Quick Chicken Shawarma: Zero to tasty in ten minutes
This 10 minute easy chicken shawarma recipe is really delicious, and with cooking and prep time being a mere 600 seconds, you’ve no excuse not to rustle this up next time you have some chicken leftovers.
Like the lazy shawarma recipe, this is by no means a traditional shawarma recipe or technique but the taste is pretty authentic, bringing the Middle East into your kitchen quicker than you can order pizza – it’s super quick, it’s real easy and it’s a great way to use chicken leftovers.
This quick chick shawarma recipe reminds me of Moroccan shawarma – and this being one of my favorites we find ourselves having roast chicken on purpose and eating TINY portions so that we can feast on shawarma the next day!
The 10 minute Chicken Shawarma Recipe
Serves 2
(well this depends on how much leftover cooked chicken you have – more is better)
Quick Chick Shawarma Ingredients:
Cooked chicken leftovers, cut into strips*
1 x tablespoon of vegetable oil
1 x heaped teaspoon of Tikka Spice powder
1 x teaspoon of salt
2 x large flour tortillas
A bag of mixed salad leaves
(optional: a small sprinkle of Sumac for over the salad)
For the red sauce
2 x tomatoes roughly chopped
2 x good sized spring onions roughly sliced
2 x heaped teaspoons of Al-Fez brand Harissa
2 x tablespoons of tomato ketchup
1 x large pinch of flaked sea salt (or any good quality salt)
(optional: 1 x crushed or finely ground clove of garlic)
To dress
2x tablespoons of tahini or tahini sauce per serving
Quick Chick Shawarma Directions:
1. Heat the vegetable oil in a frying pan, adding the salt and tikka powder, then the cooked chicken, stirring until spiced oil coats the chicken.
2. Place the salad leaves on the tortillas in a central line, then stir chicken again.
3. Mix the red sauce ingredients and pour or spoon over the salad to taste, stir chicken.
4. Stir the chicken more – the smaller bits should be getting nice and crisp
5. Spoon the tahini over the salad
6. Keep stirring the chicken until its golden.
7. Remove chicken from heat.
8. Sprinkle the chicken over the salad
9. Top with any remaining red sauce to taste.
10. Roll up tortilla and enjoy! (it feels more authentic to wrap tortilla in greaseproof paper)
NOTES:
* We make this the day after we have a roast chicken. Usually the legs, wings and some other bits of brown meat are left and this is enough for two small shawarmas or one good meaty one. Alternatively buy some pre-cooked chicken pieces, or cook some chicken especially. It’s important for the authentic taste and texture that the chicken is pre-cooked before the 2nd shawarma cooking – so obviously re-heat it thoroughly to avoid the possibility of (some would say authentic) food poisoning…
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