Shawarma Plate Recipe
Marinated chicken served with rice and salad.
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Ingredients
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Chicken Marinade
Rice
Salad
Method
Chicken Marinade
- 1
Prepare the Marinade
In a large bowl, combine Greek yogurt, minced garlic, ground cumin, paprika, turmeric, cinnamon, olive oil, salt, black pepper, and lemon juice. Mix well until smooth.
- 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, preferably overnight for better flavor.
Rice
- 3
Cook the Rice
In a medium saucepan, bring the water to a boil. Add the long-grain rice and salt. Stir once, cover with a lid, and reduce the heat to low. Simmer for about 15-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Salad
- 4
Prepare the Salad
In a large bowl, combine diced cucumber, diced tomatoes, thinly sliced red onion, and chopped parsley. Drizzle with olive oil and lemon juice. Season with salt and black pepper to taste. Toss gently to combine.
Cooking the Chicken
- 5
Cook the Chicken
Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken for about 5-7 minutes per side, or until fully cooked and golden brown. Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
Assembly
- 6
Assemble the Shawarma Plate
Slice the grilled chicken into strips. Serve over a bed of rice, with a generous portion of salad on the side. Garnish with extra parsley if desired.
