Chicken Shawarma Plate
December 12, 2023 by Kimberly
Experience a taste symphony with this Chicken Shawarma Plate – succulent spiced chicken, vibrant fresh veggies, and a zesty mint-garlic dip. A flavorful journey on every plate!
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TOTAL TIME
60 min
SERVES
2 plates
DIET
omnivore
EVERY RECIPE DESERVES
A Little Love Letter
Savor the exotic flavors of my Chicken Shawarma Plate! Succulent, spice-infused chicken, paired with a medley of fresh tomatoes and cucumbers, all enhanced by a zesty mint-garlic dip. This culinary masterpiece promises a taste journey that’s as bold and exciting as it is delicious. Elevate your dining experience with this harmonious fusion of textures and spices, making every bite a celebration of Middle Eastern culinary delights.
Serve a delicious chicken shawarma plate by combining the seasoned chicken with the fresh tomato, cucumber and parsley salad and the spicy mint garlic dip. Feel free to add rice or chubz, a Lebanese bread, as well. This versatile dish offers a fusion of flavors and textures that can be enjoyed on any occasion. A simple but delicious culinary adventure awaits!
To store the Chicken Shawarma Plate, refrigerate any leftovers promptly. Keep the spiced chicken, tomato-cucumber salad, mint-garlic dip, and other components in separate airtight containers. This helps maintain their individual flavors and textures. When reheating, warm the chicken separately to preserve its tenderness. Consume within a day or two for the best taste and freshness.
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Chicken Shawarma Plate
- Total Time: 60 min
- Yield: 2
Description
RECOMMENDED EQUIPMENT
- sharp knife
- cutting board
- small bowl
- medium bowl
- frying pan
Ingredients
- 400 grams chicken breast or boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 3 garlic cloves
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/4 tsp turmeric
- 1/4 tsp curry
- 1/8 tsp cinnamon
- 1/8 tsp pepper
- 200 grams tomatoes
- 150 grams cucumber
- 80 grams red onion
- 1 tbsp parsley
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/8 tsp salt
- 1/8 tsp pepper
- 200 grams yogurt
- 12 leaves fresh mint
- 1 garlic clove
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- Start by preparing the chicken marinade, since it needs resting time. Cut the chicken into small pieces if using breast, or leave boneless thighs whole. In a bowl, mix 1 tbsp olive oil with 1 tbsp lemon juice. Remove the skin from 3 garlic cloves, press them into the bowl, and add 1 tsp cumin, 1 tsp smoked paprika powder, ¼ tsp turmeric, ¼ tsp curry powder, ⅛ tsp cinnamon, 1 tsp salt, and ⅛ tsp black pepper. Stir well, then add the chicken and mix until every piece is coated. Cover the bowl and place it in the fridge for about 30 minutes.
- While the chicken marinates, move on to the salad and dip. Cut the tomatoes, cucumber, and onion into small pieces. Pluck the parsley leaves, chop them finely, and set everything aside. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt and pepper, but don’t combine the salad yet; that comes right before serving.
- Next, prepare the yogurt dip. Peel 1 garlic clove and chop or press it. Stack a few mint leaves, roll them up, slice into fine rings, and chop finely. In another small bowl, add the yogurt, garlic, mint, ¼ tsp salt, and ⅛ tsp black pepper. Stir until creamy, then refrigerate the dip while finishing the chicken.
- When the chicken has marinated long enough, heat a large frying pan over medium heat. There’s no need to add extra oil — the marinade already has enough. (Optional: Thread the chicken onto soaked wooden or metal skewers.) Place the chicken in the hot pan and let it cook without moving it, until it turns white around the edges and golden underneath. Then flip and cook for the same amount of time on the other side, until golden brown and cooked through.
- While the chicken cooks, quickly finish the salad. Add the chopped tomato, cucumber, onion, and parsley to the olive oil–lemon dressing and toss everything together. Once the chicken is ready, arrange it on plates, add the salad on the side, and either spoon the mint garlic yogurt dip over the top or serve it separately.
- Passive Time: 30 min
- Cook Time: 30 min
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