Tastenexa
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Middle Eastern
Chicken Shawarma Plate
35 min total15 prep20 cook4 servings420 cal
ClassicFlexitarianPaleoLow-Carb
Chicken thighs marinated in yogurt, lemon, and warm spices, then roasted until deeply caramelized at the edges. Sliced thin and served over salad and rice, it's a fragrant, satisfying plate that tastes like it came from a street cart.
Ingredients
meat
- 600 gchicken thighs
dairy
- 100 gyogurt
produce
- 1lemon
- 4 clovesgarlic
pantry
- 1 tspcumin
- 0.5 tspturmeric
- 1 tsppaprika
- 2 tbspolive oil
- 1 tspsalt
- 300 gcooked rice
Steps
- Mince the garlic and zest and juice the lemon. In a mixing bowl, whisk together the yogurt, lemon zest and juice, garlic, cumin, turmeric, paprika, olive oil, and salt.
- Add the chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat the oven to 220°C / 425°F. Arrange the marinated chicken thighs on a baking sheet lined with foil, spacing them apart.
- Roast for 20–25 minutes, until the chicken is cooked through to 74°C / 165°F and the edges are starting to caramelize.
- Switch the oven to broil and broil for 2–3 minutes, watching closely, until the edges are deeply browned and slightly charred.
- Let the chicken rest for 5 minutes, then slice it thinly on a cutting board.
- Warm the cooked rice and divide it between plates. Fan the sliced chicken over the rice.
- Serve with a squeeze of fresh lemon, alongside salad or pickles if desired.
Tips
- Marinate the chicken for at least an hour, or overnight, so the yogurt has time to tenderize the meat.
- Roast on a wire rack if you have one — it lets hot air circulate underneath for crispier edges.
- Broil for the last 2–3 minutes to get the deep caramelized char that's signature to shawarma.
- Slice the chicken thinly right before serving to mimic the shaved texture of a vertical rotisserie.
