Chicken Shawarma Plate Recipe

Prepare and marinate chicken

Slice chicken thighs and breasts into thin, even strips about 1/4-1/2 inch thick. In a large bowl combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, salt, and black pepper. Add the chicken strips and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–6 hours or overnight for best flavor.

Cook chicken

Heat a large heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon oil. Add half the marinated chicken in a single layer (work in batches to avoid crowding). Cook undisturbed 3–4 minutes until the underside is browned, then stir or flip and continue cooking another 2–3 minutes until cooked through and slightly charred at edges (internal temp 165°F / 74°C). Transfer to a plate and keep warm. Repeat with remaining oil and chicken. If desired, after cooking all chicken, return all to the hot pan and cook 1 minute more to mingle juices.

Taste and adjust seasoning with a pinch of salt or lemon if needed.

Rinse and toast rice

Rinse rice under cold water until the water runs clear to remove excess starch. Drain well. In a medium saucepan heat 1 tablespoon olive oil over medium heat. Add the drained rice and stir to coat and toast lightly for 1–2 minutes.

Cook rice

Add 2.5 cups water or broth and 1/2 teaspoon salt and bring to a gentle boil. Reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for 5–10 minutes. Fluff with a fork before serving.

While chicken marinates or rests, prepare the salad: in a bowl combine chopped romaine or mixed greens, diced tomato, diced cucumber, thinly sliced red onion, and chopped parsley. Dress with 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to combine and keep chilled until plating.

Make tahini sauce

In a small bowl whisk together tahini paste, lemon juice, minced garlic, 1/4 cup water, 1/2 teaspoon salt, and 1/4 teaspoon ground cumin. The mixture will seize and thicken; continue whisking while adding additional water a tablespoon at a time until you reach a pourable sauce consistency (about 3–4 tablespoons more water may be needed). Taste and adjust salt or lemon as desired. Stir in a teaspoon olive oil if using.

Divide rice among 4 plates (about 1/2 cup cooked rice per serving if making 4; adjust if different). Arrange warm sliced chicken on top or beside the rice in layers of white and dark meat if desired.

Add a portion of the dressed salad to each plate. Spoon tahini sauce over the chicken and rice (or serve on the side). Garnish with chopped parsley, a sprinkle of sumac if using, pickles on the side, and lemon wedges.

Serve immediately while chicken is warm. Suggested accompaniments: warm pita, additional hot sauce, or extra tahini.