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Chicken Shawarma Kebab


50 min

4 Servings

Shawarma kebab is one of the world's most enjoyed street foods. It originates from the Levant region (specifically the Ottoman Empire - modern day Turkey). Kebab is hugely popular in the UK, however it is rarely made at home.....let's change that!

Succulent homemade chicken shawarma kebab bursting with an array of spices and herbs served alongside a Turkish cabbage salad on a bed of warm grilled flatbread. The subtle hints of all the flavours in the harissa paste come through beautifully in the shawarma, and the addition of the cabbage salad gives you a little extra crunch and freshness. Drizzling the juices from the shawarma and allowing the flatbread to soak the juices up adds more depth of flavour to the whole dish.

It is a quick recipe where you are not required to marinade for hours if you are short for time however the longer you marinade the better, recommended (2 - 24hrs). The shawarma is extremely versatile, allowing you to choose many ways in which you can have it, whether it be on flatbreads, as a wrap, with chips, with salad or just on its own, whatever way you choose it makes a fabulously mouthwatering dish.


Shawarma Kebab

  • 1 Jar Levantish Harissa Paste (120g)

  • 600g Boneless Chicken Thighs

  • Additional salt to taste (if req.)

Turkish Cabbage Salad

  • 1/4 Red Cabbage (Finely Chopped)

  • 1/4 White Cabbage (Finely Chopped)

  • 1 Carrot (Finely Chopped)

  • 1 Lemon (Squeezed)

  • 3 Tbsp Extra Virgin Olive Oil

  • 1 Tbsp White Vinegar

  • 3 Tbsp Dried Mint

  • Twist of Salt & Pepper (to Taste)


Wash chicken with cold water,  drain and place into bowl. Pat chicken dry with a paper towel to remove excess moisture (this ensures greater flavour!)



Place chicken back into bowl and pour in a whole jar of Levantish Harissa Paste into the chicken mixing thoroughly and covering every piece well. Cover with cling film and marinade for 2 hours in fridge (can use instantly, but marinating provides more flavour!)



Take chicken out of fridge 20 minutes before cooking. Place chicken snugly into a loaf tin or small oven tray, layering each piece.



Preheat oven to 180 degrees, place chicken on middle shelf and cook for 30 minutes.



Remove and leave to rest for 5 minutes. Tilt chicken tray and remove the harissa gravy into a bowl - we will use this later!



Carefully turn chicken onto chopping board and cut in strips.



Drizzle the harissa gravy onto the chicken. Serve with salad or chips, on flatbread, pitta or even as a wrap. The choice is yours!

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