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Chicken shawarma platter containing shawarma chicken, Mediterranean yellow rice, Cucumber salad, hummus and tzatziki.

Chicken Shawarma Platter Recipe

This chicken shawarma plate is a vibrant Mediterranean meal made with juicy spiced chicken, fluffy yellow rice, easy cucumber tomato salad, creamy hummus, and cool tzatziki. Make it a generous shawarma platter for a holiday dinner. Feel free to skip hummus and serve it as a chicken shawarma rice bowl or skip rice and tzatziki to make it a simple chicken shawarma hummus bowl for weeknight dinners.
Author: Sheeba
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Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Course dinner, Main Course, Party food
Cuisine Mediterranean, Middle Eastern
Servings 4
Calories 455.3 kcal

Equipment

Ingredients
  

Shawarma marinade

Chicken shawarma

  • 500 grams (1.1 pounds) boneless chicken thighs
  • ½ tablespoon olive oil
  • 3 onions

Other ingredients for shawarma plate

STEP BY STEP IMAGES

Scroll back to find detailed recipe photos!

Instructions
 

Make shawarma marinade

  • Halve 500 grams (1.1 pounds) boneless chicken thighs.
  • Mix the shawarma spices in a small bowl: 1 teaspoon cayenne pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon cumin, ½ teaspoon coriander, ¼ teaspoon turmeric, ¼ teaspoon cardamom, ⅛ teaspoon cinnamon, ½ teaspoon black pepper and ¾ teaspoon salt.
  • Reserve 1 teaspoon of the spice mix.
  • Add the remaining spice mix and 1 tablespoon lemon juice to the chicken.
  • Toss until all the pieces of chicken are well coated with the shawarma marinade.
  • Leave them to marinate for at least 30 minutes while you prepare the rest of the ingredients.

Cook shawarma chicken

  • Heat ½ tablespoon olive oil in a large pan and add the marinated chicken.
  • Cook for 4 to 5 minutes on medium-high heat.
  • Flip the chicken pieces and cook for another 3 to 4 minutes until well browned and cooked through.
  • Remove the chicken onto a plate and keep aside. Let it rest for 5 minutes.
  • When the chicken rests, it leaves behind some flavorful juices. Reserve the juices.
  • Transfer the chicken onto a chopping board. Slice them thinly.

Make spicy browned onions

  • Thinly slice 3 onions and add the reserved spice mix. Gently toss the onion slices with the spices in a large bowl.
  • The pan will have some oil left from frying the chicken. Add the onions to the same pan and stir on low heat until they are browned.
  • Add the reserved pan juices from the chicken. Cook until the juices evaporate and are completely absorbed by the onions.

Build your shawarma platter

  • 1 bowl Mediterranean yellow rice
  • 1 bowl Mediterranean cucumber salad
  • 1 cup cucumber dill tzatziki
  • 1 cup paprika hummus
  • Additionally, you can add warm pita or crispy pita chips.

Video

Notes

  • Marinate the chicken for maximum flavor: The magic of great shawarma is in the shawarma marinade. If you have time, let the chicken marinate for at least 4 hours or overnight. The lemon and spices tenderize the chicken and help the flavors soak in beautifully.
  • Don’t overcrowd the pan: When cooking the chicken, give the pieces some space. Overcrowding causes the chicken to steam instead of caramelize.
  • Use high heat for better caramelization
    In traditional shawarma shops, meat cooks slowly on a vertical rotisserie and develops caramelized edges. At home, cooking the chicken over fairly high heat helps recreate that slightly charred flavor.
  • Let the chicken rest before slicing: Once the chicken is cooked, let it rest for a few minutes before slicing it. This helps the juices redistribute so the chicken stays moist.
  • Slice the chicken after cooking: For the best shawarma texture, cook chicken fillets and then slice them into thin strips. This mimics the texture of traditional shawarma you’d find in a Mediterranean shawarma plate.
  • Add the sauces generously: Hummus and tzatziki aren’t just sides—they’re part of what makes a great chicken shawarma hummus bowl. A generous spoonful of each adds creaminess and ties the whole plate together.
  • Build layers for the best shawarma bowl: When making a chicken shawarma rice bowl, start with warm rice, then add chicken, salad, hummus, and tzatziki. The warm and cool layers create the perfect balance of flavors and textures.
Nutrition Facts
Chicken Shawarma Platter Recipe
Amount per Serving
Calories
455.3
% Daily Value*
Fat
 
22.9
g
35
%
Saturated Fat
 
5.9
g
37
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4.6
g
Monounsaturated Fat
 
10
g
Cholesterol
 
122.5
mg
41
%
Sodium
 
537.2
mg
23
%
Potassium
 
426.9
mg
12
%
Carbohydrates
 
10
g
3
%
Fiber
 
2.1
g
9
%
Sugar
 
3.7
g
4
%
Protein
 
21.6
g
43
%
Vitamin A
 
558.4
IU
11
%
Vitamin C
 
8.1
mg
10
%
Calcium
 
38.5
mg
4
%
Iron
 
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.