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Crispy Chicken Shawarma Wraps, Garlic Toum

Imagine having your favourite takeaway in the comfort of your home without any of the guilt. These crispy chicken shawarmas taste exactly like the real deal and are ready in no time at all. Served with a punchy toum sauce made from garlic its that classic familiar flavour, but made someone healthy by grilling in the oven.

Prep

20m

Cook

20m

Total

40m

Ingredients

Method

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Step 1

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For

4

M

I

For the chicken:

1

kg

Chicken thighs, skinless, boneless

3

Garlic cloves, grated

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Notes

I reccomend marinating the chicken for as long as you can, but if you are short on time you can cook straight away.

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M

Michael A

25 days ago

This was fantastic! We couldn’t find the hot pepper paste listed in the recipe so we used sambal olek.

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James O'Sullivan

23 days ago

Getting creative with sambal olek is a great switch for the hot pepper paste, and I'm glad you enjoyed it! If you ever find anything else that's tricky to locate, feel free to ask for more substitution tips.

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homepage-image

Crispy Chicken Shawarma Wraps, Garlic Toum

Imagine having your favourite takeaway in the comfort of your home without any of the guilt. These crispy chicken shawarmas taste exactly like the real deal and are ready in no time at all. Served with a punchy toum sauce made from garlic its that classic familiar flavour, but made someone healthy by grilling in the oven.

Prep

20m

Cook

20m

Total

40m

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

For the chicken:

1

kg

Chicken thighs, skinless, boneless

3

Garlic cloves, grated

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

I reccomend marinating the chicken for as long as you can, but if you are short on time you can cook straight away.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel

M

Michael A

25 days ago

This was fantastic! We couldn’t find the hot pepper paste listed in the recipe so we used sambal olek.

Like

Reply

Cancel

James O'Sullivan

23 days ago

Getting creative with sambal olek is a great switch for the hot pepper paste, and I'm glad you enjoyed it! If you ever find anything else that's tricky to locate, feel free to ask for more substitution tips.

Like

Reply

Cancel