This classic chicken shawarma recipe makes juicy and flavorful chicken perfect for wraps, salads, or rice. It can be prepared in your home oven and lasts throughout the week.
1: Mix together the chicken, yoghurt, olive oil, and thinly sliced red onion along with all the herbs. Marinate for 3 hours in the fridge or overnight.
2: Layer the chicken into a loaf pan and bake at 210°C for 50 minutes.
3: Meanwhile, make the bread by mixing flour and yoghurt together in a bowl and knead for a few minutes. Add more flour if too sticky. Cut into 6 pieces and roll them into balls. Rest for 8 minutes. Roll thinly and cook over stovetop in a pan for 1 minute on each side.
4: Once cooked, drag the liquid into a bowl and set that aside for another meal, like soup.
5: Cut the chicken into thin slices and serve on a wrap with garlic sauce and pickles for a traditional shawarma wrap or with salad or rice.
