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Chicken Shawarma

Updated: Apr 2

Looking for a quick, fun and tasty weekend meal? This is it! The great thing about this recipe is you only need to cook one item and all it takes is 15 minutes from prep to serving.

I always use chicken breast but you can sub and use beef strips (but I insist chicken is better). The fun part is always assembling the shawarma and using your hands to eat it as well. Kids love this meal and guess what, it’s also quite healthy and makes for a fun family meal where everyone gets to build their own shawarma once you lay everything on the table.

Serves 2

• 2 Pita bread

• 2 pieces, boneless chicken breasts

• ½ cup chopped parsley

• ½ cup chopped mint

• ½ cup pickled red onion or fresh cut red onion slices

• A large handful of fresh salad greens

• 3 tbs olive oil

• 1tsp ground cumin

• ½ tsp ground coriander

• ¼ tsp ground black pepper

• ¼ cup whole milk

• 6 balls Sirimon labneh

• ½ tsp Salt

• Chili oil


Take your chicken and season it well with the cumin, coriander, black pepper, salt and olive oil. Heat up your skillet or pan to a high heat and once it begins to lightly smoke, place your chicken breasts in, and turn the heat down to medium. Cook the chicken for about 5 minutes on one side before turning it over. Once you have turned it over, turn the heat down to low.


As the chicken cooks through, place your labneh and milk into a blender and blend into a smooth creamy paste.


Check on your chicken to make sure its properly cooked through. If you insert a knife to the thickest part of your chicken, any juices should run clear. If there’s any red, you chicken still needs a bit of time to cook through.

Once the chicken is ready, place it on a chopping board and use two forks to shred your chicken.

You are now ready to plate up.


Spread your whipped labneh halfway across the plate in swirls, be generous. Then layer your chicken, salad leaves and pita bread one after the other in that order. Sprinkle your onions between the chicken and salad leaves.

Drizzle the chili oil over the chicken and onto the labneh according to how spicy you like it, then garnish with a sprinkling of parsley and mint and you’re ready to serve.

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