Fresh shawarma, as made in Leicester’s beloved eateries, is a wonderfully spiced, juicy meat wrap. This recipe captures that signature flavor using a homemade spice blend and a simple cooking method that works for both chicken and lamb. It’s a genuinely useful, crowd-pleasing meal that brings the taste of a Leicester high-street favorite right to your home kitchen.
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs or lamb shoulder, thinly sliced
- 3 tbsp (45 ml) plain yogurt
- 3 tbsp (45 ml) lemon juice
- 4 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 2 tsp (10 g) ground cumin
- 2 tsp (10 g) ground coriander
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (2.5 g) ground cinnamon
- 1/2 tsp (2.5 g) ground cardamom
- 1/4 tsp (1.25 g) cayenne pepper (optional)
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- For the garlic sauce: 1/2 cup (120 ml) plain yogurt, 2 tbsp (30 ml) tahini, 1 clove garlic (minced), 1 tbsp (15 ml) lemon juice, salt to taste
- For serving: 6 large flatbreads (or pita), sliced tomatoes, sliced cucumbers, pickled turnips (optional), fresh parsley
Instructions
- In a large bowl, combine the yogurt, lemon juice, minced garlic, olive oil, and all the spices (cumin, coriander, paprika, turmeric, cinnamon, cardamom, cayenne, salt, pepper). Mix into a smooth paste.
- Add the sliced meat to the marinade. Use your hands to massage the marinade into every piece. Cover and refrigerate for at least 4 hours, or up to overnight. The longer it marinates, the deeper the flavor.
- When ready to cook, preheat your oven to 425°F (220°C). If using a grill or stovetop, preheat that as well.
- Spread the marinated meat in a single layer on a baking sheet lined with parchment paper. If you have a vertical rotisserie, you can layer the meat on the spit and cook according to the manufacturer’s instructions, but the oven method works perfectly.
- Roast for 15-20 minutes, until the meat is cooked through and slightly charred at the edges. For chicken, the safe minimum internal temperature is 165°F (74°C) as measured with a food thermometer (USDA FSIS). For lamb, it’s 145°F (63°C) with a 3-minute rest. If you like a bit more char, turn on the broiler for the last 2-3 minutes.
- While the meat cooks, make the garlic sauce: whisk together the yogurt, tahini, minced garlic, lemon juice, and a pinch of salt in a small bowl. Add a tablespoon of water if it’s too thick.
- Once the meat is done, let it rest for 5 minutes, then slice it into thin strips if you didn’t slice it beforehand.
- Warm the flatbreads in a dry skillet or in the oven for a few minutes. Spread a generous spoonful of garlic sauce on each bread, pile on the meat, and add tomatoes, cucumbers, pickled turnips, and parsley. Roll it up tightly and serve immediately.
Tips
- Don’t skip the marinating time. The yogurt and lemon juice tenderize the meat and help the spices penetrate. Even 2 hours will make a difference, but 4+ hours is best.
- Slicing meat thinly is key. If you’re using chicken breasts, you can partially freeze them for 20 minutes before slicing to get thinner, more even pieces. This helps the meat cook quickly and evenly.
- Use a food thermometer. Don’t guess when the meat is done. Chicken must reach 165°F (74°C) and lamb 145°F (63°C) with a rest. Overcooking will make the meat dry, so check early.
- Make the sauce ahead. The garlic sauce can be made a day in advance. It actually gets better as the flavors meld. Store it in the fridge in an airtight container.
Serving Suggestions
Serve the shawarma as a wrap in warm flatbread, or as a platter with rice, hummus, and a simple salad. Add a squeeze of fresh lemon and a sprinkle of sumac for extra brightness. Pickled turnips and pickled cucumbers add a tangy crunch that cuts through the rich meat.
Variations
- Chicken vs. Lamb: Chicken thighs are juicier than breasts, but you can use either. Lamb shoulder is traditional and has a deeper, gamier flavor. You can also use beef sirloin, cooking it to 145°F (63°C) for medium-rare.
- Spice it up: Add 1/2 teaspoon of ground allspice or a pinch of nutmeg to the marinade for a warmer, more complex spice profile. If you like heat, increase the cayenne or add a chopped chili to the sauce.
- Make it vegetarian: Swap the meat for thick slices of halloumi cheese or firm tofu. For halloumi, skip the marinade and just grill it with a little olive oil. For tofu, press it well and marinate it for at least 30 minutes.
- Different sauces: Instead of the yogurt-tahini sauce, try a simple garlic mayo (mix 1/2 cup mayo with 2 minced garlic cloves and a squeeze of lemon) or a spicy harissa yogurt.
Storage and Reheating
Leftover cooked shawarma meat can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, spread the meat on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through to 165°F (74°C). You can also reheat in a skillet over medium heat. Avoid microwaving, as it can make the meat rubbery. The garlic sauce will keep in the fridge for up to 5 days. Assembled wraps are best eaten fresh; store components separately if you plan to have leftovers.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but be careful not to overcook it. Chicken breast is leaner and will dry out faster. Cook to 165°F (74°C) and consider marinating for at least 4 hours to help keep it moist.
What is the best cut of lamb for shawarma? Lamb shoulder or leg are the best choices. They have enough fat to stay juicy during cooking. Leaner cuts like sirloin can work but may be drier.
Can I cook this on a grill? Absolutely. Preheat your grill to medium-high and cook the marinated meat in a grill basket or on skewers, turning frequently, until cooked through. The high heat adds a nice smoky char.
What if I don’t have tahini? You can make the sauce with just yogurt and garlic, or use a spoonful of peanut butter mixed with a little water as a substitute, though the flavor will change. The sauce is still delicious without tahini.
How do I get that crispy, charred edge? The key is high heat. After roasting, pop the meat under the broiler for a couple of minutes, or cook it on a very hot cast-iron skillet in batches. Don’t overcrowd the pan, or the meat will steam instead of sear.
Is this recipe authentic to Leicester? Leicester’s shawarma scene is famously diverse, and every shop has its own secret spice blend. This recipe captures the general style—spiced, marinated, and served in a wrap with garlic sauce and pickles—but it’s a home version, not a replica of any single shop.
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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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