🍛 Chicken shawarma plate
A chicken shawarma plate swaps the wrap for a full meal: shaved spiced chicken served over rice with garlic sauce, pickles, a fresh salad and a piece of flatbread on the side. It is filling and garlicky, and lets each part be eaten separately. It is a standard order at shawarma restaurants across the Middle East.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g boneless chicken thighs
- Juice of 1 lemon, 3 garlic cloves, 2 tbsp oil
- 2 tsp ground cumin, 1 tsp paprika, ½ tsp turmeric, salt
- 300 g long-grain rice
- Garlic sauce (toum), about 4 tbsp
- Pickled cucumbers and turnips
- Lettuce, tomato and cucumber salad
- 2 pita breads, quartered
Method
- Marinate the chicken in lemon, garlic, oil, spices and salt for at least 2 hours.
- Roast at 220 °C for 25–30 minutes, turning once, then slice thinly.
- Cook the rice in salted water or stock until fluffy.
- Plate the rice, top with chicken and serve with garlic sauce, pickles, salad and pita.
How to make it lighter
- Halve the rice and double the salad for a noticeably lighter plate.
- Garlic sauce is mostly oil — about 100 kcal per tablespoon — so ask for it on the side.
- Leave the bread aside — the rice already provides the starch.
History
The shawarma plate grew out of the Levantine street wrap as restaurants began serving the same meat as a sit-down meal. Today it is ordered at shawarma shops from Lebanon to the Gulf.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →