Chicken Shawarma Recipe
Marinated chicken served with rice
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Ingredients
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Marinade
Rice
Garnishes
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, olive oil, lemon juice, salt, and black pepper. Mix well to form a marinade.
- 2
Marinate the Chicken
Add the boneless chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for better flavor.
Cooking the Chicken
- 3
- 4
Rest the Chicken
Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing.
Cooking the Rice
- 5
Rinse the Rice
Rinse 1 cup of long-grain rice under cold water until the water runs clear to remove excess starch.
- 6
Cook the Rice
In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1 tsp of salt. Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and simmer for about 15-20 minutes until the rice is tender and water is absorbed.
- 7
Serving
- 8
Plate the Dish
Slice the rested chicken and serve it over a bed of fluffy rice. Garnish with chopped parsley, sliced cucumber, sliced tomatoes, and a drizzle of tahini sauce to taste.
