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Platter of Mediterranean grilled chicken shawarma served with pickled red onions, warm pita bread, and a side of crisp cucumber salad.
TahaCooks Editor

Hearty Savoury Chicken Shawarma Plate

A vibrant Levantine-style platter featuring succulent, spice-marinated chicken thighs seared for a perfect char. Served over golden turmeric rice with a side of zesty pickled onions, fresh cucumber-tomato salad, and a signature creamy garlic toum.
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Prep Time 20 minutes
Cook Time 15 minutes
Marination 4 hours
Total Time 4 hours 35 minutes
Servings: 4 People
Course: Dinner, Platter
Cuisine: Mediterranean, Middle Eastern
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 800 g Chicken Thighs Boneless, skinless, sliced into thin strips.
  • 3 tbsp Olive Oil High quality for the marinade base.
  • 1 whole Lemon Juiced (approx. 2 tbsp).
  • 3 cloves Garlic Minced or crushed.
  • 1 tsp Ground Cumin For earthy warmth.
  • 1 tsp Ground Coriander For citrusy floral notes.
  • 1 tsp Smoked Paprika For that "Street Classic" smoky depth.
  • 1/2 tsp Turmeric Powder For golden color and health benefits.
  • 1 tsp Sea Salt Adjust to taste.
For the Turmeric Rice
  • 1.5 cups Basmati Rice Rinsed until water runs clear.
  • 1 tsp Turmeric Powder Sauté with rice for vibrant color.
  • 2.5 cups Chicken Broth Or water for a lighter version.
For the Sides & Garnish
  • 1 cup Cucumber & Tomato Diced small for the salad.
  • 1/4 cup Pickled Red Onions Store-bought or quick-pickled.
  • 2 tbsp Garlic Toum Or Tahini sauce for drizzling.
  • 1 tbsp Sumac Required for the authentic tart finish.
  • 1 bunch Fresh Parsley Chopped for garnish.

Equipment

  • 1 Large Mixing Bowl For marinating the chicken and ensuring even spice coating.
  • 1 Cast Iron Skillet Essential for getting the "Street Classic" charred edges; a heavy grill pan is a good alternative.
  • 1 Tongs To safely flip the chicken strips and maintain the sear.
  • 1 Medium Saucepan Specifically for cooking the fluffy turmeric rice.
  • 1 Chef's Knife A sharp blade is needed for dicing the salad and thinly slicing the chicken.
  • 1 Large Serving Platter To assemble the "Hearty Savoury Plate" for a beautiful presentation.

Method
 

  1. Prepare Marinade:
    In a Large Mixing Bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, and salt.
  2. Marinate Chicken:
    Add the sliced chicken thighs to the bowl. Massage the spice rub into the meat until every strip is well-coated. Cover and refrigerate for 4 hours (or at least 30 minutes if in a hurry).
  3. Cook Turmeric Rice:
    In a Medium Saucepan, sauté the rinsed rice and turmeric in a splash of oil for 1 minute. Add broth, bring to a boil, then reduce to low heat. Cover and simmer for 15 minutes until fluffy.
  4. Sear for the "Char":
    Heat your Cast Iron Skillet over medium-high heat with a drizzle of oil. Working in batches to avoid crowding, sear the chicken for 5–6 minutes per side until deeply browned and caramelized.
  5. Rest & Slice:
    Transfer the cooked chicken to a board and let it rest for 2 minutes. Slice any larger pieces into bite-sized "street-style" ribbons.
  6. Assemble Plate:
    On a Large Serving Platter, create a bed of rice. Arrange the juicy chicken on top, then nestle the fresh salad and pickled onions alongside.
  7. Final Flourish:
    Add a generous dollop of garlic toum. Finish by dusting the entire plate with sumac and freshly chopped parsley.

Notes

Serving & Presentation

  • The Base: Spread golden turmeric rice across a large platter as a warm foundation.
  • The Centerpiece: Pile the charred chicken in the middle to showcase the "Street Classic" sear.
  • Color Contrast: Arrange the green salad and pink pickled onions in separate clusters around the edges for a vibrant, professional look.
  • The "Swoosh": Use a spoon to create a clean swirl of garlic toum or tahini on the side for dipping.
  • The Finish: Garnish from a height with a heavy dusting of sumac and fresh parsley for an even, citrusy lift.
  • Side Bread: Serve with warm, pillowy pita kept in a cloth napkin to maintain softness.