A delicious & clever meal that is so tasty!

Chicken and cauliflower Shawarma

This recipe is a fabulous family meal. I love it as it so aligned with my philosophies on food. It is a flexitarian meal which so imply means we are eating a little less meat, with a little more discernment and we are squeezing in a little extra veg in the form of seasonal cauliflower, Irish potatoes and sweet red peppers. To me this dish is so reminiscent of summers travelling; gyros in Greece, kebabs in Turkey .. but it is a more sustainable, local and better for you version. 

This cooks beautifully on the BBQ too on skewers or cooked on a metal baking tray. The butter will create some little flames but this just adds to the little charred effect.  The tzatziki is a winner and the combination of sour cream and Greek yogurt make it even a little more luxurious. Be sure to give this one a go… there is so much flavour and freshness and texture. 

With fun and deliciousness, 

Aisling Signature
Chicken and cauliflower Shawarma

Oven Roast Cauliflower & Chicken Shawarma with Flatbread and Tzatziki

crispy and spicy, the perfect mid week meal
Print Pin
Main Course
mid week meal
plant based
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4



Shawarma Butter

  • 100 g butter
  • 1 ½ tsp cumin
  • 1 ½ tsp smoked paprika
  • 1 tsp turmeric
  • ½ tsp all spice
  • ¼ tsp chili flakes
  • 1 tsp cinnamon
  • juice ½ lemon
  • 2 cloves garlic

Over Roast Shawarma

  • 3 chicken fillets
  • ½ head cauliflower
  • 2 peppers
  • 6 small potatoes


  • 100 g sour cream
  • 100 g Greek yoghurt
  • Big handful mint
  • 1 red onion
  • 4 baby cucumbers
  • 100 g rocket


  • 300 g plain flour
  • ½ tsp salt
  • 185 ml milk
  • 50 g butter melted / olive oil



  • Shawarma Butter: Combine the soft butter with all the spices, lemon juice and garlic. Mash together.
  • Roughly chop up the cauliflower, peppers and chicken ( and potatoes if using). Coat these in the butter and pour them out onto a baking tray. Roast in a preheated oven at 180℃ for 25 minutes or until the chicken is fully cooked.
  • Flatbreads: Weigh out the flour, and add the salt. Warm the milk and melt the butter. Combine the wet and dry ingredients and form into a dough. Knead for 2 minutes, cover lightly and rest for 30 minutes. Divide into 8 balls, roll out into circles. Brush a griddle pan with a little oil ( a normal pan works fine, too ) and cook for about 1 ½ - 2 minutes on each side. Watch as the bubbles form, then flip. Keep warm and soft by wrapping them in a warm tea towel until the full batch is cooked.
  • Tzatziki: Grate the cucumber ( drain out the water), dice the onion, and shred the mint. Combine all the ingredients together and season well.
  • Serving: To serve, place a flatbread on a plate, spoon over plenty of tzatziki, top with rocket, and spoon on the buttery shawarma chicken and cauliflower mix.
  • Garnish with red onion rings, fresh chilli, cucumber ribbons, and fresh coriander.Serve and enjoy.