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Tender, juicy chicken marinated in aromatic spices, served over fluffy turmeric rice with a fresh salad and creamy tahini sauce. A complete and satisfying meal that brings the best street food flavors right to your kitchen.
For 4 servings
Marinate the chicken. In a large bowl, whisk together the plain yogurt, 3 tbsp olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, cumin, paprika, coriander, 0.5 tsp turmeric, cinnamon, allspice, 0.5 tsp black pepper, and 1 tsp salt. Add the chicken pieces and toss to coat completely. Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours.
Prepare the tahini sauce. In a small bowl, whisk together the tahini, 3 tbsp lemon juice, 1 minced garlic clove, and 0.5 tsp salt. The mixture will thicken. Slowly whisk in 1/4 cup of warm water, a tablespoon at a time, until you reach a smooth, drizzling consistency. Set aside.
Cook the turmeric rice. In a medium pot with a tight-fitting lid, melt the butter over medium heat. Add 1 tsp of turmeric powder and toast for 30 seconds until fragrant. Add the rinsed basmati rice and 1 tsp salt, stirring to coat the grains. Pour in 3 cups of water and bring to a boil. Reduce heat to the lowest setting, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5-10 minutes before fluffing with a fork.
Prepare the salad. While the rice cooks, combine the chopped lettuce, diced tomatoes, diced cucumber, and sliced red onion in a large bowl. In a separate small bowl, whisk together 2 tbsp olive oil, the remaining 1 tbsp lemon juice, 0.25 tsp salt, and 0.25 tsp black pepper. Do not dress the salad until just before serving.
Cook the chicken. Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once shimmering, add the marinated chicken in a single layer, working in batches to avoid overcrowding. Cook for 5-7 minutes per side, until golden brown, slightly charred, and cooked through (internal temperature of 165°F / 74°C). Remove from the pan and let it rest for 5 minutes.
Tender, juicy chicken marinated in aromatic spices, served over fluffy turmeric rice with a fresh salad and creamy tahini sauce. A complete and satisfying meal that brings the best street food flavors right to your kitchen.
This Middle Eastern recipe takes 50 minutes to prepare and yields 4 servings. At 1157.2 calories per serving with 55.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Assemble and serve. Toss the salad with the prepared dressing. Divide the turmeric rice among four plates. Top with the cooked chicken and a generous portion of the fresh salad. Drizzle everything with the tahini sauce. Serve immediately with warm pita bread on the side.
Replace chicken with thinly sliced beef sirloin, lamb, or firm tofu. For a vegetarian option, use chickpeas tossed in the same spices and roasted.
Serve the components inside a warm pita bread for a classic shawarma wrap instead of a plate.
Skip the rice and serve the chicken over a larger portion of the salad or with a side of roasted vegetables.
Add 1/2 teaspoon of cayenne pepper or red pepper flakes to the chicken marinade for a spicy kick.
Chicken is a high-quality protein source crucial for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
The tahini and olive oil provide monounsaturated and polyunsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels.
The fresh salad of lettuce, tomatoes, and cucumber is packed with dietary fiber, vitamins, and antioxidants, which support digestive health and protect the body from cellular damage.
Basmati rice provides complex carbohydrates that are digested slowly, offering a steady supply of energy to keep you feeling full and energized for longer.
A single serving of this Chicken Shawarma Plate contains approximately 750-850 calories, depending on the exact portion sizes and ingredients used. This includes the chicken, rice, salad, sauce, and one pita bread.
Yes, it can be a very healthy and balanced meal. It provides lean protein from chicken, complex carbohydrates from rice, healthy fats from tahini and olive oil, and plenty of vitamins and fiber from the fresh salad. To make it even healthier, you can use whole wheat pita and increase the amount of salad.
Boneless, skinless chicken thighs are highly recommended as they are more flavorful and remain juicy after cooking. However, you can also use chicken breast; just be careful not to overcook it to prevent it from drying out.
Absolutely. You can marinate the chicken up to 24 hours in advance. The tahini sauce can be made and stored in an airtight container in the fridge for up to 3 days. You can also chop the salad vegetables ahead of time, but wait to dress the salad until just before serving to keep it crisp.
The bitterness can sometimes come from the brand of tahini. You can balance it by adding a small amount of sweetness, like a half teaspoon of maple syrup or honey. Ensuring you use fresh lemon juice and not overdoing the garlic also helps.
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