Shawarma Platter Recipe
Marinated meat served with rice and salad.
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Ingredients
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Marinated Meat
Rice
Salad
Method
Marinating the Meat
- 1
Prepare the Marinade
In a large bowl, combine olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, salt, black pepper, lemon juice, and plain yogurt. Mix well.
- 2
Marinate the Meat
Add the boneless chicken thighs or beef sirloin to the marinade. Ensure the meat is evenly coated. Cover and refrigerate for at least 1 hour or overnight for best flavor.
Cooking the Rice
- 3
Rinse the Rice
In a fine mesh strainer, rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
- 4
Cook the Rice
In a pot, bring 2 cups of water to a boil. Add the rinsed rice and salt. Stir once, cover, and reduce the heat to low. Cook for 15-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Preparing the Salad
- 5
Combine Salad Ingredients
In a large bowl, combine diced cucumber, diced tomato, thinly sliced red onion, and chopped fresh parsley.
- 6
Dress the Salad
Drizzle olive oil and lemon juice over the salad. Season with salt and black pepper. Toss gently to combine and set aside.
Cooking the Meat
- 7
Grill or Pan-Fry the Meat
Preheat a grill or skillet over medium-high heat. Remove the meat from the marinade, allowing excess marinade to drip off. Cook the meat for about 6-8 minutes per side, or until fully cooked and juices run clear. Remove from heat and let it rest for a few minutes before slicing.
Assembling the Platter
- 8
Plate the Shawarma Platter
On a large serving plate, place a generous serving of the cooked rice. Arrange the sliced meat on top of the rice. Add the salad on the side. Optionally, serve with pita bread and tahini sauce.
