Chicken Shawarma Plate Recipe
Marinated chicken served with rice and veggies.
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Ingredients
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Chicken Marinade
Rice
Veggies
Garnish
Method
Chicken Marinade Preparation
- 1
Marinate the Chicken
In a large bowl, combine olive oil, ground cumin, ground paprika, ground turmeric, ground cinnamon, garlic powder, salt, black pepper, lemon juice, and yogurt. Mix well to form a marinade.
- 2
Add Chicken
Add the boneless, skinless chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight.
Rice Preparation
- 3
Cook the Rice
In a medium saucepan, combine the basmati rice, water, and salt. Bring to a boil over medium-high heat.
- 4
Veggie Preparation
- 5
Prepare the Veggies
While the chicken marinates and the rice cooks, prepare the veggies. Dice the cucumber and tomato, thinly slice the red onion, and chop the fresh parsley.
Cook the Chicken
- 6
Grill the Chicken
Remove the marinated chicken from the refrigerator. Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 5-7 minutes on each side, or until fully cooked (internal temperature should reach 75°C or 165°F).
- 7
Rest and Slice
Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
Assembly
- 8
- 9