Chicken Shawarma Plate
Marinated chicken cooked on a vertical spit or griddle, served on flatbread with tahini sauce and fresh vegetables. Warm, sliced meat with crispy edges and a spiced, charred exterior.
Ingredients
Method
Cut chicken into thin strips or 1/4-inch-thick cutlets. Pat dry with paper towels.
In a mixing bowl, combine shawarma spice blend, minced garlic, lemon juice, and olive oil.
Add chicken strips and stir to coat evenly. Marinate for at least 15 minutes at room temperature, or up to overnight in the refrigerator.
Heat a large skillet or grill over medium-high heat. Working in batches, cook chicken strips 3–4 minutes per side until internal temperature reaches 165°F and edges are lightly charred. Transfer to a plate and keep warm.
In a bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth and pourable. Season with salt and pepper.
Dice tomato and cucumber. Thinly slice red onion. Chop fresh parsley. Toss vegetables together in a bowl.
Warm pita bread on the grill or in a dry skillet for 1–2 minutes per side until soft and warm.
Place warm pita on a serving plate. Layer sliced chicken down the center. Top with diced vegetables and fresh parsley.
Drizzle tahini sauce over the chicken and vegetables. Serve immediately with extra sauce on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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