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Chicken shawarma with easy flatbread

Chicken shawarma with easy flatbread

Fluffy flatbread and tender chicken without the takeaway price-tag. The shawarma blend has a warming spicy flavour – but you can easily use ground cumin with a pinch of chilli flakes, if you already have them in the cupboard.

5 out of 5 stars(4) Rate this recipe
HealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins
  • PlusPreparation time 20 minutes + chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 Essential Lemon, scrubbed, zest and juice plus wedges, to serve
  • 150ml Essential Greek Style Yogurt, plus 2 tbsp
  • 2 tsp Cooks’ Ingredients Shawarma Spice Blend (or ground cumin)
  • 6 Essential British Chicken Thigh Fillets
  • 200g Essential Self-Raising White Flour, plus extra for rolling
  • ½ x 1 Essential Red Cabbage, thinly sliced
  • 1 small Essential Red Onion, thinly sliced
  • 1 Essential Carrot, julienned or shredded
  • 1 tbsp Essential Olive Oil
  • ½ x 25g pack mint (optional)


  1. Put the lemon zest and ½ the juice into a large bowl. Stir in 2 tbsp yogurt and the spice blend or ground cumin. Add the chicken to the yogurt mixture, turning until evenly coated. If time allows, cover and chill for up to 2 hours.

  2. In another bowl, stir together the remaining 150ml yogurt, the flour and a pinch of salt. Using your hands, bring the mixture together to make a soft dough. Lightly flour the work surface and knead the dough for 2-3 minutes until smooth. Return to the bowl and cover. Stir together the cabbage, red onion, carrot and the remaining lemon juice.

  3. Preheat the grill to medium. Transfer the chicken to a foil-lined grill pan, discarding any excess marinade. Cook for 10 minutes on each side, until nicely browned, thoroughly cooked, the juices run clear and no pink meat remains.

  4. Meanwhile, divide the dough into 4 balls and roll each out to a rough 20-23cm round. Heat a nonstick frying pan and cook the bread for 2 minutes on each side, until puffed and lightly browned. Drizzle each with a little olive oil, top with the sliced chicken, pile on the cabbage slaw, then scatter with mint leaves, if using. Serve with a lemon wedge on the side.


Typical values per serving when made using specific products in recipe


2,328kJ/ 554kcals



Saturated Fat












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