Chicken shawarma

A spice mix with tumeric, chilli, cumin, garlic and more is where this delicious chicken shawarma from Ibby Moubadder starts. Serve with flatbread, pickled cabbage and tahini-lemon sauce.

Credit: Jiwon Kim

• serves

  2

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 100 g skin-on chicken thighs
• 20 g shawarma spice mix (see below)
• 1 tbsp (20 ml) extra virgin olive oil, Saj bread, pickled cabbage (see Note), to serve

For the shawarma spice mix

• 10 g ground cumin
• 5 g ground coriander
• 5 g red chilli powder
• 5 g ground turmeric
• 5 g ground cinnamon
• 5 g onion powder
• 5 g garlic powder
• A generous pinch salt and black pepper

For the tarator

• 100 g tahini
• 25 g confit garlic cloves
• 30 g lemon juice
• 3 g salt
• 95 g water

If making your own pickles, do that at least one day ahead of serving.

Instructions

1. Combine the ingredients for the shawarma spice mix in a small bowl and mix well to combine. In a medium bowl, combine the chicken with 20 g of the prepared shawarma spice mix and extra virgin olive oil. Mix well to combine.
2. Heat a medium frying pan over medium-high heat and add the chicken. Cook, turning occasionally, until cooked through. Remove from the heat and thinly slice.
3. To make the tarator, combine the ingredients (except the water) in a medium bowl or jug and blitz with a stick mixer. Gradually add the water to the mixture whilst blitzing to form a smooth sauce.
4. To serve, divide saj bread between plates. Drizzle with the tarator, then top with the sliced chicken and pickled cabbage.

Note

To make the pickled cabbage, you will need 2 cups (500 ml) apple cider vinegar, 250 g brown sugar, 6 g fine salt and 200 g thinly sliced red cabbage. Bring the vinegar, brown sugar and salt to boil in a large saucepan. Pour the boiling liquid over the cabbage, allow it to cool, then refrigerate for 24 hours.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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