Chicken shawarma offers an exciting exploration of rich flavours and enticing aromas that captivate the senses, making it a compelling dish to cook. As the chicken cooks, it develops a tantalizing smoky scent that wafts through the air, promising a satisfying culinary experience. It’s a treat for all the senses.
Our Culinary columnist and Executive Chef, Paul Watters shares his favourite Spiced Shawarma Chicken accompanied with a baby leaf salad, yoghurt and sesame dressing.
For The Ingredients, you will need:
2 Chicken fillets
4 handfuls of mixed baby leaf Salad
(Spinach, lambs lettuce,lollo rosso, rocket leaves)
1/4 of a red cabbage (finely shredded)
8 cherry tomatoes (halved)
4 tablespoons of Shawarma spice
2 teaspoons of turmeric
2 teaspoons of curry powder
4 tablespoons of rapeseed/vegetable oil
4 tablespoons of natural yoghurt
4 tablespoons of sesame seeds
1 tablespoon of warm water
Salt and pepper
Picked Corriander (for garnish)
Follow the Method for an irresistible dish:
Firstly, prepare the chicken marinade by blending the shawarma spice, turmeric, and curry powder in a bowl, adding a little salt & pepper.
Reduce the spice mix by half, add a little oil and marinate the chicken. Refrigerate for a couple of hours before cooking commences.
The yoghurt dressing
In another bowl, combine the remainder of the spice mix, 2 x tablespoons of sesame seeds and the natural yoghurt and refrigerate to keep cool. (Chef Tip: add the warm water for a better consistency)
The Salad
Toss the leaves in a bowl, adding a dash of olive oil and season with salt and pepper.
The Main
Preheat the oven to 180 degrees 350f.
Bring a medium-sized frying pan to medium to high heat and cook the chicken for four minutes on each side. This will lock in that delicious flavour. Place the pan in the oven and cook for a further ten minutes.
Once the chicken is fully cooked, remove the pan from the oven and allow to rest for a few minutes.
The Presentation
Place the salad in the centre of the plate and position the tomato clockwise around the plate. Finely slice the chicken and sit on the bed of salad. Drizzle over the yoghurt dressing and sprinkle on the sesame seeds. Finalise your dish and dust a little shawarma spice around the plate and scatter with coriander.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
