What if I don't have a grill pan?

A heavy cast-iron skillet or non-stick pan works perfectly. Just make sure it's very hot before adding the chicken to get a good sear.

How do I store leftover shawarma?

Store cooked chicken separately from the vegetables and pita. Keep in an airtight container in the fridge for up to 3 days; reheat in a skillet.

Can I use chicken breast instead of thighs?

Yes, but breast cooks faster and can dry out. Slice it slightly thicker and reduce cooking time by about 1 minute per side.

Is the tahini sauce vegan?

Yes, this tahini sauce is vegan as written (no dairy). Just confirm your tahini brand has no added non-vegan ingredients.

Home / Recipes / middle_eastern / Chicken Shawarma Plate

middle_easternMediumnon vegetariannut freesoy freehigh protein

Chicken Shawarma Plate

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

Adapt it for your goals.

High Protein

High-Protein

Substitute chicken breast for thighs and add a scoop of plain Greek yogurt to the marinade for extra protein. Great for post-workout meals.

Vegetarian

Replace chicken with thick slices of cauliflower or halloumi; marinate and sear the same way for a hearty meat-free version.

Spicy Shawarma

Add 1 teaspoon of cayenne or aleppo pepper to the marinade for extra heat. Perfect for those who love a spicy kick.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Protein

Chicken thigh provides a good amount of high-quality protein, supporting muscle repair and satiety.

✓

Antioxidant Spices

Cumin, coriander, turmeric, and smoked paprika are rich in antioxidants that help fight inflammation.

✓

Healthy Fats from Tahini

Tahini is made from sesame seeds, offering unsaturated fats and a source of calcium and iron.

✓

Low-Carb Friendly

When served without pita, this dish is naturally low in carbohydrates, suitable for keto or low-carb diets.

QUESTIONS?

Frequently asked questions

Yes, you can mix the marinade up to 2 days in advance. Store it covered in the refrigerator and add the chicken when ready to marinate.

PAIRS WELL WITH

Complete meals featuring this recipe

american·14 min·1677 cal

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Chicken Shawarma Plate

For 4 servings

Prepare the chicken and marinade.

Make the tahini sauce.

Cook the marinated chicken.

Warm the pita and slice the vegetables.

Build the shawarma plates.

Serve immediately with extra tahini on the side.