Chicken Shawarma Platter Recipe
Yogurt marinated chicken, garlic, lemon, spices, turmeric rice, fattoush salad, hummus, beet dip, pickles, pita & garlic sauce.
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Ingredients
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Marinated Chicken
Turmeric Rice
Fattoush Salad
Hummus & Beet Dip
Pickles & Garlic Sauce
Method
Marinated Chicken
- 1
Prepare Marinade
In a bowl, combine plain yogurt, minced garlic, lemon juice, ground cumin, ground coriander, ground paprika, ground turmeric, salt, and black pepper. Mix well.
- 2
Marinate Chicken
Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- 3
Turmeric Rice
- 4
Cook Rice
In a pot, combine long-grain rice, water, ground turmeric, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and water is absorbed.
- 5
Fluff Rice
Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
Fattoush Salad
- 6
Prepare Vegetables
Chop cucumber, tomatoes, radishes, and green bell pepper into bite-sized pieces. Tear the pita bread into small pieces.
- 7
Make Dressing
In a small bowl, whisk together olive oil, lemon juice, and salt.
- 8
Combine Salad
In a large bowl, combine chopped vegetables, parsley, mint leaves, and pita bread. Drizzle with dressing and toss gently to combine.
Hummus & Beet Dip
- 9
Make Hummus
In a blender, combine canned chickpeas, tahini, minced garlic, lemon juice, olive oil, and salt. Blend until smooth.
- 10
Make Beet Dip
In a separate blender, combine cooked beetroot, olive oil, and salt. Blend until smooth.
Pickles & Garlic Sauce
- 11
Prepare Garlic Sauce
In a bowl, mix mayonnaise, minced garlic, and lemon juice until well combined.
