Chicken / Beef / Lamb Shawarma Plate Recipe
Thin slices of marinated organic chicken, grass-fed beef and lamb, slow cooked on rotisserie.
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Ingredients
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Marinade & Protein
Assembly & Plate
Method
Marinade & Protein
- 1
Prepare the marinade
In a large bowl whisk together olive oil, Greek yogurt, lemon juice, minced garlic, ground cumin, ground coriander, turmeric, smoked paprika, allspice, cinnamon, black pepper, kosher salt and white vinegar until smooth and well combined.
- 2
Portion and marinate meat
Divide the marinade into three equal portions in separate bowls. Pat the chicken, beef and lamb dry with paper towels. Place each protein in its own bowl with a portion of the marinade, rubbing it in to coat thoroughly. Cover and refrigerate at least 4 hours, preferably overnight (8–12 hours) for best flavor penetration.
- 3
Bring to temperature
Remove the marinated meats from the refrigerator 30–45 minutes before cooking to come closer to room temperature; this promotes even cooking on rotisserie or in the pan.
Cooking (Rotisserie or Stovetop)
- 4
Cook on a rotisserie (preferred)
If using a rotisserie: stack the meats on the spit or arrange separately depending on spit size (do not compress too tightly). Cook over medium heat with indirect flame or low charcoal for 1–1.5 hours, rotating until exterior is deeply browned and internal temperatures reach: chicken 165°F (74°C), beef 130–140°F (54–60°C) for medium-rare to medium depending on preference, lamb 145°F (63°C) for medium. Baste occasionally with remaining marinade/oil. Let rest 10 minutes before slicing thinly against the grain.
- 5
Stovetop/oven alternative
If you don't have a rotisserie: preheat oven to 400°F (200°C). Heat 1 tablespoon olive oil in a heavy skillet over medium-high. Sear each protein in batches to get a deep brown crust (2–3 minutes per side). Transfer seared meats to a rack on a baking sheet and roast in the oven: chicken 18–25 minutes (to 165°F), beef 8–12 minutes (to desired doneness), lamb 18–25 minutes (to 145°F). Rest 10 minutes then thinly slice against the grain.
- 6
Thin-slice the meat
Using a sharp carving knife, slice chilled or rested meats very thinly (1/8–1/4 inch) against the grain to produce classic shawarma ribbons. Keep chicken, beef and lamb separate for plating.
Assembly & Plate
- 7
- 8
Plate the shawarma
On each plate arrange 3–4 oz (about 85–115 g) of each thinly sliced protein (chicken, beef, lamb) in separate piles or a combined fan. Spoon a generous dollop of hummus beside the meat, add pickles, dressed tomato and onion, a sprinkle of chopped parsley, and a lemon wedge. Drizzle tahini sauce over the meats or serve on the side. Finish with a light dusting of sumac over the meats and a small drizzle of extra virgin olive oil.
- 9