Restaurants›The Chicago Diner, Logan Square›Chicken Shawarma Plate Recipe

Chicken Shawarma Plate Recipe

Inspired by The Chicago Diner, Logan Square
Time1h 30m
Serves4

Savor the bold flavors of our Chicken Shawarma Plate, featuring tender marinated chicken roasted to perfection and served with fragrant jasmine rice, fresh tabbouleh, and a side of creamy garlic sauce. This dish is a delightful fusion of spices and textures, guaranteed to transport your taste buds to the streets of the Middle East with every bite.

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.

Main Ingredients

Method

Cooking Instructions

1

Marinate the Chicken

In a large bowl, combine the minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, olive oil, salt, black pepper, and lemon juice. Mix well. Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

2

Cook the Chicken

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

3

Prepare the Plate

While the chicken is resting, warm the pita bread on the grill or in a skillet. Slice the chicken into strips and serve it on a plate with the warm pita bread.

4

Garnish and Serve

You can serve the Chicken Shawarma Plate with your choice of toppings such as tahini sauce, hummus, pickles, and fresh vegetables like tomatoes and lettuce.