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Shawarma Plate Recipe

Middle Eastern · Main course · 50 min total

A classic Middle Eastern street food turned into a hearty plate, featuring spiced chicken, fluffy rice, warm pita, and fresh veggies with garlic sauce.

Ingredients

• 1 lb boneless skinless chicken thighs
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp ground cardamom
• Salt and pepper to taste
• 2 cups cooked basmati rice
• 4 pita bread rounds
• 1 cup chopped tomatoes
• 1 cup chopped cucumbers
• 1/2 cup chopped fresh parsley
• 1/2 cup plain yogurt
• 2 tbsp tahini
• 1 tbsp lemon juice (for sauce)
• 1 clove garlic, minced (for sauce)

Instructions

1. In a bowl, combine olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, cumin, coriander, paprika, turmeric, cardamom, salt, and pepper. Add chicken thighs and marinate for at least 15 minutes.
2. Grill or pan-sear the chicken over medium-high heat for 5-7 minutes per side until cooked through. Let rest, then slice thinly.
3. For the garlic sauce, mix yogurt, tahini, 1 tbsp lemon juice, and 1 minced garlic clove. Season with salt.
4. Warm pita bread in a dry skillet or oven.
5. Assemble plates: place a scoop of rice, sliced chicken, chopped tomatoes, cucumbers, and parsley. Drizzle with garlic sauce and serve with warm pita.
6. Optional: add pickled turnips or hot sauce.

Tips

• Marinate overnight for deeper flavor.
• Serve with extra lemon wedges.
• Leftover chicken keeps well for 3 days in the fridge.

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