Chicken Shawarma Plate
November 28, 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!
60 MINUTES
EASY
OMNIVORE
ARABIC
485 PER PORTION
FRESH / PROTEIN / SPICY
EVERYDAY
LUNCH / DINNER
ALL YEAR
INTRODUCTION
ABOUT THE RECIPE
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.
How to serve:
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!
How to store:
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.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
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„Let’s make a piece of happiness“
INGREDIENTS
For 2 People
CHICKEN
- 400g (14 oz.) chicken breast or boneless, skinless chicken thighs
- 1 tsbp 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
SALAD
- 200g tomatoes (7 oz.)
- 150g cucumber (5 oz.)
- 80g red onion (3 oz.)
- 1 tbsp parsley
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/8 tsp salt
- 1/8 tsp pepper
DIP
- 200g yogurt (7 oz.)
- 12 leaves fresh mint
- 1 garlic clove
- 1/4 tsp salt
- 1/8 tsp pepper
ACTIVE: 20 min
PASSIVE: 0 min
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- small bowl
- medium bowl
- frying pan
Chicken
- If you are using chicken breast, cut it into small pieces. If you are using boneless and skinless chicken thighs, you can also leave them whole.
- Remove the skin from the 3 garlic cloves.
- In a bowl, mix together 1 tbsp olive oil and 1 tbsp lemon juice.
- Squeeze the garlic cloves into the bowl with the olive oil and lemon juice. Now add 1 tsp cumin, 1 tsp smoked paprika powder, 1/4 tsp turmeric, 1/4 tsp curry powder, 1/8 tsp cinnamon, 1 tsp salt and 1/8 tsp black pepper and mix well.
- Place the chicken in the marinade and mix everything well so that the entire chicken is covered with the marinade.
- Now place the bowl in the fridge. Leave it in the fridge to marinate for about 30 minutes.
Salad
- Meanwhile cut the tomatoes into small pieces.
- Cut the cucumber into small pieces.
- Cut the onion into small pieces.
- Pluck the parsley from the stalks and chop finely.
Dip
- Remove the skin from the garlic clove.
- Stack the mint leaves on top of each other and roll them up. Then cut into rings and chop finely.
ACTIVE: 10 min
PASSIVE: 30 min
COOKING
1. Place 200g (7 oz.) yogurt in the small bowl. Add the garlic clove with a press. Finally, add 1/4 tsp salt and 1/8 tsp finely ground pepper, as well as the finely chopped mint, and mix everything into a creamy dip.
2. In a medium bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice and salt and pepper to taste.
3. Now add the chopped tomato, cucumber and onion pieces and the finely chopped parsley and mix everything into a salad.
4. When the chicken has finished marinating, heat a large frying pan over a medium heat. It is not necessary to add any more fat, as the chicken already has oil in the marinade. The chicken pieces can now be placed on wooden or metal skewers before frying, but this is not a must. Tip: If you want to use wooden skewers, place them in a bowl of water 1 hour before use so that they can soak up the oil and won’t burn during frying.
5. Either place the chicken on skewers in the pan or fry them individually. To ensure proper juiciness in chicken so that it does not become dry, turn it only once during frying. When you place the raw chicken in the pan, let it cook on the side over a medium heat until it turns white around the edges, which is the sign that the bottom half is cooked through. Then you can turn it over. Then fry for the same amount of time on the other side.
6. When the meat is ready, arrange it on two plates, place the salad next to it and serve the mint and garlic sauce separately or spread directly over the chicken.
NOTE: The calorie information may vary depending on the product used, country and region.
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