Chicken Shawarma

Chicken Shawarma

Keep the flavour train rolling with this delicious middle eastern dish cooked on your Heatlie. 


  • 1kg skinless and boneless chicken thigh fillets


  • 1 garlic clove
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground cardamon
  • 1 tbsp ground cayenne pepper
  • 2 tsp paprika
  • Salt
  • Black pepper
  • 2 tbsp lemon juice
  • 3 tbsp olive

To serve

  • Lebanese pita bread
  • sliced lettuce
  • sliced tomatoes
  • Yoghurt sauce (tzatziki with added garlic works well, see Recipe Tin Eats recipe for yoghurt sauce ingredients)


  1. Combine all marinade ingredients and marinade the chicken for 24 hours
  2. Heat your Heatlie on high and give it a thin coat of oil. 
  3. Cook chicken chunks until cooked through.
  4. As the chicken is nearing completion, make some room and toast your flat breads on the hot plate. They'll absorb some nice flavour from the marinades and juices of the chicken 👍
  5. Once done, slice chicken into manageable slices that will fit in your flat breads. 
  6. Fill yours with chicken, lettuce, tomato, sauce, cheese, whatever you like really (it's all good)
  7. Feast.

Credit to Recipe Tin Eats for the idea. 

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