Chicken Shawarma Plate

Name: Chicken Shawarma Plate
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 600 g chicken thigh (boneless, skinless); 0.5 cup yogurt (plain, full-fat); 3 tbsp olive oil (divided); 6 pcs garlic (cloves, minced); 3 tbsp lemon juice (freshly squeezed); 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp smoked paprika; 1 pinch turmeric powder; 1 pinch cinnamon powder; 0.5 tsp salt; 1 pinch black pepper; 0.5 cup tahini (well stirred); 4 tbsp water (for tahini sauce); 4 pcs pita bread (large, warmed); 1 pcs cucumber (medium, sliced into rounds); 2 pcs tomato (medium, sliced); 1 pcs red onion (medium, thinly sliced); 3 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(187)

TASTE SCORE

9/10

Juicy, warmly spiced chicken strips with perfectly crisped edges, served alongside a garlicky tahini sauce and fresh veggies. This Middle Eastern street food classic brings the flavors of slow-roasted rotisserie meat straight to your kitchen, no vertical spit required. Ready in under an hour with a simple marinade and quick pan-sear.

PREP

15m

COOK

20m

SERVES

1 PLATE INCLUDES CHICKEN, 1.5 CUPS RICE, SALAD, AND SAUCE

785 cal

SERVINGS

METHOD · 6 STEPS

prep
Prepare the chicken and marinade.
1.Slice 600g boneless skinless chicken thigh into thin, even strips (about 1/2 inch thick).
2.In a large bowl, whisk 0.5 cup yogurt, 2 tbsp olive oil, 6 minced garlic cloves, 3 tbsp lemon juice, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp smoked paprika, 1 pinch turmeric, 1 pinch cinnamon, 0.5 tsp salt, and 1 pinch black pepper until smooth.
3.Add chicken strips to the marinade and toss well to coat every piece. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
TIPSlice chicken against the grain for the most tender bite.
mix · ~5 min
Make the tahini sauce.
1.In a small bowl, combine 0.5 cup tahini with 2 minced garlic cloves and 2 tbsp lemon juice.
2.Slowly whisk in 4 tbsp water, a tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
3.Season with a pinch of salt and set aside.
TIPThe sauce will thicken as it sits. Add a splash more water before serving if needed.
grill · ~15 min
Cook the marinated chicken.
1.Heat a grill pan or heavy skillet over high heat until very hot. Brush with 1 tbsp olive oil.
2.Working in batches to avoid crowding, lay chicken strips in a single layer in the hot pan.
3.Cook for 3-4 minutes without moving to get charred edges, then flip and cook another 3 minutes until deeply golden and cooked through.
4.Transfer cooked chicken to a plate and repeat with remaining batches.
TIPDon't overcrowd the pan — the chicken needs space to char, not steam.
prep · ~5 min
Warm the pita and slice the vegetables.
1.Warm 4 pita breads on a dry skillet for about 30 seconds per side, or directly over a gas flame until lightly blistered.
2.Slice 1 cucumber into thin rounds, 2 tomatoes into wedges, and 1 red onion into thin half-moons.
assemble · ~4 min
Build the shawarma plates.
1.Place one warm pita on each plate.
2.Pile the grilled chicken shawarma onto one side of the pita.
3.Arrange the sliced cucumber, tomato, and red onion alongside.
4.Drizzle generously with tahini sauce and scatter chopped coriander leaves over the top.
TIPFor an authentic touch, add a few pickled turnips or pickled cucumber slices to the plate.
serve
Serve immediately with extra tahini on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Marinate the chicken for at least 30 minutes, but 4 hours yields deeper flavor.
2
Cook chicken in batches to ensure a good char instead of steaming.
3
Slice chicken against the grain for the most tender texture.
4
If tahini sauce thickens after resting, thin it with a splash of water before serving.
5
Warm pita directly over a gas flame for a lightly blistered, smoky touch.
6
Leftover cooked chicken keeps well in the fridge for 3 days; reheat in a hot skillet.

RECIPE VARIATIONS