Shawarma Plate Recipe
Marinated and roasted chicken served with rice, salad, and garlic sauce.
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Ingredients
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Chicken Marinade
Rice
Salad
Garlic Sauce
Method
Chicken Preparation
- 1
Marinate the Chicken
In a large bowl, combine olive oil, minced garlic, ground cumin, ground coriander, paprika, ground turmeric, cinnamon, salt, black pepper, and lemon juice. Mix well.
- 2
Add Chicken
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour or overnight for best flavor.
- 3
Roast the Chicken
Preheat the oven to 200°C (400°F). Place the marinated chicken on a baking tray and roast for 25-30 minutes, or until cooked through and golden brown.
Rice Cooking
- 4
Rinse the Rice
Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.
- 5
Cook the Rice
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed.
Salad Preparation
- 6
- 7
Garlic Sauce Preparation
- 8
Prepare Garlic Sauce
In a small bowl, mash the garlic cloves into a paste. Combine with mayonnaise, lemon juice, and salt. Mix until smooth.
