Shawarma Plate Recipe

Preparation

1. 1

   Marinate the Chicken

   In a bowl, mix yogurt, minced garlic, ground cumin, ground coriander, paprika, turmeric, olive oil, lemon juice, salt, and black pepper. Add chicken thighs, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

2. 2

   Cook the Rice

   Rinse basmati rice under cold water until the water runs clear. In a pot, bring 3 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Fluff with a fork and set aside.

3. 3

   Cook the Chicken

   Preheat a grill or skillet over medium-high heat. Remove chicken from the marinade and grill for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Let it rest for a few minutes before slicing.

4. 4

   Assemble the Plate

   On a serving plate, place a generous portion of basmati rice. Top with sliced chicken shawarma. Serve with your choice of tabouli or garden salad on the side and drizzle with charcoal sauce.