Chicken Shawarma Plate Recipe
Marinated grilled chicken, rice, hummus, salad, pita
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Ingredients
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Chicken Marinade and Grilling
Rice
Hummus
Salad
Pita Bread
Method
Chicken Marinade and Grilling
- 1
Prepare the marinade
In a large bowl, whisk together the yogurt, olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne pepper, salt, and black pepper.
- 2
Marinate the chicken
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
- 3
Grill the chicken
Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken thighs for 5–7 minutes per side, or until cooked through and nicely charred. Let rest 5 minutes before slicing.
Rice
- 4
Hummus
- 5
Blend the hummus
In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, and salt. Blend until smooth. Add cold water 1 tablespoon at a time until desired consistency is reached. Taste and adjust seasoning if needed.
Salad
- 6
Prepare the salad
In a salad bowl, combine romaine lettuce, cucumber, tomato, and red onion. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour dressing over salad and toss to combine.
Pita Bread
- 7
Warm the pita
Lightly warm the pita bread in a dry skillet over medium heat for 1–2 minutes per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes.
