Chicken Shawarma Platter Recipe

Prepare marinade

In a medium bowl, whisk together Greek yogurt, 2 tbs olive oil, minced garlic, 2 tbs lemon juice, cumin, coriander, paprika, turmeric, cinnamon, black pepper and 1 tsp kosher salt until smooth.

Marinate chicken

Trim excess fat from chicken thighs and pat dry. Add chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 4–6 hours or up to overnight for best flavor.

Cook chicken

When ready to cook, preheat oven to 400°F (200°C) or preheat a large skillet over medium-high heat with 1 tbs olive oil. If using oven: place marinated thighs on a parchment-lined baking sheet and roast 18–22 minutes until internal temperature reaches 165°F (74°C) and edges are slightly charred; finish under broiler 1–2 minutes if you want extra browning. If using skillet: sear thighs 4–5 minutes per side until deeply browned and cooked through, reduce heat if exterior browns too fast; cover and cook 3–5 additional minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly across the grain into 1/4-inch strips.

Finish

Toss sliced chicken lightly with 1 tsp olive oil and a pinch of salt; keep warm while you assemble the platter.

Prepare quick salad

In a medium bowl combine mixed salad greens, sliced cucumber, diced tomato, sliced red onion and chopped parsley. In a small bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs lemon juice, 0.25 tsp salt and 0.25 tsp black pepper. Drizzle dressing over salad and toss gently to combine. Taste and adjust seasoning.

Prepare pickles

If using store-bought pickles, drain and slice into spears or rounds. For quick-pickled cucumbers: combine 1/2 cup thinly sliced cucumber with 1/4 cup white vinegar, 1/4 cup water, 1 tsp sugar and a pinch of salt in a jar and let sit at least 10 minutes. Arrange pickles on the platter.

Prepare sauce

If using store-bought tahini or garlic sauce, transfer to a small serving bowl and whisk smooth. To make a quick garlic yogurt sauce: combine 1/4 cup plain yogurt, 1 tsp minced garlic, 1/2 tbs lemon juice and a pinch of salt; stir until smooth. Adjust thickness with a little water if needed.

Warm pita

Warm pita breads in oven at 350°F (175°C) for 3–5 minutes or wrap in foil and heat until soft. Alternatively, warm briefly on a skillet, flipping until pliable. Cut into halves or wedges.

Assemble platter

On a large serving plate or platter, arrange a bed of salad greens to one side, pile sliced shawarma chicken in the center, and place pickles alongside. Add sauce in a small bowl and tuck warm pita wedges on the side. Sprinkle chopped parsley and optional 1/2 tsp sumac over the chicken for color and brightness.

Serve

Serve immediately while chicken and pita are warm. Guests can build sandwiches with pita, chicken, pickles and sauce, or eat components separately.