Chicken Shawarma Platter Recipe
Marinated chicken, slow roasted on a vertical rotisserie and shaved thin
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Ingredients
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Marinade
Serving
Method
Marinating Chicken
- 1
Prepare the Marinade
In a large bowl, combine olive oil, minced garlic, ground cumin, paprika, turmeric, cinnamon, salt, black pepper, lemon juice, and yogurt. Mix well until smooth.
- 2
Marinate the Chicken
Add the chicken thighs to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.
Cooking Chicken
- 3
Prepare the Rotisserie
If using a vertical rotisserie, preheat it according to the manufacturer's instructions. If using an oven, preheat the oven to 425°F (220°C).
- 4
Cook the Chicken
Skewer the marinated chicken thighs onto the rotisserie. Cook until the chicken reaches an internal temperature of 165°F (75°C), approximately 45-60 minutes. If using an oven, place the chicken on a baking sheet and roast for the same duration, turning halfway through.
Serving the Platter
- 5
Prepare the Platter
Once the chicken is cooked, let it rest for 10 minutes. Thinly slice the chicken against the grain.
- 6
Assemble the Shawarma Platter
On a serving platter, arrange the sliced chicken, pita bread, cucumber slices, diced tomato, red onion, and chopped parsley. Drizzle tahini sauce over the top or serve it on the side.