• 2 boneless, skinless chicken thighs
  • Shwarma Spice Mix:
  • 1 tablespoon cinnamon
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon all spice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Olive Oil
  • Spicy Tahina:
  • 2 tablespoons Tahini Paste
  • 1 tablespoon lemon juice
  • 3 tablespoons water
  • 1 tablespoon harissa
  • 1/2 white onion, finely sliced
  • 1 tablespoon lemon juice
  • 1 teaspoon sumac
  • 2 pieces gem lettuce
  • 2 Slices wholemeal bread


  1. Combine the spices in a mixing bowl.
  2. Dry the chicken thighs and coat them in the spice mix with a little olive oil.
  3. Heat a tablespoon some olive oil in a frying pan. Cook the chicken thighs until crispy and golden on each side. (About 3-4 minutes each side).
  4. If they're not fully cooked through, put them in the oven for 5-10 minutes on 175C.
  5. Combine the sliced onions with lemon and sumac and leave to marinate.
  6. To make the tahina, combine all ingredients in a bowl or jar and whisk until smooth or shake the jar until thoroughly combined.
  7. Toast the slices of bread.
  8. Place the chicken on the toasted bread. Drizzle generously with the tahina. Top with the sumac onions and then with the lettuce. Drizzle a little of the leftover onion marinade onto the lettuce pieces. Top with the second piece of bread.