Chicken Shawarma Platter¶

Juicy yogurt-marinated chicken shawarma with turmeric rice, fresh herb salad, and Greek yogurt tzatziki sauce. Big flavor, easy prep.

Details¶

Ingredient	Imperial	Metric
Chicken breasts, thinly sliced	3	3
Olive oil	2 tbsp	30 ml
Greek yogurt	3 heaping tbsp	60 g
Lemon (juice + full zest)	1	1
Tomato paste	1 tbsp	15 g
Roasted garlic	1 head	1 head
Cumin	2 tbsp	2 tbsp
Paprika	2 tbsp	2 tbsp
Turmeric	1 tbsp	1 tbsp
Salt	1 tsp	1 tsp
Onion powder	1 tsp	1 tsp
Garlic powder	1 tsp	1 tsp
Black pepper	1/2 tsp	1/2 tsp
Cayenne	Pinch	Pinch
Fresh parsley, chopped	Handful	Handful

Ingredient	Imperial	Metric
Jasmine or basmati rice (rinsed)	2 cups	370 g
Water	2 cups	475 ml
Turmeric	2 tbsp	2 tbsp
Salt	Pinch	Pinch
Olive oil	Drizzle	Drizzle

Ingredient	Imperial	Metric
Greek yogurt	3 tbsp	45 g
Cucumber, shredded & squeezed dry	1/2	1/2
Mayonnaise	2 tbsp	30 g
Olive oil	2 tbsp	30 ml
Lemon, squeezed	1/2	1/2
Dried dill	2 tbsp	2 tbsp
Salt & pepper	Pinch	Pinch

Rinse rice until the water runs clear. Add rice, water, turmeric, salt, and olive oil to a pot. Bring to a boil, cover, and simmer 20–25 minutes. Fluff and set aside.

Preheat the oven to 425 °F (220 °C).
Mix the sliced chicken with olive oil, Greek yogurt, lemon juice and zest, tomato paste, roasted garlic, all the spices, salt, and pepper.
Spread on a baking sheet and roast for 30 minutes, stirring once halfway through.

Chop the tomatoes, cucumber, red onion, parsley, and dill. Toss with lemon juice, olive oil, salt, and pepper.

Spoon rice onto plates, top with the fresh herb salad, pile on the chicken shawarma, and drizzle with tzatziki sauce.

Approximate values per plate (4 servings). Includes rice, salad, and tzatziki.

Optional: add a fresh pickle on the side.
Leftover move: stuff everything into naan bread with sliced pickles the next day.