The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken shawarma with houmous & wedges
Prepare to be wowed! This Middle Eastern takeaway classic combines juicy chicken rubbed in our special shawarma spice mix, with home-made houmous (you’ll never want to buy ready-made again), a refreshing minty salad and chunky potato wedges. It’ll take you straight to the souk...
SWK: High protein
Plants 7
SWK: High fibre
fake away
Serving size
Ingredients
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 400g potatoes
- 1 midi cucumber
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 110g baby tomatoes
- 230g chickpeas (Chickpeas, water, salt)
- 1 unwaxed lemon
- 2 skinless chicken breasts
- 1 tbsp shawarma spice mix (Black Pepper, Garlic, Cinnamon, Pimento, Nutmeg, Oregano, Cardamom, Chilli Powder, Clove, Sea Salt)
- 1 little gem lettuce
- 4 radish
- 1 onion (use half)
- 1 handful of fresh mint
Nutritional Information
Calories: 583
Protein: 51g
Carbs: 59g
Fat: 6.3g
Ingredients
- 200g baby tomatoes
- 1 handful of fresh mint
- 460g chickpeas (Chickpeas, water, salt)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 unwaxed lemon
- 4 skinless chicken breasts
- 2 tbsp shawarma spice mix (Black Pepper, Garlic, Cinnamon, Pimento, Nutmeg, Oregano, Cardamom, Chilli Powder, Clove, Sea Salt)
- 2 little gem lettuce
- 8 radish
- 1 cucumber
- 1 onion
- 800g potatoes
Nutritional Information
Calories: 574
Protein: 50g
Carbs: 56g
Fat: 6.2g
Chicken shawarma with houmous & wedges
Prepare to be wowed! This Middle Eastern takeaway classic combines juicy chicken rubbed in our special shawarma spice mix, with home-made houmous (you’ll never want to buy ready-made again), a refreshing minty salad and chunky potato wedges. It’ll take you straight to the souk...
Cook time:
35 mins
Cuisine:
Middle Eastern
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Get the wedges in the oven
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Cut the potatoes into thin wedges, then put them on a baking tray lined with baking paper. Spritz with cooking spray, lightly season and roast for 25-30 mins.
Make your houmous
- Meanwhile, drain and rinse the chickpeas, then cook in boiling water for 10 mins. Drain, keeping 50ml water (100ml for 4 portions) in the pan.
- Add the yogurt, garlic paste and a squeeze of lemon juice (to taste), then lightly season to taste with salt. Mash well and set aside.
Spice & sear the chicken
- At the same time, put the chicken breasts into a bowl and coat with three-quarters of the spice mix.
- Spritz a large, non-stick, ovenproof frying pan with cooking spray and put it over a high heat. Fry the chicken for 5 mins, until beginning to blacken slightly.
- Turn the chicken, cook for 1 min, then put the pan in the oven for 10 mins, until the chicken is cooked through.
Toss the salad
- Trim the lettuces, then halve and roughly chop the leaves. Trim the radishes and cut each into wedges.
- Dice the cucumber into 1cm chunks, peel and finely slice half the onion (all of it for 4 portions), and roughly dice the tomatoes. Finely chop the mint leaves.
- In a large bowl, combine the salad veg and mint and lightly season. Squeeze in the rest of the lemon juice and add a pinch of the remaining spice mix (both to taste), then toss to coat.
Slice & serve
- On a separate board, slice the chicken.
- Serve the chicken, salad and houmous with the wedges.