Chicken Shawarma Plate
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.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 4 tbsp olive oil
- 2 tbsp fresh lemon juice
- 4 cloves 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 cloves 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
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1
In a large bowl, whisk together 4 tbsp olive oil, 2 tbsp fresh lemon juice, 4 cloves 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.
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2
Preheat oven to 425°F (220°C). Spread marinated chicken on a foil-lined baking sheet in a single layer.
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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.
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4
While the chicken rests, make the garlic sauce: mince or press 4 cloves 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.
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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.
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6
Serve sliced chicken over rice or with 4 warmed pita or flatbread, topped with garlic sauce and the cucumber-tomato salad.