Chicken Shawarma Plate

Name: Chicken Shawarma Plate
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs; 4 tbsp olive oil; 2 tbsp fresh lemon juice; 4 garlic cloves (for marinade), minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1/4 tsp ground turmeric; 1/4 tsp ground cinnamon; 1 tsp salt; 4 garlic cloves (for toum or garlic sauce); 1/4 cup mayonnaise; 2 tsp fresh lemon juice (for garlic sauce); 1 English cucumber, diced; 2 roma tomatoes, diced; 1/4 cup fresh parsley, chopped; 4 pita or flatbread, warmed

Middle Eastern-spiced marinated chicken thighs roasted until crisp-edged and juicy, served as a plated meal alongside fluffy rice, creamy garlic sauce, cucumber-tomato salad, and warm flatbread.

55 minEasyServes 4580 cal/serving

Middle EasternDinnerOvenHigh ProteinDairy-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 lbs boneless, skinless chicken thighs
4 tbsp olive oil
2 tbsp fresh lemon juice
4 garlic cloves (for marinade), minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
1 tsp salt
4 garlic cloves (for toum or garlic sauce)
1/4 cup mayonnaise
2 tsp fresh lemon juice (for garlic sauce)
1 English cucumber, diced
2 roma tomatoes, diced
1/4 cup fresh parsley, chopped
4 pita or flatbread, warmed

Instructions

1

In a large bowl, whisk together 4 tbsp olive oil, 2 tbsp fresh lemon juice, 4 minced garlic cloves (for marinade), 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/4 tsp ground turmeric, 1/4 tsp ground cinnamon, and 1 tsp salt. Add 2 lbs boneless, skinless chicken thighs and toss to coat. Marinate for at least 30 minutes at room temperature, or up to 8 hours refrigerated.
2

Preheat oven to 425°F (220°C). Spread marinated chicken on a foil-lined baking sheet in a single layer.
3

Roast for 25-30 minutes, flipping once halfway through, until the chicken is charred at the edges and cooked through to an internal temperature of 165°F (74°C). Let rest for 5 minutes, then slice thinly.
4

While the chicken rests, make the garlic sauce: mince or press 4 garlic cloves (for toum or garlic sauce) and whisk with 1/4 cup mayonnaise and 2 tsp fresh lemon juice (for garlic sauce) until smooth. Season with a pinch of salt.
5

Toss 1 diced English cucumber and 2 diced roma tomatoes with 1/4 cup chopped fresh parsley, a drizzle of olive oil, and a pinch of salt to make a quick salad.
6

Serve sliced chicken over rice or with 4 warmed pita or flatbread, topped with garlic sauce and the cucumber-tomato salad.

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Questions

What temperature do I cook Chicken Shawarma Plate at?

For Chicken Shawarma Plate, the oven is set to 425 F (about 220 C) in step 2. The longest stretch at that heat is 30 minutes, in step 3. The target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

How long should Chicken Shawarma Plate marinate?

Step 1 reads: "Marinate for at least 30 minutes at room temperature, or up to 8 hours refrigerated." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Can I use chicken breasts instead of chicken thighs in Chicken Shawarma Plate?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Chicken Shawarma Plate uses 2 lbs boneless, skinless chicken thighs.

Can I make Chicken Shawarma Plate gluten-free?

Yes. The gluten in Chicken Shawarma Plate is 4 pita or flatbread, warmed. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Does Chicken Shawarma Plate contain eggs?

Yes: 1/4 cup mayonnaise. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Chicken Shawarma Plate the day before?

Yes. Step 1 is a built-in pause of overnight, or about 8 hours: "Marinate for at least 30 minutes at room temperature, or up to 8 hours refrigerated." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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