Shawarma dates back from the Ottoman empire between the 18th and 18th Century. Several countries have copied and made this dish their own claiming its origin. Simple enough, this dish consists of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Originally made with lamb, mutton and chicken. Doner Kebabk means “rotating grilled meat”. When it was introduced to Greece, it became known as Gyros and Doner Kebak in Germany. In the Middle East, is know as Shawarma; an Arabic word for turning.
You can make a very decent Shawarma at home and it can be prepared in very little time. No special equipment required, you can simply grill the meat in the oven and enjoy a much healthier version you see in so many fast food eateries around the globe. Served with a warm pita bread, we often include a Tzatziki and a spicy mayonnaise which include Sambal Oelek. Delicious.

Serves 4 people
4 Chicken Thighs – without the bone and the skin
3 Tablespoon Greek Yogurt
2 Tablespoons Lemon Juice
2 Tablespoons Olive Oil
2 Garlic cloves finely minced
Salt & Pepper to taste
1 Tablespoon Sumak
1 Teaspoon Cumin powder
1 Teaspoon Coriander powder
1 Teaspoon Turmeric
1 Teaspoon Cinnamon
2 Teaspoon Paprika

In a medium size bowl, stir in the yogurt, lemon juice, olive oil and minced garlic and mix well. Add all the the other spices and mix well. Take each chicken thigh and dip them in the yogurt-spice mixture on both sides. Leave them to
marinate for at least two hours.
When ready, preheat your oven at grill at 200 Celsius. Place all the chicken thighs on a baking tray covered with parchment paper.
Put in the oven and grill for 10-12 minutes and turn them over. Repeat the cooking time.
Remove from the oven and cover with aluminum foil for 10 minutes, so the meat has time to rest.
Serve with a piece of Pita bread with a Tzatziki and my Spicy Mayonnaise.

3 Tablespoons Mayonnaise
1 Teaspoon Sambal Oelek
Mix together and use for sandwiches or a spicy cole slaw.

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