Jul 14 2026
Restaurants›Tangiers›Shawarma Plate Recipe

Shawarma Plate Recipe

Inspired by Tangiers
Time1h
Serves4

Marinated chicken served with rice and salad.

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Ingredients

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Marinated Chicken

Rice

Salad

Method

Marinating the Chicken

  1. 1

    Prepare the Marinade

    In a bowl, combine minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, olive oil, lemon juice, salt, and black pepper.

  2. 2

    Marinate the Chicken

    Add the boneless chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.

Cooking the Rice

  1. 3

    Rinse the Rice

    Thoroughly rinse the basmati rice under cold water until the water runs clear to remove excess starch.

  2. 4

    Cook the Rice

    In a pot, combine the rinsed rice, water, salt, and olive oil. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender.

  3. 5

    Fluff the Rice

    Remove the pot from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork before serving.

Preparing the Salad

  1. 6

    Combine Salad Ingredients

    In a mixing bowl, combine the diced cucumber, diced tomato, thinly sliced red onion, and chopped parsley.

  2. 7

    Dress the Salad

    Drizzle with lemon juice, olive oil, and season with salt and black pepper to taste. Toss well to combine.

Cooking the Chicken

  1. 8

    Cook the Chicken

    Preheat a grill or skillet over medium-high heat. Cook the marinated chicken thighs for about 6-7 minutes on each side until fully cooked and golden brown.

  2. 9

    Rest the Chicken

    Once cooked, remove the chicken from the heat and let it rest for a few minutes before slicing.

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