Chicken Shwarma with Tomato Cucumber Relish and Tahini Sauce

Chicken Shwarma with Tomato Cucumber Relish and Tahini Sauce

This chicken shwarma recipe is fresh and delicious, and very easy to make. It’s perfect for summer and a crowd-pleaser. Give it a go and let us know what you think.

Ingredients

Chicken Shwarma

  • 1 ½ teaspoons ground cumin
  • 1½ teaspoons paprika
  • ¼ teaspoon ground allspice
  • 1 clove garlic, grated
  • ¼ teaspoon chili powder
  • 6 pieces skinned and deboned chicken thighs, cut into 3cm strips
  • 3½ Tablespoons extra-virgin olive oil
  • Salt

Tomato Cucumber Relish

  • 2 Tablespoons quality olive oil
  • 2 Tablespoons apple cider vinegar or white balsamic vinegar
  • 1 teaspoon dried oregano
  • 2 tomatoes, chopped
  • 1 cucumber, chopped
  • 1 clove garlic, grated
  • ½ small red onion, minced
  • 1 lemon, juiced
  • Handful of fresh parsley leaves, chopped
  • Salt and pepper

Tahini Sauce

  • ¼ cup tahini paste
  • 1 Tablespoon extra-virgin olive oil
  • ½ lemon, juiced
  • Olive oil
  • Salt

You will also need 4 pitas for this recipe. Try Anat’s freshly baked pitas available from a supermarket near you.

Directions

  1. For your shwarmas, mix your cumin, paprika, allspice, chili powder and garlic together. Place your chicken inside a resealable plastic bag with your olive oil. Add your spice mixture and rub in until fully incorporated. Seal the bag and place it in the refrigerator to marinade for at least 30 minutes.
  2. Preheat your grill to medium-high heat.
  3. Once sufficiently marinated, use skewers to pierce the pieces of chicken through the centre. You’ll want around 3 pieces per skewer. Continue until all chicken is skewered, sprinkle with salt and place on a hot, oiled grill for 4 minutes per side, or 8 minutes in total.
  4. For your relish, mix the oil, vinegar, oregano, tomatoes, cucumbers, garlic, lemon juice, onion, parsley and some salt and pepper.
  5. For your tahini sauce, combine your tahini paste, olive oil, lemon juice and ¼ cup water in a medium sized bowl. Season with salt.
  6. To serve, fill your pitas with your chicken and serve with your tomato cucumber relish and tahini sauce. Enjoy!
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