Chicken Shawarma Plate Recipe
Served with yellow rice, mini Greek salad, hummus, and pita.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Shawarma
Yellow Rice
Mini Greek Salad
Hummus
Pita Bread
Method
Chicken Shawarma
- 1
Marinate the Chicken
In a large bowl, combine olive oil, minced garlic, ground cumin, paprika, turmeric, cinnamon, allspice, salt, black pepper, lemon juice, and yogurt. Mix well to create a marinade.
- 2
Add Chicken to Marinade
Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour (or up to overnight) to allow flavors to meld.
- 3
Yellow Rice
- 4
Prepare the Rice
In a medium saucepan, heat olive oil over medium heat. Add the long-grain rice and toast for about 2 minutes, until slightly golden.
- 5
Cook the Rice
Add water, turmeric powder, and salt to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.
Mini Greek Salad
- 6
Combine Salad Ingredients
In a mixing bowl, combine diced cucumber, halved cherry tomatoes, thinly sliced red onion, and crumbled feta cheese.
- 7
Prepare Dressing
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- 8
Toss the Salad
Pour the dressing over the salad and toss gently to combine. Set aside.
Hummus
- 9
- 10
Serve
Transfer hummus to a serving bowl, drizzle with olive oil, and sprinkle paprika on top for garnish.
Pita Bread
- 11
Warm the Pita
Warm the pita bread in a non-stick skillet or oven for a few minutes until soft and pliable.
