Chicken Shawarma Wrap with Cucumber Radish Relish

Number of Portions
Chicken Shawarma Wrap with Cucumber Radish Relish


- Chicken Shawarma:
- 1 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp lemon juice
- 4 tsp "Shawarma Spice Blend"
- 2 tsp Garlic Granules
- 1 tsp Sea Salt
- 1 tsp Ground Black Pepper
- 450 grams boneless, skinless chicken thighs or breasts
- Tahini Yogurt:
- 125 ml plain Greek style yogurt
- 1 tbsp tahini
- 1 tsp lemon peel, grated
- 1/4 tsp Sea Salt
- Cucumber Radish Relish:
- 4 tsp olive oil
- 3 tsp lemon juice
- 1 tsp mint, finely chopped
- 1/4 tsp Sea Salt
- 1 pinch Garlic Granules
- 1 pinch Ground Black Pepper
- 1/2 cucumber, diced, seeds removed
- 75 grams radishes, diced
- 1 spring onion, thinly sliced
- Wraps:
- 4 pocket-less pitas, lavash flatbreads or flour tortillas (8-inch)
- 4 lettuce leaves
- 1 tbsp mint, finely chopped


For the Chicken Shawarma, mix oil, vinegar, lemon juice, Shawarma Spice Blend and Salt in small bowl. Place chicken in large re-sealable plastic bag or glass dish. Add marinade, turn to coat well, then cover and refrigerate for 1 hour, or for best results allow to marinate overnight.

Meanwhile, for the Tahini yogurt, mix all ingredients in small bowl until well blended. Cover and refrigerate until ready to serve.

For the Cucumber Radish Relish mix oil, lemon juice, mint, Sea Salt, Garlic Granules and Black Pepper in large bowl. Add cucumber, radishes and spring onion and toss to coat well. Cover and refrigerate until ready to serve.

Pre-heat oven to 230°C, 450°F, Gas Mark 8.

Remove chicken from marinade, discarding any remaining marinade. Place chicken on foil-lined baking pan.

Roast chicken in the oven for 15-20 minutes, or until cooked through. Slice chicken into thin slices. Serve on pita with lettuce, mint, tahini yogurt and cucumber radish relish.

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