Chicken Shawarma Plate

Name: Chicken Shawarma Plate
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 800 g / 1.75 lbs boneless skinless chicken thighs; 4 tbsp plain yogurt (60 g / ¼ cup/2 oz); 3 tbsp lemon juice (45 ml); 4 cloves garlic, minced; 2 tbsp olive oil (30 ml / 1 fl oz); 1 tsp ground cumin (5 g); 1 tsp ground coriander (5 g); 1 tsp paprika (5 g); ½ tsp turmeric (2.5 g); ½ tsp ground cinnamon (2.5 g); ¼ tsp ground cloves (1 g); ¼ tsp cayenne pepper (optional)

Shawarma Djej, Middle Eastern Chicken Plate

Lebanon, Syria

Recipe Snapshot

The essentials, at a glance

Tender, marinated chicken slices are roasted to perfection with aromatic spices that evoke the vibrant streets of the Middle East. Served with fragrant rice, crisp veg, and a drizzle of creamy sauce, each bite is a dance of smoky, tangy, and savory notes. This shawarma plate is a feast that satisfies both the heart and the palate.

Mediterranean Main Course

Dairy-FreeGluten-FreeKeto-friendlyNut-Free

Difficulty

Medium

Servings

Prep Time

20 mins (plus 4-24 hrs marinating)

Make Time

25 mins

Calories

410 / serving

Diet

Non-Veg

Protein 32.8g

Fat 30.0g

Carbs 2.5g

Above values do not change with any serving size changes you make below

May not be suitable if you suffer with:

Acid Reflux

Lactose Intolerance

IBS

Diabetes

Indigestion

High Blood Pressure

Cook Along

Make It Happen

Follow each phase with a cleaner flow from ingredient prep to final plating.

Track cooking progress forChicken Shawarma Plate

STEP 1

Make marinade: Whisk together yogurt, lemon juice, olive oil, all spices, garlic, salt, and pepper in a large bowl.

Instructions

Main

Make marinade: Whisk together yogurt, lemon juice, olive oil, all spices, garlic, salt, and pepper in a large bowl.

Marinate chicken: Add chicken thighs, coat thoroughly. Cover and refrigerate 4 hrs to overnight (24 hrs maximum for best flavor).

Cook chicken: Heat grill pan or skillet over medium-high heat. Cook chicken 6-7 mins per side until charred and cooked through (internal temperature 74°C/165°F). Alternatively, bake at 200°C/400°F for 25 mins.

Rest and slice: Rest chicken 5 mins, then slice thinly against the grain.

Assemble plate: Serve over rice or with pita, drizzled with tahini sauce, accompanied by Middle Eastern salad and pickles.

Nutritional Benefits

Yogurt marinade tenderizes chicken and adds probiotics.

Spices like turmeric and cinnamon have anti-inflammatory properties.

Chicken thighs provide iron and zinc.

The dish is naturally gluten-free when served without bread.

Balanced macronutrients with protein, complex carbs, and healthy fats.

Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.

Instruction image unavailable for this step.

Chicken Shawarma Plate

Make marinade: Whisk together yogurt, lemon juice, olive oil, all spices, garlic, salt, and pepper in a large bowl.

From the Blog All Contributions

The Homemade Feast That Beats Any Takeaway

Yum User

23 Feb 2026

There’s something incredibly satisfying about building your own shawarma plate at home. Chicken is marinated in a blend of warming spices, garlic, lemon and olive oil, then roasted or grilled until lightly charred at the edges and juicy within. The spices bloom under heat, creating layers of warmth rather than heat.

Why It Works on Every Level

Balanced spice mix - aromatic, not overpowering.
Juicy chicken with lightly crisp edges.
Fresh salad elements for contrast.
Creamy sauce to tie it together.

Layered over fluffy rice or wrapped in warm flatbread, the textures shine - tender meat, crisp vegetables, silky yoghurt-based sauce. It’s colourful, vibrant and deeply satisfying without feeling overly indulgent. Once you realise how straightforward it is to make, takeaway versions start to feel unnecessary.

Yum Feedback 0 comments

Yumpedia: Lebanon, Syria