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Chicken Shawarma Plate with Rice and Garlic Sauce

Elina James
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Lunch
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken Shawarma Marinade:
  • 700g boneless, skinless chicken thighs or breasts
  • 3 tbsp plain yogurt
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • ½ tsp turmeric
  • ½ tsp ground cinnamon
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper (optional for heat)
  • Salt and black pepper to taste
  • For the Yellow Rice:
  • 1½ cups basmati rice, rinsed
  • 2½ cups chicken broth or water
  • 2 tbsp olive oil or butter
  • 1 tsp turmeric
  • ½ tsp cumin
  • Salt to taste
  • For the Garlic Sauce (Touma or Toum):
  • 6 large garlic cloves, peeled
  • ½ tsp salt
  • 1 egg white (optional for creaminess)
  • 1 cup neutral oil (like sunflower or canola)
  • 2 tbsp lemon juice
  • 1 tbsp cold water
  • For the Salad (Optional but Recommended):
  • 1 cup chopped cucumbers
  • 1 cup chopped tomatoes
  • ½ cup chopped lettuce or parsley
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions
 

  • Step 1: Marinate the Chicken:In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, and all the spices.Add chicken pieces and coat thoroughly in the marinade.Cover and refrigerate for at least 2 hours (or overnight for best flavor).
  • Step 2: Cook the Chicken:Preheat your grill pan, skillet, or oven to 200°C (400°F).Cook the chicken for 5–7 minutes per side (depending on thickness) until golden brown and cooked through.Let the chicken rest for a few minutes before slicing it thinly.
  • Step 3: Prepare the Yellow Rice:Heat olive oil or butter in a saucepan.Add turmeric and cumin; stir for 30 seconds to release aroma.Add rice and toast for 1 minute, stirring constantly.Pour in broth, season with salt, and bring to a boil.Lower heat, cover, and simmer for 15 minutes or until rice is tender.Fluff with a fork and keep warm.
  • Step 4: Make the Garlic Sauce:In a blender or food processor, add garlic and salt; blend until smooth.Gradually add oil in a thin stream while blending, alternating with lemon juice and cold water, until creamy and emulsified.Chill before serving.
  • Step 5: Prepare the Salad:Combine cucumbers, tomatoes, and lettuce (or parsley) in a bowl.Toss with olive oil, lemon juice, salt, and pepper.
  • Step 6: Assemble the Shawarma Plate:On a large plate, serve a generous portion of yellow rice.Top with sliced shawarma chicken.Drizzle garlic sauce generously or serve it on the side.Add salad or pickled vegetables for freshness.