Mix Shawarma Plate Recipe

Make the marinade

In a large bowl combine Greek yogurt, olive oil, lemon juice and minced garlic. Whisk until smooth.

Add ground cumin, ground coriander, sweet paprika, smoked paprika, turmeric, cinnamon, allspice, black pepper and kosher salt to the yogurt mixture. Stir until a uniform spice paste forms.

Divide the marinade evenly into two bowls. Place the chicken strips in one bowl and the lamb/beef strips in the other, tossing each to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 4 hours or up to overnight for best layered flavor.

About 30 minutes before cooking, remove meats from refrigerator to come closer to room temperature. Preheat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil.

Working in batches so the pan isn't overcrowded, add the marinated chicken strips in a single layer. Cook undisturbed 2–3 minutes to brown, then stir and continue cooking 2–3 more minutes until cooked through and slightly charred at edges. Transfer cooked chicken to a plate and tent loosely with foil.

Add another 1 tablespoon olive oil to the hot pan. Add the lamb/beef strips in a single layer and sear 2–3 minutes per side until browned and cooked through. Transfer to the plate with chicken. If using a grill, cook similarly over medium-high heat.

Once all meat is cooked, slice any larger pieces into 1/2-inch strips and toss chicken and lamb/beef together to combine layers of flavor. Taste and adjust seasoning with a pinch of salt or a squeeze of lemon if needed.

Warm pita or flatbreads in a dry skillet or wrapped in foil in a low oven (200°F / 95°C) for 5–8 minutes until pliable.

On a large platter or individual plates, spread a thin layer of garlic sauce or garlic-yogurt sauce where the meats will sit. Arrange a bed of shredded lettuce in the center, then pile the mixed shawarma (chicken + lamb/beef) on top in a layered mound to showcase the different meats.

Scatter diced tomatoes, sliced pickles, and thin red onion around and over the meat. Drizzle tahini sauce lightly over the top and finish with a drizzle of extra virgin olive oil.

Sprinkle chopped parsley and a pinch of sumac over the plate for brightness. Serve with warm pita, lemon wedges, and extra sauces on the side so diners can assemble wraps or spoon onto rice.

If making individual plates, place 1 pita and about 8–10 ounces (by weight) of mixed shawarma per serving with 2–3 tablespoons of each sauce and 1/2 cup combined salad/veg per plate.