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.
Grilled Chicken Shawarma with Chickpea Rice & Minty Sumac Slaw
Celebrate the vibrant flavours from the Middle East & North Africa. Starring tender free-range chicken thighs, coated in a warm Shawarma spice blend and grilled until golden. Pair them with a bright and refreshing minty sumac slaw, spicy chickpeas, fluffy brown rice and a more-ish yoghurt harissa drizzle. Delish!
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 2 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 2 onion
- 230g chickpeas (Chickpeas, water, salt)
- 1 tsp sumac
- 1 unwaxed lemon
- 1 handful of fresh mint
- 2 carrot
- 1 red cabbage
- 2 tbsp shawarma spice mix (Black Pepper, Garlic, Cinnamon, Pimento, Nutmeg, Oregano, Cardamom, Chilli Powder, Clove, Sea Salt)
- 200g brown rice (100% Brown Rice)
- 600g British Free Range chicken thighs
Nutritional Information
Calories: 661
Protein: 43g
Carbs: 62g
Fat: 23g
Grilled Chicken Shawarma with Chickpea Rice & Minty Sumac Slaw
Celebrate the vibrant flavours from the Middle East & North Africa. Starring tender free-range chicken thighs, coated in a warm Shawarma spice blend and grilled until golden. Pair them with a bright and refreshing minty sumac slaw, spicy chickpeas, fluffy brown rice and a more-ish yoghurt harissa drizzle. Delish!
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, 2 large bowls, a small bowl, a peeler or julienne peeler & a sieve
Get the rice on & marinate the chicken
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Add the chicken to a large bowl and toss with the shawarma spice and 1 tsp oil. Season with salt and pepper. Leave to marinate
Make the slaw
- Meanwhile, trim and finely slice the cabbage. Peel the carrots into ribbons, then slice into long, thin strips (use a julienne peeler or spiralizer if you have one). Pick the mint leaves from the stalks and finely chop. Halve the lemon
- To the other large bowl, add half the mint, the cabbage, carrot, sumac and the juice from the lemon. Season with salt and pepper. Mix well to coat then set aside
Cook the chicken & chickpeas
- Lay the chicken thighs flat onto the foil-lined baking tray and grill for 16 mins, turning once halfway, until golden and cooked through
- Drain the chickpeas. Finely dice the onions
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and cook for 5-6 mins, until soft
- Add half the harissa and cook for 1 min. Add the chickpeas and cook for 2 mins, until heated through
Make the yoghurt sauce
- In the small bowl, mix together the yoghurt, remaining harissa and remaining mint. Season with salt and pepper
- Once the rice is cooked, add it to the chickpea pan and stir to coat
Last bits & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Thinly slice the chicken thighs
- Serve the chickpea rice and slaw into bowls, topped with the sliced chicken. Drizzle over the yoghurt sauce
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