FitChicken Shawarma Plates
Yogurt-marinated chicken thighs roasted with warm shawarma spices, served with rice, cucumber-tomato salad and garlic yogurt sauce.
Photo: Dr. Chinchu C. via Wikimedia Commons, CC BY 4.0. Cropped and resized. The photo shows a similar dish and may differ from this exact recipe.
Real shawarma is cooked on a vertical spit, but you can get remarkably close at home with a hot oven and a good marinade. Chicken thighs soak in yogurt, lemon, garlic and a blend of cumin, coriander, paprika, turmeric and cinnamon. The yogurt tenderizes the meat and helps the edges char at high heat.
Served as a plate with rice, a chopped salad and a garlicky yogurt sauce, it is a full meal you can prep in one go. Marinate the chicken in the morning or the night before, roast it after work, and pack the leftovers for lunch.
The method
- In a large bowl, combine the 1/2 cup yogurt, lemon juice, 2 grated garlic cloves, cumin, coriander, paprika, turmeric, cinnamon, salt and olive oil.
- Add the chicken and turn to coat completely. Cover and refrigerate for at least 1 hour or up to 24 hours.
- Heat the oven to 450°F and line a rimmed baking sheet with foil. Spread the chicken on the sheet, scatter the onion wedges around it and discard any extra marinade.
- Roast for 20 to 25 minutes, until the chicken is browned at the edges and reaches 165°F inside. For more char, broil for the final 2 minutes.
- Meanwhile, stir the 3/4 cup yogurt with the remaining garlic clove, a squeeze of lemon and a pinch of salt to make the sauce.
- Rest the chicken for 5 minutes, then slice it thin.
- Build each plate with rice, sliced chicken, roasted onions and cucumber-tomato salad. Spoon the garlic yogurt over the top and finish with parsley.
Coach notes
- Do not skip the high heat. A 450°F oven gives you the crisp, charred edges shawarma is known for.
- Stuff leftovers into warm pita with the salad and sauce for an easy wrap the next day.
- Swap rice for cauliflower rice or a big pile of greens if you prefer.
Store & reheat
Keep the chicken and rice refrigerated for up to 4 days, with the salad and sauce in separate containers. Reheat the chicken and rice covered until hot, then add the cold toppings.
*Protein per serving is a rough estimate based on typical ingredient values and will vary with the brands and portions you use. This recipe is for general cooking information and is not medical or nutrition advice. Check labels if you cook for anyone with allergies, and see our disclaimer.
