July - Chicken Shawarma with watermelon, mint and feta salad

July - Chicken Shawarma with watermelon, mint and feta salad


  • Chicken shawarma paste mix
  • 1 lemon juice and zest
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. smoked paprika, ground cumin, ground coriander
  • ½ tsp. salt
  • Pinch ground nutmeg, cinnamon and chilli flakes
  • 8 boneless, skinless chicken thighs
  • Watermelon salad
  • 350g water melon, cubed
  • 120g feta cheese, cubed
  • 30g red onions thinly sliced
  • ½ cucumber, cut into chunks
  • Bunch mint
  • 1/2 tbsp. olive oil
  • 1 lime juice
  • 4 wholemeal pitta breads, approx. 67g each

Preparation time:

Cooking time:

Skill level:





  1. Tip all the shawarma paste mix ingredients into a tupperware box. Mix well and add the chicken thighs. Massage the spicy paste well into the meat. Cover and marinade for at least 30 minutes in the fridge.

  2. Meanwhile add the watermelon, cucumber, red onion and feta to a bowl. Add some chopped mint and drizzle with olive oil and lime juice.

  3. Preheat the oven to 220C. Place the chicken on a lined baking sheet and cook for 20-25 minutes until cooked through. 

  4. Pop the pitta bread in the toaster. 

  5. Remove the chicken and serve with the salad and pitta bread.

Nutritional information per serving:









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