How to prepare Chicken Shawarma

Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.

Chicken Shawarma


  • 8 skinless, boneless chicken thighs
  • Malt vinegar
  • Plain yogurt
  • Vegetable oil
  • Salt and pepper to taste
  • Freshly ground cardamom
  • All spice
  • Tahini
  • Minced garlic
  • Lemon juice
  • Olive oil
  • Chopped fresh parsley
  • Tomatoes, thinly sliced
  • Sliced onion
  • Shredded lettuce
  • Bread rounds

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  • In a bowl, mix together the malt vinegar, yogurt, vegetable oil, mixed spice, cardamom, salt and pepper.
  • Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a small bowl, mix together the tahini, yogurt, garlic, lemon juice, olive oil, and parsley.
  • Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
  • Cover the chicken and bake in the marinade for 30 minutes, turning once.
  • Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.
  • Remove from the dish, and cut into slices.
  • Place sliced chicken, tomato, onion, and lettuce onto pita breads.
  • Roll up, and top with tahini sauce.


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