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Chicken Shawarma

An easy summer showstopper, Chicken Shawarma combines juicy chicken salad with naan, sweet potato fries and salty feta.




30 mins, plus marinating


45 mins


  • 1 pack Carla's Shawarma Blend

  • 500g chicken breast/thigh

  • 4 sweet potatoes

  • 4 fresh naan bread

  • 225g hummus

  • 1 romaine lettuce

  • 1 cup cherry tomatoes

  • 2 cucumbers

  • 1 avocado

  • 225g feta cheese

  • ½ bunch fresh mint

  • 6 tbsp smoky chipotle mayo

  • 2 tbsp olive oil

  • Salt & pepper

  • 8 wooden skewers


Step One

  1. Combine chicken with the Shawarma blend and toss to combine. Seal and chill for at least 1 hour or up to 12 hours

  2. Soak your wooden skewers for at least 30 minutes

  3. Preheat oven to 220°C

Step Two

  1. Cut the sweet potatoes into matchsticks

  2. Place them on a large baking sheet and drizzle with olive oil, salt and pepper. Gently toss with your hands to evenly coat 

  3. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potato fries to be tender, but  crisp

Step Three

  1. Set your grill, grill pan or skillet to medium–high heat Thread the chicken pieces onto skewers and discard any leftover marinade

  2. Grill the chicken until lightly charred and cooked through, turning skewers occasionally throughout cooking, about 10-12 minutes in total

  3. Transfer skewers onto a plate

Step Four

  1. To assemble the chicken shawarma, spread each piece of naan with hummus. Top with the lettuce, tomatoes, sliced cucumber, sliced avocado, crumbled feta cheese and the chicken skewers

  2. Garnish with mint and a drizzle of the smoky chipotle mayo 

  3. Serve alongside the sweet potato fries

Carla's product used in this recipe:

Chicken Shawarma Blend

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