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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.

55 minEasyServes 4580 cal/serving

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

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. 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. 2

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

  3. 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. 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. 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. 6

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

Questions

Can I make Chicken Shawarma Plate gluten-free?

Yes. The gluten in this entry 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.

How long does Chicken Shawarma Plate keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Chicken Shawarma Plate?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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