A little love letter
Dear chicken shawarma plate,
Some dinners feel like a whole table of little things, and you are exactly that. Chicken that has been sitting in lemon, garlic, cumin, smoked paprika and a hint of cinnamon, getting golden and a little charred at the edges. The kitchen smells incredible before anything is even on a plate.
Then the fresh part: tomatoes, cucumber, red onion and parsley, sharp with lemon. And that cool yogurt dip with mint and garlic that I could honestly eat with a spoon.
You're a build-your-own-plate kind of dinner, everyone reaching across the table, a bit of everything on every fork. Warm, bright, a little spicy. Proof that one plate can feel like a whole spread.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Chicken Shawarma Plate
Marinated shawarma chicken with all the trimmings for a plate that eats like your favorite takeout. Warm spices, garlicky sauce, something fresh on the side. About an hour.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
marinate the chicken
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, ¼ tsp cinnamon, 1 tsp salt, and ¼ 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.prep the salad
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.make the yogurt dip
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 ¼ tsp black pepper. Stir until creamy, then refrigerate the dip while finishing the chicken.fry 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.toss & serve
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.Pairings
Chicken breast or thighs?
Can I marinate the chicken overnight?
Can I meal prep it?
What else goes with a chicken shawarma plate?
More pieces of happiness
Tell me how it went
A little love letter
Dear chicken shawarma plate,
Some dinners feel like a whole table of little things, and you are exactly that. Chicken that has been sitting in lemon, garlic, cumin, smoked paprika and a hint of cinnamon, getting golden and a little charred at the edges. The kitchen smells incredible before anything is even on a plate.
Then the fresh part: tomatoes, cucumber, red onion and parsley, sharp with lemon. And that cool yogurt dip with mint and garlic that I could honestly eat with a spoon.
You're a build-your-own-plate kind of dinner, everyone reaching across the table, a bit of everything on every fork. Warm, bright, a little spicy. Proof that one plate can feel like a whole spread.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Chicken Shawarma Plate
Marinated shawarma chicken with all the trimmings for a plate that eats like your favorite takeout. Warm spices, garlicky sauce, something fresh on the side. About an hour.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
