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Lebanese shawarma

An incredibly flavourful and aromatic chicken dish, marinate in savoury yogurt


  • 1 kg chicken thigh fillets
  • 2 garlic clove
  • 4 tbsp Greenfields Lebanese shawarma
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 100 ml Greek yogurt
  • 1 tsp Greenfields ground cumin
  • 6 flatbreads
  • iceberg lettuce
  • cherry tomatoes
  • 2 limes


  1. Combine the Lebanese shawarma spice blend with 1 garlic clove chopped finely, lemon juice and olive oil in a bowl with a grind of pepper.
  2. Using your hands add the chicken to the bowl and ensure every piece is coated
  3. Marinate overnight – or up to 24 hours
  4. Combine a garlic clove, cumin, a squeeze of the lemon juice and a grind of salt and pepper in a bowl and mix. Keep in the fridge until required.
  5. Heat your grill or BBQ on medium high, place chicken on the grill and cook for 4-5 minutes on 1 side until charred, then turn to cook the other side for 3-4 minutes, ensure no pink meat. Remove from grill and cover with foil and set aside to rest.

    To serve – with flatbread
    Open a flatbread, pour a line of the yogurt sauce in the centre of the flatbread, top with lettuce and tomato and slices of the chicken sharwarma and a light squeeze of lime juice, roll and enjoy!