Chicken Shawarmah Dinner Plate Recipe

Prepare marinade and chicken

In a medium bowl combine Greek yogurt, 2 tbs olive oil, lemon juice, minced garlic, cumin, coriander, paprika, 1/2 tsp turmeric, cinnamon, allspice, 1.5 tsp kosher salt and 3/4 tsp black pepper. Whisk until smooth. Trim excess fat from chicken thighs and add them to the bowl, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight for best flavor.

Cook the chicken

Preheat a grill or grill pan over medium-high heat (about 400°F/200°C). Remove chicken from marinade letting excess drip off. Grill the thighs 4–6 minutes per side (depending on thickness) until internal temperature reads 165°F (74°C) and exterior has good char. Transfer to a cutting board and rest 5 minutes, then slice thinly across the grain into strips.

While chicken marinates, heat 1 tbs olive oil in a saucepan over medium heat. Add chopped onion and sauté 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Stir in crushed tomatoes and tomato paste, then add oregano, sugar, 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low and simmer 10–12 minutes, stirring occasionally, until slightly thickened. Stir in chopped fresh basil at the end and adjust seasoning. Keep warm until serving.

Rinse rice until water runs clear. In a small saucepan, heat 1 tbs olive oil or butter over medium heat; add the rice and toast lightly 1 minute. Add 2 cups water or stock, 1/2 tsp turmeric, 1/4 tsp cumin and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Toss sliced zucchini, red pepper quarters and onion wedges with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp dried oregano. Grill on medium-high heat 3–5 minutes per side until tender and slightly charred. Alternatively roast at 425°F (220°C) on a baking sheet for 12–15 minutes, turning once. Keep warm.

Warm pita breads briefly on the grill or in oven wrapped in foil for 2–3 minutes. To assemble each dinner plate, mound 1/2 cup turmeric rice on the plate, add a portion of sliced chicken shawarma (about 6–8 oz cooked chicken depending on serving size), arrange grilled vegetables alongside, and place warmed pita. Spoon 2–3 tbs of Tomato Basil Sauce over the chicken and drizzle a tsp of olive oil over the plate. Garnish with chopped parsley and serve lemon wedges on the side.

In a small pot, heat 1 tsp olive oil over medium heat. Add diced onion, carrot and celery and sauté 4–5 minutes until softened. Add minced garlic and cumin and cook 30 seconds. Add rinsed lentils and 2 cups stock, bring to a boil, then reduce to a simmer. Cook 20–25 minutes until lentils are tender. Season with salt and pepper to taste. Serve a small cup alongside the plate.

In a bowl combine chopped romaine, cherry tomatoes, cucumber, sliced red onion, crumbled feta and kalamata olives. Whisk together 1 tbs olive oil, 1/2 tbs red wine vinegar, 1/4 tsp dried oregano and salt and pepper to taste; toss with salad just before serving and present as the alternate side to the lentil soup.