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Rice Chicken Shawarma Plate & Garlic Sauce Recipe

Name: Gyro 101 - Scottsdales Rice Chicken Shawarma Plate & Garlic Sauce Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 lb boneless skinless chicken thighs; 1 cups plain yogurt; 2 tbs lemon juice; 2 tbs olive oil; 4 cloves garlic cloves, minced; 2 tsp ground cumin; 1 tsp ground coriander; 2 tsp ground paprika; 0.5 tsp ground turmeric; 0.25 tsp ground cinnamon; 0.25 tsp aleppo pepper or cayenne (optional); 1.5 tsp kosher salt; 0.5 tsp black pepper; 1.5 cups long-grain basmati rice, rinsed until water runs clear; 2.75 cups chicken stock or water; 1 tbs olive oil or butter; 0.5 cups onion, finely chopped; 1 cloves garlic clove, minced; 0.75 tsp salt; 0.25 tsp ground turmeric (optional for color); 2 tbs toasted pine nuts or slivered almonds (optional garnish); 2 tbs fresh parsley or cilantro, chopped (for garnish); 6 cloves garlic cloves, peeled; 0.5 tsp kosher salt; 2 tbs fresh lemon juice; 0.5 cups neutral oil (grapeseed or vegetable); 1 tbs olive oil (optional, for flavor); 1 tbs ice water (optional, to adjust texture); 1 cups tomato, diced; 1 cups cucumber, diced

Inspired by Gyro 101 - Scottsdale

Time1h 20m

Serves2

Make Rice Chicken Shawarma Plate & Garlic Sauce Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Chicken

1 lb boneless skinless chicken thighs

1 cups plain yogurt

2 tbs ReaLemon lemon juice

2 tbs olive oil

4 cloves Garlic cloves, minced

2 tsp Ground cumin

1 tsp Ground coriander

2 tsp Ground paprika

1/2 tsp Ground turmeric

1/4 tsp Ground cinnamon

1/4 tsp aleppo pepper or cayenne (optional)

1 1/2 tsp kosher salt

1/2 tsp black pepper

Rice

1 1/2 cups long-grain basmati rice, rinsed until water runs clear

2 3/4 cups chicken stock or water

1 tbs olive oil or butter

1/2 cups Onion, finely chopped

1 cloves garlic clove, minced

3/4 tsp Celtic sea salt

1/4 tsp ground turmeric (optional for color)

2 tbs toasted pine nuts or slivered almonds (optional garnish)

2 tbs fresh parsley or cilantro, chopped (for garnish)

Garlic Sauce (Toum-style)

6 cloves garlic cloves, peeled

1/2 tsp kosher salt

2 tbs fresh lemon juice

1/2 cups neutral oil (grapeseed or vegetable)

1 tbs olive oil (optional, for flavor)

1 tbs ice water (optional, to adjust texture)

Salad & Serving

1 cups tomato, diced

1 cups cucumber, diced

1/4 cups Red onion, thinly sliced

1 cups iceberg or romaine lettuce, shredded

2 each lemon wedges

1 tbs olive oil

1/2 tsp sumac (optional)

1/4 cups pickles or pickled turnips (optional)

Method

Marinated Chicken

Prepare marinade and marinate

In a bowl combine yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, aleppo or cayenne (if using), kosher salt and black pepper. Stir until smooth. Add chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 4–8 hours or overnight for best flavor.

Cook the chicken

Remove chicken from refrigerator 20 minutes before cooking. Preheat oven to 425°F (220°C) or heat a large skillet over medium-high heat with 1 tablespoon olive oil. For oven method: place marinated thighs on a rimmed baking sheet lined with foil or in a roasting pan, spread evenly and bake 18–22 minutes until internal temperature reaches 165°F (74°C) and edges are slightly charred; broil 1–2 minutes if you want more char. For stovetop: sear thighs 4–5 minutes per side until deeply browned and cooked through. Let rest 5 minutes, then slice thinly across the grain into 1/4-inch strips.

Rice

Sauté aromatics

Heat 1 tablespoon olive oil or butter in a medium saucepan over medium heat. Add the finely chopped onion and cook 3–4 minutes until soft and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Cook rice

Add the rinsed basmati rice to the pan and stir to coat the grains with oil and aromatics for 1 minute. Add chicken stock (or water), salt, and optional turmeric for color. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer 15 minutes. Turn off heat and let rest, covered, for 10 minutes without lifting the lid. Fluff with a fork and stir in toasted nuts and chopped parsley or cilantro if using.

Garlic Sauce (Toum-style)

Prep

Ensure garlic cloves are peeled and at room temperature. Use a clean, dry food processor or high-speed blender.

Emulsify

Add garlic cloves and kosher salt to the food processor. Pulse to mince the garlic very finely, scraping down sides as needed. Add the lemon juice and pulse briefly. With the processor running, very slowly drizzle in the neutral oil in a thin, steady stream (this may take 2–4 minutes). As the oil incorporates, the mixture will thicken into a pale, creamy emulsion. If you want a touch of olive oil flavor, add the 1 tablespoon olive oil near the end while continuing to drizzle. If the sauce seems too thick or breaks, add 1 tablespoon ice water and pulse to bring it together. Taste and adjust salt or lemon.

Store

Transfer sauce to a jar and refrigerate for up to 1 week. Bring to room temperature and whisk before serving if it firms up.

Salad & Serving

Assemble salad

In a bowl combine diced tomato, diced cucumber, shredded lettuce and red onion. Toss with 1 tablespoon olive oil, a squeeze of lemon, a pinch of salt and the optional sumac.

Plate

Divide the rice between two plates (about 3/4 cup cooked rice per serving). Arrange sliced shawarma chicken over rice. Add a portion of the salad and pickles to the side. Spoon 2–3 tablespoons garlic sauce per plate or serve sauce on the side. Garnish with toasted nuts, chopped parsley/cilantro and lemon wedges.

Serve

Serve warm. Leftover chicken and rice keep well refrigerated for 3–4 days.