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chicken shawarma plate with hummus, tabbouleh, olives and lemon wedges.
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5 from 1 vote

Chicken Shawarma Plate

Learn how to make a chicken shawarma plate at home, a delightful and healthy Middle Eastern recipe served with hummus and tabbouleh.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Chicken Breast
Cuisine: Middle East
Servings: 4 servings
Calories: 264kcal
Author: Adina

Equipment

  • Large skillet or pan
  • Bowls

Ingredients

Chicken:

  • 1 lb boneless skinless chicken breasts 450 g, Note 1
  • 1 lemon the juice
  • 2 tablespoons olive oil
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ¼ teaspoon turmeric
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 2-3 tablespoons olive oil for cooking the chicken

To serve:

  • yogurt tahini sauce Note 3
  • hummus
  • tabbouleh
  • black olives
  • sliced salad leaves
  • sliced tomatoes
  • sliced cucumbers
  • nigella seeds
  • a drizzle of extra virgin olive oil

Instructions

Chicken:

  • Mix the spices in a small bowl.
    ¼ teaspoon cinnamon + ¼ teaspoon cardamom + ¼ teaspoon turmeric + ½ teaspoon sea salt + ¼ teaspoon black pepper
  • Marinate chicken: Slice the chicken breast into thin strips and place them in a large bowl. Add the lemon juice, olive oil, and mixed spices and stir well to coat. Cover the bowl and leave to marinate in the refrigerator for 2-3 hours. Remove from the fridge about 30 minutes before cooking.
    1 lb/ 450 g chicken breast + juice of 1 lemon + 2 tablespoon olive oil
  • Cook chicken: Heat 1 tablespoon of the olive oil in a large skillet or pan. Cook the chicken slices in 2 or 3 batches, adding a bit more oil between the batches (Note 2). Stir occasionally, for about 4-5 minutes per batch or until the chicken strips are golden and cooked through but still tender and juicy.
    2-3 tablespoon olive oil

Assemble the shawarma plate:

  • Spread a portion of hummus on one side of the plate and place some tabbouleh on the opposite side. Arrange the sliced salad leaves in between and lay the chicken strips on top. Sprinkle black olives and nigella seeds over the plate and finish it off with a drizzle of extra virgin olive oil.
  • Serve: If your plate has enough space, arrange the tomato and cucumber slices on it; otherwise, serve them on the side. Drizzle with a bit of sauce and serve the rest of it on the side.

Notes

  1. Chicken: The same amount of boneless skinless chicken thighs can be used instead.
  2. Don't overcrowd the pan, or the chicken will be cooked in its released juices instead of searing.
  3. Yogurt tahini dip: Mix ⅔ cup/ 150 g Greek yogurt with 1 tablespoon tahini, 1 large grated garlic clove, lemon juice, and salt and pepper to taste.
  4. The nutrition is calculated only for the chicken. 

Nutrition

Serving: 1/4 of the dish | Calories: 264kcal | Carbohydrates: 3g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 427mg | Potassium: 464mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 16mg | Calcium: 16mg | Iron: 1mg