Shawarma Bar Exmouth Market: Recipe & Guide

Shawarma Bar is a beloved stall in London’s Exmouth Market, known for its boldly spiced, slow-roasted chicken shawarma wrapped in warm flatbreads with garlic sauce and pickles. This recipe recreates that iconic street-food experience at home, using a simple marinade that delivers deep, savory flavor and juicy, tender meat. While it won’t replicate the vertical spit, a hot oven or grill gets you remarkably close, making it a genuinely useful guide for any home cook craving that distinctive taste.

Ingredients

2 lb (900 g) boneless, skinless chicken thighs
1/2 cup (120 ml) plain yogurt
3 tbsp (45 ml) lemon juice
3 tbsp (45 ml) olive oil
4 garlic cloves, minced
2 tsp (5 g) ground cumin
2 tsp (5 g) ground coriander
1 tsp (2 g) smoked paprika
1/2 tsp (1 g) ground turmeric
1/2 tsp (1 g) ground cinnamon
1/4 tsp (0.5 g) cayenne pepper (optional, for heat)
1 tsp (5 g) salt
1/2 tsp (2 g) black pepper
4 large flatbreads or pita breads
1 cup (240 ml) garlic sauce (toum) or store-bought garlic mayo
1 cup (150 g) sliced pickles (cucumber or turnip)
1 cup (100 g) shredded lettuce or cabbage
1 large tomato, sliced

Instructions

In a large bowl, whisk together the yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne (if using), salt, and black pepper until well combined.
Add the chicken thighs to the marinade, turning to coat each piece thoroughly. Cover the bowl and refrigerate for at least 4 hours, or up to overnight for deeper flavor.
Preheat your oven to 425Â°F (220Â°C). If using a grill, preheat it to medium-high.
Remove the chicken from the marinade, letting any excess drip off. Place the thighs on a baking sheet lined with parchment paper, or directly on the grill grates.
Cook the chicken for 25â€“30 minutes, turning once halfway through, until the internal temperature reaches 165Â°F (74Â°C) as measured with a food thermometer (USDA FSIS safe minimum for poultry). The outside should be charred in spots.
Transfer the chicken to a cutting board and let it rest for 5 minutes. Then slice it into thin strips against the grain.
Warm the flatbreads in a dry skillet or in the oven for 2â€“3 minutes until pliable.
Spread a generous layer of garlic sauce on each flatbread. Top with sliced chicken, pickles, lettuce, and tomato. Roll tightly, wrapping the bottom in foil if desired, and serve immediately.

Tips

Don’t skip the marinade time: The yogurt and lemon juice tenderize the chicken, while the spices penetrate deeply. Even 4 hours makes a difference, but overnight yields the most authentic flavor.
Use chicken thighs, not breasts: Thighs stay juicy and flavorful during high-heat cooking. If you use breasts, reduce cooking time to 20â€“25 minutes and check temperature early to avoid dryness.
Make your own toum: Traditional garlic sauce is a simple emulsion of garlic, lemon juice, and oil. If you can’t find it, mix 1/2 cup mayo with 2 minced garlic cloves and a splash of lemon juice for a quick substitute.
Char for authenticity: For a smoky, spit-roasted flavor, finish the cooked chicken under a broiler for 2â€“3 minutes, or use a grill instead of the oven.

Serving Suggestions

Serve the shawarma as wraps with the flatbreads, or as a platter over rice with extra garlic sauce, pickles, and a side of fattoush or tabbouleh. Add a sprinkle of sumac and fresh parsley for brightness. For a low-carb option, serve the chicken over a salad with tahini dressing.

Variations

Beef or lamb shawarma: Substitute the chicken with thinly sliced beef sirloin or lamb leg. Marinate the same way, but cook to 145Â°F (63Â°C) for medium-rare (with a 3-minute rest) or 160Â°F (71Â°C) for well-done. Slice thinly after resting.
Vegetarian shawarma: Use thick slices of cauliflower or halloumi cheese. Marinate the cauliflower for 30 minutes and roast at 425Â°F (220Â°C) for 20â€“25 minutes. Halloumi needs no marinade; just grill until golden.
Spicier version: Add 1â€“2 tsp of harissa paste or extra cayenne to the marinade, and serve with sliced fresh chili peppers.

Storage and Reheating

Store cooked chicken in an airtight container in the refrigerator for up to 4 days. Keep the flatbreads and toppings separate to prevent sogginess. To reheat, place the chicken in a skillet over medium heat with a splash of water or broth, covered, for 5â€“7 minutes until heated through to 165Â°F (74Â°C). Alternatively, microwave in 30-second bursts. Flatbreads can be warmed in a dry pan or wrapped in foil in a 350Â°F (175Â°C) oven for 5 minutes. The marinade can be made ahead and stored in the fridge for up to 2 days.

Frequently Asked Questions

Can I use chicken breast instead of thighs? Yes, but reduce cooking time to avoid dryness. Check the internal temperature at 20 minutes; it should reach 165Â°F (74Â°C).

What is toum and where can I find it? Toum is a Lebanese garlic sauce made from garlic, oil, lemon, and salt. It’s available in Middle Eastern grocery stores or online. If unavailable, use a good-quality garlic aioli or make a quick version as described in the tips.

Can I cook this on a grill? Absolutely. Preheat the grill to medium-high and cook the chicken for 6â€“8 minutes per side, or until the internal temperature reaches 165Â°F (74Â°C).

How do I get that crispy, charred exterior? The key is high heat and not overcrowding the pan or baking sheet. If using an oven, place the chicken on a wire rack over a baking sheet to allow air circulation. A quick broil at the end also helps.

Can I freeze the marinated chicken? Yes, freeze the chicken in the marinade in a zip-top bag for up to 3 months. Thaw overnight in the refrigerator before cooking.

What sides go well with shawarma? Classic sides include hummus, baba ganoush, tabbouleh, and pickled turnips. For a simple meal, serve with warm pita and a cucumber-tomato salad.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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