Chicken Shawarma Recipe
thinly sliced chicken, stacked in an inverted cone with rice & salad
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
Toppings
Method
Prepare Chicken
- 1
Marinate the Chicken
In a large bowl, combine minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, olive oil, lemon juice, salt, and black pepper. Add the chicken thighs and coat them well with the marinade. Cover and refrigerate for at least 1 hour or overnight for best results.
Cook Rice
- 2
Prepare the Rice
In a medium saucepan, combine long-grain rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and water is absorbed. Fluff with a fork and set aside.
Prepare Salad
- 3
Cook Chicken
- 4
Assemble Shawarma
- 5
Assemble the Dish
On a plate, lay down a portion of the cooked rice. Top with the sliced chicken, salad mixture, and any desired toppings such as garlic sauce or tahini sauce. Serve with pita bread on the side.
