Make the Middle Eastern classic: marinated, grilled chicken or butternut squash shawarma, homemade flatbread and tzatziki

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Learn how to make the Middle Eastern classic: marinated, grilled chicken or butternut squash shawarma, served in a fluffy homemade flatbread with tzatziki.

Proper marinating is the secret to deliciously authentic shawarma, and in this class you’ll learn all the tips and tricks for infusing maximum flavour into your chicken or butternut squash.

We’ll be making simple homemade flatbread too, as well as zingy tzatziki and a fresh tomato salad, for the full kebab experience. We’ll be cooking inside, but this recipe is just as easy to recreate on the barbecue.

What you'll learn:

  • Learn the secrets of marinating
  • Discover tips for grilling and barbecuing
  • Perfect your knife skills
  • Learn an easy flatbread recipe you’ll use again and again

Serves: 2 people

Duration: This class will last approximately 1 hour 30 minutes

Prepare ahead instructions: If you would like to make a vegetarian or vegan shawarma, please make sure your butternut squash is peeled and cut into ½ cm slices.

Please have all your other ingredients weighed out and ready along with the equipment you’ll need.

Shopping list (serves 2)

Fruit & Veg - Prepare ahead by washing fruit & vegetables, but no need to peel and chop

  • 1 onion
  • 3 cloves garlic
  • 1 lemon
  • 1 large tomato
  • ½ cucumber
  • Handful fresh flat leaf parsley

Shawarma filling:

  • 4 boneless, skinless chicken thigh fillets, for a chicken shawarma
  • or
  • 385g butternut squash slices, for a vegetarian/vegan shawarma


  • 270g Greek yogurt, divided into 250g & 20g (or coconut yogurt, for a dairy free alternative)

Store cupboard

  • 2 tbsp extra virgin olive oil
  • 2 tbsp baharat spice
  • ½ tbsp dried mint
  • Pinch sumac
  • 165g self-raising flour (can be substituted with plain flour, adding 1 tsp baking powder), plus extra for dusting
  • 1¼ tsp salt, divided into ¼ tsp for the flatbread, ½ tsp for the tzatziki and ½ tsp for the marinade
  • 70g tepid water (this can be combined with the 20g yogurt when preparing for the cook-along)


  • Frying pan, ideally non stick
  • Baking tray lined with foil, for grilling
  • Chopping board
  • Chef’s knife
  • Box grater for grating an onion
  • Microplane, zester or fine grater
  • Tongs, for flipping flatbreads
  • 3 small bowls- 1 for making the marinade, 1 for flatbread and 1 for tzatziki
  • Rolling pin
  • Cling film
  • Spoons, for mixing and tasting
  • 2 serving plates

Wine pairing suggestion

  • Errazuriz Aconcagua Sauvignon Blanc - This sauvignon comes from Aconcagua, where the cool nights offer perfect growing conditions for sauvignon. With tingling gooseberry fruit and lime acidity, this acts as a fantastic ‘seasoning’ partner to shawarma. Alternatively a dry sauvignon blanc from New Zealand.

About your instructor: You’ll be led through this class with one of our experienced chefs from the Waitrose Cookery School.

  • Joining a virtual experience: Our Virtual Experiences will take place via Zoom. We’d recommend using a laptop or desktop if possible to make it easier for you to take part. Two days before your Virtual Experience, we’ll send you full details on how to join.
  • Please note we may record this session for internal purposes.
  • Please note terms and conditions apply.


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