Middle Eastern Chicken Shawarma Plate Description:
This Chicken Shawarma Plate brings together tender spiced chicken, golden turmeric rice or warm pita, crisp vegetables, and a creamy garlic yogurt sauce. It’s fragrant, colorful, and deeply satisfying — perfect for a weeknight dinner or weekend feast.
Ingredients:
For the Chicken Marinade:
500g boneless chicken thighs or breasts, sliced
2 tbsp plain yogurt
2 tbsp olive oil
1 tbsp lemon juice
3 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriande
1 tsp smoked paprika
½ tsp ground turmeric
½ tsp ground cinnamon
½ tsp cayenne pepper (optional)
Salt and black pepper to taste
For the Garlic Yogurt Sauce:
1 cup plain Greek yogurt
2 garlic cloves, minced or grated
1 tbsp lemon juice
1 tbsp olive oil
Salt to taste
For Serving:
Warm pita or turmeric rice
Sliced cucumbers, tomatoes, red onions
Fresh parsley or mint
Pickled turnips or pickles (optional)
Lemon wedges
Instructions:
1. Marinate the Chicken (10 minutes prep + 30 min marination):
In a large bowl, mix all marinade ingredients. Add the chicken and coat well. Cover and marinate in the fridge for at least 30 minutes, or overnight for deeper flavor.
2. Cook the Chicken (15 minutes):
Heat a skillet or grill pan over medium-high heat. Add the chicken (in batches if needed) and cook for 5–6 minutes per side until golden and cooked through. Set aside to rest, then slice thinly.
3. Make the Garlic Sauce (5 minutes):
Whisk together yogurt, garlic, lemon juice, olive oil, and salt. Chill until serving.
4. Assemble the Plate (5 minutes):
Layer rice or pita on the plate. Top with chicken slices, fresh veggies, and herbs. Drizzle with garlic sauce and serve with lemon wedges and optional pickles.
Time Required:
Prep Time: 10 minutes
Marination: 30 minutes (or overnight)
Cooking Time: 15 minute
Total Time: ~55 minutes (including marination)
Nutritional Info (per serving, based on 4 servings)
Nutrient Amount
Calories ~470 kcal
Protein ~35g
Fat ~22g
Carbohydrates ~32g
Fiber ~4g
Sugars ~5g
Saturated Fat ~5g
Sodium ~450mg
Note: Nutrition will vary slightly based on sides like rice vs pita and added vegetables.
Q&A
Q: Can I use chicken breast instead of thighs?
A: Yes! Chicken breasts work well but may be slightly less juicy. Slice thin and don’t overcook.
Q: Can this be made vegetarian?
A: Absolutely. Substitute chicken with roasted cauliflower, tofu, or grilled halloumi using the same marinade.
Q: What’s a quick rice option to pair with this?
A: Cook basmati rice with a pinch of turmeric, cumin seeds, and salt for an aromatic touch.
Q: How long can leftovers last?
A: Store cooked chicken and sauce separately in airtight containers for up to 3 days in the fridge.
Q: Can I bake the chicken instead of pan-frying?
A: Yes, bake at 200°C (400°F) for 20–25 minutes or until golden and f
ully cooked.