This chicken shawarma recipe can be enjoyed all year round. The depth of the spices from the shawarma seasoning brings a welcomed warmth in winter months, especially when served with warm flatbreads. In the summer, the crisp and sweet pomegranate seeds bring a sharp and refreshing bite to the dish.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
1 tbsp cold-pressed rapeseed oil
6 pack Pack of 6 (about 485g) Waitrose & Partners No.1 Free Range Chicken Thigh Fillets, each halved
2 onions, roughly chopped
2 tbsp Belazu Shawarma Paste
400g can chickpeas, drained
1½ tbsp Belazu Tahini
100g low fat Greek style yogurt
1 unwaxed lemon, zest of all
½ Juice of unwaxed lemon
1 medium pomegranate, seeds (or 4 tbsp seeds)
1 handful flat leaf parsley, roughly chopped
Method
Heat the oil in a wide, non-stick frying pan. Add the chicken and onions, season and cook for 10 minutes over a medium-high heat, until the onions are caramelised and the chicken browned. Turn the chicken halfway through cooking and move the onions around the pan a few times.
Stir in the shawarma paste and let it sizzle for 2 minutes until fragrant. Add 250ml water and the chickpeas. Partially cover with a lid and simmer for 25 minutes, until the chicken is tender and cooked through, the juices run clear and no pink meat remains, and the chickpeas are in a thick sauce. (Add a splash of water as it cooks, if needed.) Season.
Meanwhile, mix the tahini, yogurt, lemon zest and 1 tbsp juice. Loosen with 2 tsp water then season. When the chicken is ready, drizzle with a little of the tahini yogurt and scatter with the pomegranate seeds and parsley. Serve with the rest of the lemon cut into wedges for squeezing, and flatbreads on the side, if liked.
Cook’s tip
To make this go further, shred the chicken using two forks. Load onto wraps or flatbreads, then top with the tahini, pomegranate and parsley.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,386kJ/ 344kcals
Fat
12.8g
Saturated Fat
2.2g
Carbohydrates
19g
Sugars
7.9g
Fibre
7g
Protein
34.8g
Salt
0.95g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
0 added
0 in trolley
Quantity of Waitrose Leckford Estate cold pressed rapeseed oil in trolley 0