Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Chicken Shawarma
Spiced, marinated chicken roasted until crisp at the edges — pile into wraps with garlic sauce and pickles.
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20 minPrep🔥
30 minCook🍽️
4Serves📊
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Ingredients
- 700g chicken thigh fillets
- 3 tbsp olive oil
- Juice of 1 lemon
- 3 garlic cloves, grated
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp coriander
- 1 tsp turmeric
- 1/2 tsp cinnamon
- Salt and pepper
- To serve: flatbreads, garlic sauce, pickles, salad
Instructions
- Mix all the marinade ingredients and coat the chicken; rest at least 2 hours.
- Roast at 220C for 25-30 minutes until cooked and charred at the edges.
- Rest, then slice thinly.
- Pile into warm flatbreads with garlic sauce, pickles and salad.
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Tara’s tips
- Thigh meat stays juicy; don't use breast.
- Crank the oven high and let the edges crisp.
Serving suggestions
- Wrap it all up tightly and enjoy.
Storage & reheating
Keeps 3 days; great in salads and wraps.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Quick garlic sauce?
Blend garlic with mayo, lemon and a little oil.
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