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Chicken Shawarma

Course: chicken, Lunch, Main Course
Author: Angela Coleby
Print Recipe


  • 2 Chicken breasts no skin/bone


  • ¼ cup (61g) Lemon juice
  • 2 teaspoons tomato paste
  • 4 tablespoons (60g) Greek Yoghurt
  • 3 cloves garlic peeled and chopped
  • 3 tablespoons white vinegar
  • 2 tablespoons olive oil
  • ½ teaspoon Oregano, dried
  • 1 teaspoon paprika
  • ½ teaspoon ginger, ground
  • 2 teaspoons cumin
  • 1 teaspoon turmeric


  • Cut the chicken into small slices
  • Mix the marinade ingredients in a bowl together.
  • Place the chicken in a Tupperware bowl, or bowl with a lid and cover with the marinade.
  • Marinade overnight for at least 24 hours.
  • Heat a large saucepan on a low heat and add the chicken (there is no need to add oil), cover and cook for about 15 minutes, stirring occasionally.
  • Serve the chicken on flat bread, roll up and enjoy!


Serves 1-2
Nutritional Info per serving (chicken only) – 436 Calories, 18g Fat, 57g Protein, 10g Total Carbs, 2g Fibre, 8g Net Carbs