Chicken Shawarma Plate
Featuring Chicken Shawarma and a mix of delicious middle eastern sides, this shawarma plate is SO good and easy to put together. With a simple fresh salad, some hummus, rice, and the perfect yogurt tahini sauce, you're going to make this over and over again.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 boneless skinless chicken thighs
- 2 garlic cloves (crushed)
- 1/2 lemon (juiced)
- 2 teaspoon cumin powder
- 2 teaspoon paprika
- 1 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1/2 cup tahini
- 1 garlic clove (crushed)
- 1/2 lemon (juiced)
- 1/4 teaspoon salt
- 4 small cucumbers
- 2 large tomatoes
- 1/2 small red onion
- 1/4 cup packed fresh mint (or 2-3 tablespoons dried mint)
- 2 lemons (juiced)
- 1 tablespoon sumac (optional)
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 2 cups cooked rice
- Hummus
- Fattoush Salad
- Tabouli Salad
- Batata Harra (Lebanese Spicy Potatoes)
- Crispy Baked Falafel
Instructions
- 1
Pre-heat oven to 450ºF (optional - you can also cook the shawarma on a non-stick pan on the stove)
- 2
Cut chicken thighs into thin strips
- 3
Mix the lemon juice with all the spices and combine to create a paste
- 4
Marinate the chicken for a few hours in the fridge (you can skip this if in a hurry)
- 5
Lay chicken on parchment lined baking sheet and bake at 450ºF for 20-25 mins until cooked through
- 6
To make the sauce, mix all ingredients together well
- 7
For the salad, slice the cucumbers into halves, and the tomatoes into large cubes. Slice the onion into thin strips and finely chop the fresh mint
- 8
Mix together the lemon juice, olive oil, salt, sumac and mint and pour over the salad. Mix well
- 9
Serve the shawarma with the sauce on top, with a side of salad, cooked rice, and hummus. Enjoy!