Chicken Shawarma

Essential Cuisine

Essential Cuisine

Standard Supplier 18th June 2019
Essential Cuisine

Essential Cuisine

Standard Supplier

Chicken Shawarma

For a vegetarian alternative, why not try using spiced roasted vegetables as a tasty alternative


  • 2.5kg boneless chicken thighs
  • 50g Essential Cuisine Chicken Glace
  • 15g garlic puree
  • 2 tbsp ground coriander
  • 2 tbsp ground cumin
  • 4 tsp smoked paprika
  • 4 tsp salt
  • 60g lemon juice
  • 90g olive oil
  • 1kg red cabbage, finely shredded
  • 150g red wine vinegar
  • 100g sugar
  • 50g water
  • 12g Essential Cuisine Aromatic Base
  • 5 plum tomatoes, cut into 8
  • 50g olive oil
  • Salt & pepper to taste
  • 500g Greek yoghurt
  • 2 tsp ground cumin
  • 20g Essential Cuisine Aromatic Base
  • 10 large flat breads
  • Lettuce
  • Coriander


1. Place the chicken in a large bowl and add all the marinade ingredients to it
2. Mix and place in the fridge to marinade overnight
3. Place the tomatoes in a bowl with the olive oil, salt and pepper. Leave overnight to marinade
4. In a saucepan add the red wine vinegar, sugar, water and Essential Cuisine Aromatic Base, bring to the boil and then pour over the red cabbage. Leave to cool before using
5. Preheat a BBQ while you skewer the chicken
6. Cook the chicken for around 20 minutes, turning every 5 minutes
7. Mix together the yoghurt, cumin and Essential Cuisine Aromatic Base
8. When the chicken is cooked slice the chicken from the skewers
9. Serve on large flatbreads with your choice of garnish, we recommend lettuce and coriander

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.