Chicken Shawarma Plate Recipe
Grilled marinated chicken served with rice and vegetables.
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Ingredients
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Chicken Marinade
Rice
Vegetables
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large mixing bowl, combine olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, salt, black pepper, lemon juice, and yogurt. Mix well to form a marinade.
- 2
Marinate the Chicken
Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for better flavor.
Cooking the Rice
- 3
Prepare the Rice
In a medium saucepan, combine the long-grain rice, water, and salt. Bring to a boil over medium heat.
- 4
Cook the Rice
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Grilling the Chicken and Vegetables
- 5
Preheat the Grill
Preheat your grill to medium-high heat.
- 6
- 7
Serving the Dish
- 8
Plate the Chicken and Rice
Once cooked, remove the chicken from the grill and let it rest for a few minutes. Slice the chicken into strips. Serve the grilled chicken over a bed of rice with the grilled vegetables on the side.
- 9
