition program
    Limited chat consultations


    Educational content
    Weekly recipes
    Food guide and tracking

    Tailored nutrition program
    Ongoing chat consultations
    Blood test kit

    30 days free – no card required

    We're glad to have you onboard!

    Look out for an email with the next steps
    and if you need any help, contact us at

    Get started today

    Download our Free mobile app

    Cancel anytime

    Registered Class I medical device