Recipe: Chicken Shawarma Feast


  • 1 pack marinated Free Range Chicken Cutlets
  • 1 cup Greek yoghurt
  • 1 garlic clove, crushed
  • 1 tsp cumin
  • Squeeze of lemon juice
  • Salt & pepper
  • 6 flatbreads
  • Cos lettuce, sliced
  • Whole tomatoes, sliced


  • Salads for FeastCombine yoghurt, garlic, cumin and lemon juice in a bowl and mix well.  Cover and store in fridge until ready to use.  Can be done 2 days ahead.
  • Heat BBQ or heavy based pan on stove on medium high.   Place chicken cutlets skin side down and cook for 6-8 minutes until skin is crispy and a little charred.  Turn over chicken pieces and continue cooking for 5 mins or until chicken is cooked through.  Remove to plate and cover loosely with foil and rest for 5 mins.
  • To serve, slice chicken onto platters and serve alongside yoghurt sauce, tomato, lettuce and flatbreads.
  • Can also be cooked as part of a Middle Eastern feast and served with Lamb Koftas, Spiced Chickpea Salad, Rice Pilaf, Chargrilled Vegetable Platter and Shredded Red Cabbage Carrot Salad.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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