Chicken Shawarma Platter Recipe
Tender chicken with seasoning, comes with pickles & green 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.
Marinated Chicken
Pickles & Salad
Sauces & Extras
Method
Marinated Chicken
- 1
- 2
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.
- 3
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.
- 4
Pickles & Salad
- 5
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.
- 6
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.
Sauces & Extras
- 7
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.
- 8
- 9
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.
- 10
Serve
Serve immediately while chicken and pita are warm. Guests can build sandwiches with pita, chicken, pickles and sauce, or eat components separately.