Shawarma Spiced Chicken Plate
Marinated chicken breast cooked with shawarma spices, garlic, and lemon, served on a warm flatbread or rice base with fresh vegetables. Assembled warm with tahini sauce and pickled onions.
Ingredients
Method
Pat chicken dry and cut into bite-sized pieces or leave whole for grilling.
Mince garlic and combine with lemon juice, olive oil, and shawarma spice blend in a bowl.
Toss chicken with marinade, coating evenly. Let sit at least 15 minutes at room temperature or up to 12 hours refrigerated.
Slice cucumber, dice or slice tomato, thinly slice red onion, and chop fresh parsley. Set aside.
Heat a cast-iron skillet or grill pan over medium-high heat. Cook marinated chicken 8–10 minutes, stirring occasionally, until golden and cooked through (165°F internal temperature).
Warm pita bread in a skillet or over direct heat for 30 seconds per side.
Layer warm pita or flatbread with cooked chicken, cucumber, tomato, parsley, and pickled red onion.
Drizzle tahini-lemon sauce over the plate and garnish with toasted sesame seeds. Serve immediately while warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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