Shawarma Plate Recipe

Prepare the Marinade

In a large bowl, mix together yogurt, olive oil, minced garlic, cumin, coriander, paprika, salt, black pepper, and lemon juice.

Marinate the Chicken

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

Rinse the Rice

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

Cook the Rice

In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and water is absorbed.

Combine Salad Ingredients

In a bowl, combine diced cucumber, tomato, red onion, and chopped parsley.

Dress the Salad

Add lemon juice, olive oil, salt, and black pepper to the salad mixture and toss well to combine.

Cook the Chicken

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes per side, or until the chicken is fully cooked and has nice grill marks.

Rest and Slice

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

Assemble the Plate

On a plate, serve a portion of rice, sliced chicken, a generous helping of salad, and a piece of pita bread. Enjoy your homemade Shawarma Plate!