Method

Marinate chicken: Combine yoghurt, Kashmiri chilli, cumin, coriander, garam masala, garlic paste, lemon juice, oil, and salt. Coat chicken thighs thoroughly. Marinate minimum 30 minutes (ideally overnight refrigerated).
About 30 min
Tip: Overnight marination transforms the chicken — the spices penetrate deeply and the yoghurt tenderises the meat significantly.
Grill chicken: Heat a cast iron griddle or barbecue to very high heat. Grill chicken thighs 6–7 minutes per side until cooked through, charred in places, and slightly smoky. Rest for 5 minutes, then slice thinly across the grain.
About 15 min
Tip: The char marks and slightly crispy edges are essential to Indian shawarma. Do not use a non-stick pan for this — you need real searing heat.
Assemble: Warm the flatbread on the griddle. Spread garlic sauce generously. Add shredded cabbage, pickled/raw onion, then sliced chicken. Drizzle more garlic sauce. Optional: add a few hot fries. Roll tightly. Press on the hot griddle for 1 minute to seal. Serve wrapped in foil, cut in half.
About 5 min
Tip: Pressing the assembled shawarma roll on the griddle seals it and adds a satisfying crunch to the bread exterior.

Nutrition per serving (estimate)

Contains: gluten, dairy