🍛 Shawarma plate with fries
The Gulf-style shawarma plate piles shaved chicken shawarma over rice, with creamy garlic sauce, pickles and a portion of fries on the side. It is a hearty, garlicky street-food meal, popular as a late dinner from shawarma counters in the UAE, Saudi Arabia, Kuwait and Qatar.
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 shawarma spice mix, salt
- 300 g basmati rice
- 500 g potatoes, cut into fries, and 1 tbsp oil
- Garlic sauce, about 4 tbsp
- Pickled cucumbers
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.
- Toss the potatoes with 1 tbsp oil and salt and bake at 220 °C for 30 minutes, turning once, until golden.
- Cook the rice, then serve with the chicken, fries, garlic sauce and pickles.
How to make it lighter
- Oven-baked fries need far less oil than deep-fried ones.
- Garlic sauce is calorie-dense, so keep it to a tablespoon on the side.
- Choose either rice or fries, not both, and add a salad.
History
Shawarma came to the Gulf with Levantine cooks and shop owners, and local shops made the plate their own by adding rice and fries. Today it is one of the most ordered street meals in Gulf cities.
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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 →