Go Back
Chicken Shawarma Rice Plates with Garlic Yogurt Sauce

Chicken Shawarma Rice Plates with Garlic Yogurt Sauce

Street-food shawarma is cooked on a tall rotating spit, but the warm spice blend that makes it so good is easy to recreate at home. Chicken thighs are marinated in yogurt, lemon, garlic and spices like cumin, coriander, paprika and cinnamon, then roasted at high heat and sliced. Served over rice with a cool garlic yogurt sauce, a simple salad and some pickles, it makes a satisfying lunch plate.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb boneless, skinless chicken thighs
  • 1/3 cup plain yogurt for the marinade
  • 3 tbsp olive oil
  • 1 lemon juiced
  • 4 cloves garlic minced, divided
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp paprika
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • 1 1/2 tsp salt divided
  • 3/4 cup plain Greek yogurt for the sauce
  • 1 tbsp tahini optional
  • 4 cups cooked basmati rice
  • 2 tomatoes chopped
  • 1 cucumber chopped
  • pickled turnips or cucumbers for serving
  • 2 tbsp fresh parsley chopped

Method
 

  1. In a large bowl, combine the 1/3 cup yogurt, oil, half the lemon juice, three-quarters of the garlic, the cumin, coriander, paprika, turmeric, cinnamon and 1 teaspoon salt. Add the chicken and turn to coat. Marinate for at least 30 minutes, or up to 24 hours in the fridge.
  2. Heat the oven to 450°F (230°C). Line a baking sheet with parchment and spread the chicken out in one layer.
  3. Roast for 22–26 minutes, until the edges are browned and the chicken reaches 165°F (74°C). Rest for 5 minutes, then slice thinly.
  4. Meanwhile, stir together the Greek yogurt, tahini, remaining garlic, remaining lemon juice and 1/4 teaspoon salt. Thin with a little water until it is drizzly.
  5. Toss the tomatoes and cucumber with the parsley and the remaining salt.
  6. Divide the rice among plates or containers, top with sliced chicken and serve with the salad, pickles and garlic yogurt sauce.

Notes

  • Thighs stay moist at high heat and are more traditional for shawarma than breasts.
  • For crispier edges, broil the chicken for 2 minutes after roasting.