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    Homemade Chicken Shawarma Platter

    clock-icon55 minutes
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    Pixicook editorial team

    A delicious and flavorful homemade chicken shawarma served with red cabbage slaw, yogurt sauce, and warm pita bread.

    Ingredients for Homemade Chicken Shawarma Platter

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Red Cabbage, cored and sliced very thin

    0 lb

    Substitute chevron-down

    Fresh Parsley Leaves

    cups

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Black Pepper

    teaspoons

    Substitute chevron-down

    Whole-Milk Yogurt

    cups

    Substitute chevron-down

    Lemon Juice

    tablespoons

    Substitute chevron-down

    Lemon

    each

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Boneless, Skinless Chicken Thighs, trimmed

    0 lb

    Substitute chevron-down

    Paprika

    teaspoons

    Substitute chevron-down

    Ground Cumin

    teaspoons

    Substitute chevron-down

    Plum Tomatoes, sliced thin

    each

    Substitute chevron-down

    English Cucumber, cut into ½-inch dice

    cups

    Substitute chevron-down

    Pita Bread, warmed

    each

    Substitute chevron-down

    How to Make Homemade Chicken Shawarma Platter

    1. Prepare Red Cabbage Slaw

    In a large bowl, combine the thinly sliced cabbage, fresh parsley leaves, ¼ cup of extra-virgin olive oil, and 1 teaspoon of kosher salt. Toss everything together until the cabbage is well coated, then set it aside to let the flavors meld.

    2. Make Yogurt Sauce

    In a second bowl, mix together the whole-milk yogurt, lemon juice, minced garlic, ¾ teaspoon of kosher salt, and ½ teaspoon of black pepper. Stir until everything is well combined and then set it aside.

    3. Preheat Broiler and Prepare Pan

    Adjust your oven rack so it's about 6 inches from the broiler element and preheat the broiler. Line a rimmed baking sheet with aluminum foil and set a wire rack on top.

    4. Prepare Chicken Thighs

    Pat the chicken thighs dry with paper towels to ensure they brown nicely. In a large bowl, combine the chicken thighs with paprika, ground cumin, 2 teaspoons of kosher salt, ½ teaspoon of black pepper, and the remaining 2 tablespoons of extra-virgin olive oil. Toss the chicken until it’s evenly coated with the spices and oil.

    5. Broil Chicken and Lemon Halves

    Lay the chicken thighs out on the wire rack with the smooth sides facing down. Take the lemon, trim the ends, cut it in half, and place the halves cut side up on the rack alongside the chicken. Broil the chicken and lemon halves for 16 to 20 minutes, rotating the pan halfway through cooking. Ensure the chicken reaches an internal temperature of at least 175 degrees. Once done, let the chicken rest for 5 minutes.

    6. Add Lemon Juice to Slaw

    While the chicken rests, squeeze one of the broiled lemon halves over the cabbage mixture and give it a good stir.

    7. Slice Chicken and Serve

    Slice the rested chicken into thin strips and transfer them to a large platter. Squeeze the juice from the remaining lemon half over the chicken. Add the cabbage mixture to the platter with the chicken, then arrange the sliced plum tomatoes and diced cucumber around the edges. Serve with the yogurt sauce and warm pita bread on the side.

    Variations

    Shawarma Bowl

    Instead of serving with bread, you can make a shawarma bowl with a base of rice, quinoa, or mixed greens, topped with the cooked protein and vegetables.

    Lamb Shawarma

    Lamb is another traditional meat for shawarma. Use a tender cut, marinate, and cook until it's just done to retain moisture and flavor.

    Shawarma Salad

    Toss the marinated and cooked protein with a mix of fresh vegetables like lettuce, tomatoes, cucumbers, and a lemony dressing for a lighter meal.

    Beef Shawarma

    Use thinly sliced beef, marinate with the same spices as chicken, and adjust cooking time for medium-rare to well-done, as preferred.

    Grain Change

    Serve over a bed of pearl couscous, freekeh, or quinoa instead of rice for a change in texture and taste.

    Pitfalls and tips

    Marinade Mastery

    Use fresh garlic and freshly squeezed lemon juice for the marinade, and allow the chicken to marinate for at least a few hours, preferably overnight.

    Resting Time

    Let the cooked chicken rest before slicing to ensure the meat remains moist by redistributing the juices.

    Spice Selection

    Use high-quality, fresh spices and toast them before grinding to enhance the flavor profile of your shawarma.

    Cooking Technique

    Use a cast iron skillet or grill pan and cook in batches for a good sear that mimics a traditional shawarma's char.

    Accompaniments

    Serve with fresh, homemade sides like tangy garlic sauce or tahini, pickled vegetables, and chopped salads.


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