Shawarma Platter Recipe
Marinated chicken served with rice and salad.
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Ingredients
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Marinated Chicken
Rice
Salad
Method
Marinated Chicken
- 1
- 2
Marinate Chicken
Add chicken thighs to the marinade and ensure they are well coated. Cover and refrigerate for at least 1 hour, or preferably overnight for best flavor.
- 3
- 4
Slice Chicken
Remove from heat and let the chicken rest for 5 minutes before slicing it into strips.
Rice
- 5
Rinse Rice
Rinse basmati rice under cold water until the water runs clear to remove excess starch.
- 6
Prepare Rice
In a pot, combine rinsed rice, water, and salt. Bring to a boil over high heat.
- 7
Cook Rice
Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender and water is absorbed.
- 8
Fluff Rice
Remove from heat and let sit, covered, for an additional 5 minutes. Fluff with a fork before serving.
Salad
- 9
Prepare Salad Vegetables
In a large bowl, combine diced cucumber, tomato, red onion, and parsley.
- 10
Dress Salad
Drizzle olive oil and lemon juice over the salad mixture, then season with salt and pepper.
- 11
Mix Salad
Toss gently to combine all ingredients until well mixed.
