Chicken Shawarma Plate Recipe

Prepare marinade

In a medium bowl whisk together yogurt, olive oil, lemon juice and minced garlic until smooth. Stir in ground cumin, coriander, smoked paprika, turmeric, allspice, cinnamon, kosher salt and black pepper to form a uniform marinade.

Marinate chicken

Trim excess fat from the chicken thighs and pat dry. Add chicken to the bowl and turn to coat thoroughly in the marinade. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight for best flavor.

Cook chicken

Preheat oven to 425°F (220°C) or heat a large skillet over medium-high heat with 1 tbs olive oil. If using the oven: place marinated thighs on a rimmed baking sheet lined with foil and roast 18–22 minutes until internal temperature reaches 165°F (74°C), turning once and broiling 2–3 minutes at the end for char. If using skillet: sear thighs 4–6 minutes per side until well browned and cooked through, then remove to rest 5 minutes. Slice the cooked thighs thinly against the grain into strips.

Cook rice

While the chicken marinates or cooks, rinse the rice under cold water until the water runs clear. In a small saucepan combine rinsed rice, water or chicken broth, butter or olive oil and salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Assemble salad

Combine sliced romaine, diced tomato, diced cucumber, thinly sliced red onion and chopped parsley in a bowl. Toss gently to mix. If using quick-pickled onions or pickled turnips, drain and add as a tangy garnish to the salad or plate beside the rice.

Make tahini-garlic sauce

For a simple tahini sauce: in a small bowl whisk together tahini, Greek yogurt, minced garlic, lemon juice and 1–2 teaspoons water to reach a spoonable consistency. Season with a pinch of salt and a drizzle of olive oil. Taste and adjust lemon or salt. Optionally stir in a pinch of sumac or smoked paprika for color and extra flavor.

Finish plate

To assemble each plate, spoon a serving of rice to one side, arrange sliced chicken shawarma beside it, add a portion of the salad and a small scoop of pickles. Drizzle tahini-garlic sauce over the chicken and salad, finish with a sprinkle of chopped parsley and a light dusting of sumac or paprika. Serve with warm pita and lemon wedges on the side.

Warm pita: wrap pitas in foil and heat in a 350°F (175°C) oven for 5–7 minutes, or warm briefly in a dry skillet. Squeeze lemon wedges over the chicken just before eating for added brightness.