Chicken Shawarma

By Josephine
  • Cook: 25 min
  • Servings: 4


  • 4 large flatbread or wraps
  • 400 g chickens
  • 0.5 pointy cabbage
  • 8 dates
  • 100 g almonds - roasted and chopped

Tahini dressing

  • 4 tbsp tahini
  • juice from 1 lemon
  • salt
  • 0.5 tsp sugar
  • water

Parsley and Apetina mash

  • 150 g Apetina® Original slice (or you can use a herb version in oil)
  • a handful of fresh leaf parsley
  • juice from 0.5 lemon


The tahini dressing is amazingly good and pairs well with the sweetness of the dates, the salty Apetina mash and the crunchy almonds.


You can use also serve it in pita breads instead.

Shawarma has become quite popular and in any larger city you can buy them on pretty much every street corner. They are called everything from döner kebab to gyros – but basically they consist of the same: Soft bread, salad, kebab meat and dressing! It is a wonderful combination that most people can’t resist! But hey, those magic four ingredients could easily be twisted into something a little different but even tastier.

First, go grab the delicious bread we love! Then honor the Middle East where the shawarma originates from by using dates, tahini and lemon in the salad! Inspired by the many small local shawarma shops in Copenhagen, I’ve added white cheese too – here mashed with parsley and lemon. All these flavors pair amazingly well with chicken. So here you go, my recipe for homemade street food at its very best.


Fry the chicken in some oil with a little salt and pepper. Use two forks to pull the chicken meat apart. Chop the cabbage. Mix all the ingredients for the tahini dressing, add water until you have the desired texture, season to taste. Mix some of the dressing with the cabbage, dates and nuts. At last mash the Apetina white cheese with chopped parsley and lemon juice. Now grab a wrap, add a little of each filling and finish off with extra dressing. Enjoy!


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