Thinly-sliced marinated chicken thigh served with Sitti rice, grilled tomato, sumac onion, pickled wild cucumber, and garlic whip

In a large bowl, combine yogurt, minced garlic, ground cumin, paprika, turmeric, coriander, cinnamon, olive oil, lemon juice, salt, and black pepper. Add the chicken thighs and coat well. Cover and refrigerate for at least 1 hour or overnight for best results.

Marinate the Chicken

Rinse the Sitti rice under cold water until the water runs clear. In a pot, add the rinsed rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and water is absorbed. Fluff with a fork and set aside.

Cook the Rice

Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 5-7 minutes on each side, or until fully cooked and internal temperature reaches 75°C (165°F). Let the chicken rest for a few minutes, then slice thinly.

Grill the Chicken

On the same grill, add the halved tomatoes and grill for about 3-4 minutes until charred and softened.

Grill the Tomatoes

In a bowl, toss the sliced red onion with sumac and a pinch of salt. Set aside for a few minutes to marinate.

Prepare the Sumac Onion

In a small bowl, combine minced garlic with mayonnaise. Mix well until smooth. Adjust seasoning if necessary.

Make the Garlic Whip

On a plate, serve the sliced chicken over the Sitti rice, alongside grilled tomatoes, sumac onions, pickled wild cucumbers, and a generous dollop of garlic whip.

Serve

Chicken thighs, boneless and skinless

Yogurt

Garlic, minced

chicken shawarma

Recipe information

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