Shawarma Platter
Transform your dinner table with this vibrant and flavorful Shawarma Platter, a complete Mediterranean-inspired feast that’s perfect for sharing. Tender, marinated chicken thighs are seasoned with a fragrant blend of spices like cumin, coriander, paprika, and turmeric, then grilled to perfection for smoky, savory bites. Served alongside buttery rice, a refreshing cucumber-tomato salad, and a creamy garlic-mint yogurt sauce, this recipe strikes the perfect balance of bold and fresh flavors. Warm pita bread completes the platter, making it ideal for scooping and layering all the delicious components. Ready in just over an hour, this crowd-pleaser is great for weeknight dinners or casual gatherings. Keywords: shawarma platter recipe, Mediterranean chicken, homemade tzatziki, Middle Eastern-inspired dish, chicken shawarma meal.
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Recipe Information
Ingredients
- 700 grams chicken thighs, boneless and skinless
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups rice
- 4 cups water
- 2 tablespoons butter
- 1 cup cucumber, diced
- 1 cup tomatoes, diced
- 0.5 cup red onion, finely chopped
- 0.25 cup parsley, chopped
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon dried mint
- 4 pieces pita bread
Instructions
Start by marinating the chicken. In a large bowl, mix together olive oil, lemon juice, ground cumin, ground coriander, paprika, turmeric, cinnamon, garlic powder, salt, and black pepper.
Add the chicken thighs to the marinade and mix well to coat. Cover and refrigerate for at least 1 hour, preferably overnight.
While the chicken is marinating, prepare the sauce and salad. For the tzatziki, in a small bowl combine plain yogurt, minced garlic, lemon juice, and dried mint. Mix well and set aside.
For the salad, mix diced cucumber, tomatoes, red onion, and parsley in a medium bowl. Season with a pinch of salt and pepper then toss gently. Set aside.
Cook the rice. In a medium saucepan, melt the butter over medium heat. Add the rice and stir frequently until the rice is lightly toasted.
Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for about 18 minutes or until rice is cooked and water is absorbed.
Once the chicken has marinated, preheat your grill or pan over medium-high heat. Cook the chicken for about 6-8 minutes per side or until fully cooked and juices run clear.
Let the chicken rest for a few minutes before slicing it into thin strips.
Warm the pita bread either on a grill or in the oven for a few minutes.
To assemble the platter, arrange the sliced chicken, cooked rice, tzatziki sauce, and salad on a plate. Serve with warm pita bread on the side.
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.7 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 212 mg | 16% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 938 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
