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Chicken Shawarma Plate Recipe

Middle Eastern · Main course · 45 min total

Juicy, spiced chicken thighs served over fluffy basmati rice with warm pita, creamy hummus, and a tangy tahini sauce. This homemade version rivals your favorite takeout.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 3 tbsp olive oil, divided
• 2 tbsp lemon juice
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup basmati rice
• 1.5 cups chicken broth
• 4 pita breads
• 1 cup hummus
• 1/2 cup tahini sauce
• 1 cup chopped cucumber
• 1 cup chopped tomato
• 1/2 cup chopped fresh parsley

Instructions

1. In a bowl, combine 2 tbsp olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cayenne, salt, and pepper. Add chicken thighs and coat well. Marinate at least 15 minutes (or up to overnight).
2. Rinse basmati rice until water runs clear. In a saucepan, heat 1 tbsp olive oil over medium heat. Add rice and stir for 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
3. While rice cooks, heat a large skillet or grill pan over medium-high heat. Cook chicken thighs for 5-7 minutes per side until charred and cooked through (internal temp 165°F). Let rest 5 minutes, then slice into strips.
4. Warm pita breads in a dry skillet or oven. Assemble plates: serve rice, sliced chicken, pita, hummus, and tahini sauce. Top with cucumber, tomato, and parsley.

Tips

• For extra flavor, add a pinch of cinnamon or allspice to the marinade.
• Tahini sauce: whisk 1/4 cup tahini, 1/4 cup water, 2 tbsp lemon juice, 1 clove minced garlic, and salt to taste.
• Leftover chicken keeps refrigerated for up to 3 days; reheat in a skillet.
• Substitute chicken breasts for thighs, but reduce cooking time to avoid dryness.

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