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Chicken Shawarma Plate Recipe

Name: Open Sesame Lebanese Grills Chicken Shawarma Plate Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lbs boneless skinless chicken thighs; 0.5 cups plain Greek yogurt; 2 tbs olive oil; 2 tbs lemon juice; 4 count garlic cloves, minced; 2 tsp ground cumin; 1 tsp ground coriander; 2 tsp ground paprika; 0.5 tsp ground turmeric; 0.25 tsp ground cinnamon; 0.5 tsp ground black pepper; 1 tsp kosher salt; 0.25 tsp red pepper flakes (optional); 1 cups long-grain white rice (rinsed); 2 cups chicken broth or water; 1 tbs olive oil or butter; 0.5 tsp salt; 2 cups chopped romaine lettuce; 1 count diced tomato; 0.5 cups sliced cucumber; 0.5 cups pickled turnips or pickles; 0.5 cups hummus; 0.5 cups tabbouleh (prepared); 0.25 cups tahini sauce or garlic sauce; 2 tbs fresh parsley, chopped; 2 count lemon wedges; 1 tbs olive oil (for cooking); 0.5 tsp sumac (optional)

Inspired by Open Sesame Lebanese Grill

Time1h 15m

Serves4

Chicken Shawarma Served Over Rice And Choice Of 2 Sides

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Ingredients

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Marinated Chicken

1 1/2 lbs boneless skinless chicken thighs

1/2 cups plain Greek yogurt

2 tbs olive oil

2 tbs ReaLemon lemon juice

4 count Garlic cloves, minced

2 tsp Ground cumin

1 tsp Ground coriander

2 tsp Ground paprika

1/2 tsp Ground turmeric

1/4 tsp Ground cinnamon

1/2 tsp ground black pepper

1 tsp kosher salt

1/4 tsp red pepper flakes (optional)

Rice

1 cups long-grain white rice (rinsed)

2 cups chicken broth or water

1 tbs olive oil or butter

1/2 tsp Celtic sea salt

Sides & Garnishes (choose any 2)

2 cups chopped romaine lettuce

1 count diced tomato

1/2 cups sliced cucumber

1/2 cups pickled turnips or pickles

1/2 cups Hummus

1/2 cups tabbouleh (prepared)

1/4 cups tahini sauce or garlic sauce

2 tbs Fresh parsley, chopped

2 count lemon wedges

Finishing

1 tbs olive oil (for cooking)

1/2 tsp sumac (optional)

Method

Marinated Chicken

Prepare marinade

In a medium bowl whisk together Greek yogurt, 2 tablespoons olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, kosher salt, and red pepper flakes (if using) until smooth.

Marinate chicken

Trim excess fat from chicken thighs and place in the bowl with the marinade. Turn to coat thoroughly, cover, and refrigerate for at least 1 hour and up to 12 hours (overnight for best flavor).

Cook chicken

When ready to cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Remove excess marinade from the chicken (shake off) and add thighs in a single layer (work in batches if needed). Cook 4–6 minutes per side until well browned and internal temperature reaches 165°F (74°C). Lower heat if exterior browns too quickly. Total cook time will be ~10–14 minutes depending on thickness.

Finish and slice

Transfer cooked chicken to a cutting board and let rest 5 minutes. Slice thinly against the grain. If desired, sprinkle with 1/2 teaspoon sumac and 2 tablespoons chopped parsley for extra flavor.

Rice

While the chicken marinates or cooks, prepare the rice. In a small saucepan, heat 1 tablespoon olive oil or butter over medium heat. Add the rinsed rice and stir for 1 minute to lightly toast. Add 2 cups chicken broth (or water) and 1/2 teaspoon salt; bring to a boil.

Reduce heat to low, cover, and simmer gently for 15 minutes without lifting the lid. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Sides & Garnishes (choose any 2)

Prepare chosen sides: chop romaine and toss with a squeeze of lemon and pinch of salt; dice tomato and cucumber; portion pickled turnips or pickles; scoop hummus into a small bowl; warm tabbouleh if desired; portion tahini or garlic sauce into a ramekin.

If using tahini sauce, whisk 1/4 cup tahini with 1–2 tablespoons water, 1 tablespoon lemon juice, pinch of salt, and a small garlic clove (minced or grated) until pourable. Adjust consistency with water and taste for seasoning.

Assembly

Portion 1 cup cooked rice onto each plate (makes 4 servings total from recipe quantities).

Arrange sliced chicken shawarma over the rice (about 6 oz cooked chicken per serving).

Add two chosen sides to each plate (example: hummus and chopped romaine, or pickled turnips and tabbouleh).

Drizzle tahini or garlic sauce over the chicken, garnish with chopped parsley, a sprinkle of sumac (optional), and serve with lemon wedges on the side for squeezing.