Chicken Shawarma



1 kg boneless & skinless chicken thighs
3 tbsp oil
1 tsp Supreme Garlic Powder
1 tsp dried oregano
1 tsp Supreme Coarse Black Pepper
1 tsp Supreme Chilli Powder
1 tsp Supreme Nutmeg Powder
1 tsp Supreme Cinnamon Powder
½ tsp Supreme Green Cardamom Powder
1/4 tsp Supreme Clove Powder
Salt to taste
1 lemon, sliced in half

Tahini Sauce:
1 cup tahini (sesame Seed paste)
3/4 cup water
3 cloves garlic
1/4 cup fresh lemon juice, or more to taste
Salt to taste

Khubz (toppings):
Gem lettuce, chopped
Red onions, sliced
Tomatoes, sliced
Parsley, roughly chopped
Pickled chilies
Pickled gherkins


In a bowl, mix together oil, garlic powder, oregano, black pepper, chilli powder, nutmeg powder, cinnamon powder, cardamom powder and clove powder. Add marinade to the chicken thighs and rub all over. Marinate overnight or up 24 hours. Preheat oven at 200°c. Add all ingredients for the tahini sauce in a blender and blend until smooth. Lay chicken thighs and lemons flat on a baking sheet and roast in a hot oven for 30 mins or until chicken is fully cooked. Remove from oven, cut chicken thighs into chunky slices and squeeze the baked lemons over the chicken. To serve, add desired amount of toppings, chicken and tahini sauce on a warm khubz, wrap and enjoy.

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