Chicken Shawarma

Time40 Min

Nutrition Info. (per serving)

ProteinFatCarbsFibre516 Cal516 Cal516 Cal516 Cal
  • 50gProtein
  • 23gFat
  • 24gCarbs
  • 6gFibre


Dry Grocery

  • Salt 1 teaspoon
  • Refined Oil 3 teaspoons
  • Cardamom Powder 0.5 teaspoons
  • Cinnamon Powder 0.5 teaspoons
  • Coriander Powder 0.5 teaspoons
  • Fennel Powder 1 teaspoon
  • Red Chilli Powder 1.5 teaspoons


  • Curd 300 g

Fruits & Vegetables

  • Onion 2 units
  • Lemon 1 unit
  • Cucumber-regular 1 unit
  • Iceberg Lettuce 100 g
  • Thyme 5 g


  • Egg Yolk Raw 1 unit
  • Chicken Leg Boneless 400 g


  • Jeera Powder 1 teaspoon
  • Pepper 1 teaspoon
  • Garlic 7 pieces
  • Dill Leaves - Other 10 g


1For spread :- Take a mixing bowl, add hung curd with 2 cloves of chopped garlic, 1 chopped onion, lemon juice and black pepper. Mix well and keep it in the refrigerator .
2For dip :- take 2-3 tablespoon of hung curd, add salt, pepper, chopped cucumber dice along with chopped dill leaves and 2 cloves of chopped garlic. Mix well and set aside.
3Marinate chicken :- Cut the chicken leg boneless into cubes. In a bowl combine, add lemon juice, salt, pepper, chop garlic and oil. marinate the chicken for 20-30 min.
4Add egg yolk, powder spices and chopped fresh thyme to the marinated chicken and mix well.
5Heat a pan, add a little oil and put the marinated chicken pieces. Cook it with a lid on for 10-12 min until done. Once done set aside.
6To assemble :- Take a paratha / roti, put the spread along with cucumber and onion slice, iceberg lettuce with marinated chicken.
7Roll it in cylindrical shape and serve with yogurt dip.


We hope you had fun making it! Enjoy the meal.