Wren's Recipes: Easiest Chicken Shawarma and Homemade Labneh

Wren's Recipes: Easiest Chicken Shawarma and Homemade Labneh

This is on repeat at Wrens house - a take on traditional chicken shawarma. Her kids actually request this and what’s great is that there are so many ways to customize it. Serve it with a homemade Labneh (yogurt based dip) Other great options - serve with pita (kids can make it into wraps), hummus, falafel and chopped Israeli salad (diced tomato, diced cucumber, a bit of chopped parsley, lemon juice and olive oil


8-10 small boneless, skinless chicken thighs (could use chicken breast but more flavour in the thigh)
1 small onion thinly sliced
3-4 tbsp olive oil
2 cloves garlic minced
1/2 lemon
2 tbsp paprika
1 tbsp coriander
1 tbsp salt

2 cups plain Greek yogurt (I like SKYR)
Olive Oil
Everything but the bagel topping


Marinate Chicken overnight in all ingredients.
Preheat oven to 425. Remove chicken from marinade and place on a sprayed baking sheet. Bake 25-30 mins (rotate halfway through). Remove from oven and slice chicken very thin. Heat a pan with 1 tbsp oil over medium high heat. Add chicken in batches and crisp up a few mins a side.

Place yogurt in a thin dish towel or cheesecloth. Squeeze out water and tie towel to your faucet (or something that will allow you to hang the dish towel. Let it sit for a few hours (water will continue to drip out). To serve, spread on a plate using a spoon. Season with a bit of salt, torn up dill, drizzle of olive oil and a sprinkle of paprika.