Shawarma Plate Recipe
Marinated chicken served with rice, salad, and garlic sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Rice
Salad
Garlic Sauce
Method
Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, combine minced garlic, ground cumin, paprika, coriander, turmeric, olive oil, lemon juice, salt, and black pepper. Mix well.
- 2
Add Chicken
Add the boneless chicken thighs to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
Rice
- 3
Rinse the Rice
In a fine mesh strainer, rinse the long-grain rice under cold water until the water runs clear. This removes excess starch.
- 4
Cook the Rice
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
Salad
- 5
Prepare the Salad
In a large bowl, combine diced cucumber, diced tomato, thinly sliced red onion, and chopped parsley.
- 6
Dress the Salad
Drizzle with lemon juice, olive oil, salt, and black pepper. Toss gently to combine.
Garlic Sauce
- 7
Mix the Garlic Sauce
In a small bowl, combine minced garlic, mayonnaise, lemon juice, and salt. Whisk until smooth and creamy.
Cooking Chicken
- 8
- 9
Rest and Slice
Once cooked, remove from heat and let the chicken rest for a few minutes before slicing it into strips.
