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Restaurants›Zatar Lebanese Tapas & Bar›Chicken Shawarma Arabi Style Platter Recipe

Chicken Shawarma Arabi Style Platter Recipe

Name: Zatar Lebanese Tapas & Bars CHICKEN SHAWARMA ARABI STYLE PLATTER Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless skinless chicken thighs; 1 cups plain yogurt; 3 tbs olive oil; 2 tbs lemon juice; 4 pcs garlic cloves, minced; 2 tsp ground cumin; 1 tsp ground coriander; 2 tsp ground paprika; 1 tsp ground turmeric; 1 tsp ground cinnamon; 0.5 tsp ground allspice; 1 tsp ground black pepper; 1.5 tsp kosher salt; 0.25 tsp pinch of cayenne pepper (optional); 0.5 cups tahini (sesame paste); 0.5 cups plain yogurt (for sauce); 2 tbs lemon juice (for sauce); 3 tbs water (to thin sauce); 1 pcs garlic clove, minced (for sauce); 0.5 tsp salt (for sauce); 1 tbs olive oil (for drizzle); 1 cups pickled turnips, sliced; 1 cups thinly sliced red onion; 0.5 cups chopped fresh parsley; 1 cups tomato, diced; 2 tsp hot sauce (optional); 2 lbs russet potatoes, peeled and cut into fries; 1 cups vegetable oil (for frying) or olive oil (for baking); 1 tsp kosher salt (for fries); 0.5 tsp ground sumac (optional garnish)

Inspired by Zatar Lebanese Tapas & Bar

Time2h

Serves6

Perfect meal for a group, a bite size of traditional shawarma served with fries

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Ingredients

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Chicken Shawarma

2 lbs boneless skinless chicken thighs

1 cups plain yogurt

3 tbs olive oil

2 tbs ReaLemon lemon juice

4 pcs Garlic cloves, minced

2 tsp Ground cumin

1 tsp Ground coriander

2 tsp Ground paprika

1 tsp Ground turmeric

1 tsp Ground cinnamon

1/2 tsp ground allspice

1 tsp ground black pepper

1 1/2 tsp kosher salt

1/4 tsp pinch of cayenne pepper (optional)

Garlic Tahini Sauce & Accompaniments

1/2 cups tahini (sesame paste)

1/2 cups plain yogurt (for sauce)

2 tbs lemon juice (for sauce)

3 tbs water (to thin sauce)

1 pcs garlic clove, minced (for sauce)

1/2 tsp salt (for sauce)

1 tbs olive oil (for drizzle)

1 cups pickled turnips, sliced

1 cups thinly sliced red onion

1/2 cups chopped fresh parsley

1 cups tomato, diced

2 tsp hot sauce (optional)

Fries

2 lbs russet potatoes, peeled and cut into fries

1 cups vegetable oil (for frying) or olive oil (for baking)

1 tsp kosher salt (for fries)

1/2 tsp ground sumac (optional garnish)

Pita & Serving

12 pcs small pita breads or mini flatbreads

1 tbs olive oil (for brushing pitas)

4 pcs lemon wedges (for serving)

Method

Chicken Shawarma

Prep and marinate

Trim excess fat from chicken thighs and pat dry. In a large bowl combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, black pepper, kosher salt, and cayenne if using. Whisk until smooth. Add chicken thighs and toss to coat thoroughly. Cover and refrigerate at least 2 hours, preferably overnight for best flavor.

Cook the chicken

Remove chicken from refrigerator 20 minutes before cooking. Preheat oven to 425°F (220°C) or heat a large cast-iron skillet over medium-high heat with 1 tablespoon olive oil. For oven method: place marinated thighs on a rimmed baking sheet lined with foil and roast 20-25 minutes until internal temperature reaches 165°F (74°C) and edges are slightly charred; for stovetop: sear thighs 5–6 minutes per side until nicely browned and cooked through, finishing in a 400°F (200°C) oven if needed for 8–10 minutes. Let rest 5 minutes, then thinly slice against the grain into bite-size strips.

Finish with flavor

Return sliced chicken to the hot skillet for 1–2 minutes with any accumulated juices to get a little crisp on edges, or spread on a baking sheet under broiler for 1–2 minutes to char lightly. Taste and adjust salt or lemon as needed.

Garlic Tahini Sauce & Accompaniments

Make the sauce

In a bowl whisk together tahini, yogurt, lemon juice, minced garlic, and salt. The mixture will thicken; gradually whisk in water, 1 tablespoon at a time, until you reach a pourable but creamy consistency (about 3 tablespoons). Stir in 1 tablespoon olive oil for shine. Taste and adjust salt or lemon.

Prep accompaniments

Thinly slice red onion and toss briefly with a pinch of salt and a squeeze of lemon to soften. Chop parsley and dice tomato. Place pickled turnips, onions, parsley, tomato, and optional hot sauce in small bowls for serving.

Fries

Prepare potatoes

If frying: rinse cut potatoes in cold water until water runs clear to remove starch, then pat completely dry. Heat vegetable oil in a deep pot to 325°F (160°C) for the first fry. If baking: toss cut potatoes with 2 tablespoons oil and a pinch of salt and spread in a single layer on a parchment-lined baking sheet; preheat oven to 425°F (220°C).

Cook fries

Frying method: Fry potatoes in batches at 325°F (160°C) until soft but not colored, about 4–5 minutes. Remove and drain. Increase oil to 375°F (190°C) and fry again until golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with kosher salt and optional sumac. Baking method: Bake at 425°F (220°C) for 20–25 minutes, tossing halfway, until golden and crisp; season immediately with salt and sumac.

Pita & Assembly

Warm pitas

Lightly brush pitas with olive oil and warm them in a 350°F (175°C) oven for 5–7 minutes or heat briefly in a hot skillet for 30–60 seconds per side until pliable and slightly charred.

Assemble platter

Arrange sliced chicken in the center of a large serving platter. Place bowls or piles of fries, pickled turnips, sliced onions, chopped parsley, diced tomatoes, and garlic tahini sauce around the chicken. Stack warmed pitas or place them in a basket. Provide lemon wedges and hot sauce on the side. For bite-size shawarma, let guests build small pitas: spoon chicken into a pita, add sauce, pickles, onions, parsley, and a few fries if desired.

Serving suggestion

Serve family-style while warm. Leftover chicken keeps 3 days refrigerated; reheat gently to avoid drying. Fries are best fresh but can be reheated in a 425°F oven for 6–8 minutes to crisp.