Chicken Shawarma

  • To marinade the chicken, put the lemon juice, garlic and ginger in a large bowl.
  • Add the spices, olive oil and coriander. Mix well to combine, then add the chicken coating each thigh with the marinade.
  • Cover and leave for at least 2 hours in the fridge, preferably overnight.
  • Heat a non-stick sauté or griddle pan over a medium heat until hot. Sear the chicken quickly on both sides, then place into the Crockpot bowl.
  • Cover and cook for 3-4 hours on High or 5-6 hours on Low.
  • In the meantime, combine the salsa ingredients.
  • Remove the cooked chicken from the bowl and cut into slices.
  • Serve hot on warm flatbread with some salad leaves, salsa and some Greek yoghurt.
Cooking Time

3-4 hours on High or 5-6 hours on Low




For the Chicken:

  • 1 lemon, juiced
  • 3 garlic cloves, crushed
  • 35g fresh ginger, finely grated
  • ½ tsp ground turmeric
  • 1 ½ tsp paprika
  • 3 tsp ground cumin
  • 2 tbsp sumac
  • 2 tsp ras el hanout
  • 125ml olive oil
  • 30g bunch coriander, chopped well
  • 12 boneless chicken thighs
  • 1 tbsp oil



  • 1 red onion, thinly sliced
  • ½ cucumber, thinly sliced
  • 20g chopped coriander
  • 4 tsp sumac
  • 4 tsp white wine vinegar
  • 1tbsp olive oil


To Serve:

  • Greek Yoghurt
  • Sriracha or your choice of hot/chilli sauce
  • Warmed Flatbreads
  • Salad leaves