Saleh’s Plate · By Saleh Alkhalifa

Classic Chicken Shawarma

Name: Classic Chicken Shawarma
Cuisine: Middle Eastern
Ingredients: 1½ lbs (700 g) boneless, skinless chicken thighs; 3 tbsp plain yogurt and 3 tbsp olive oil; 3 cloves garlic (minced) and juice of 1 lemon; 1 tsp ground cumin and 1 tsp ground coriander; 1 tsp ground paprika and ½ tsp ground turmeric; ½ tsp ground cinnamon and ½ tsp cayenne pepper; 1 tsp salt and ½ tsp black pepper; ½ cup mayonnaise and 1 clove garlic, grated; 1 tbsp lemon juice and a pinch of salt; Warm pita or flatbread; Sliced tomatoes, cucumbers, onions, pickles and fresh parsley; Garlic sauce or tahini

Cook Classic Chicken Shawarma with Saleh’s Plate.

Ingredients

Marinade

1½ lbs (700 g) boneless, skinless chicken thighs
3 tbsp plain yogurt and 3 tbsp olive oil
3 cloves garlic (minced) and juice of 1 lemon
1 tsp ground cumin and 1 tsp ground coriander
1 tsp ground paprika and ½ tsp ground turmeric
½ tsp ground cinnamon and ½ tsp cayenne pepper
1 tsp salt and ½ tsp black pepper

Optional Garlic Sauce (Toum-style)

½ cup mayonnaise and 1 clove garlic, grated
1 tbsp lemon juice and a pinch of salt

To Serve

Warm pita or flatbread
Sliced tomatoes, cucumbers, onions, pickles and fresh parsley
Garlic sauce or tahini

Instructions

In a large bowl or zip-top bag, combine all marinade ingredients. Add the chicken and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken for 4-5 minutes per side until golden brown and cooked through. Let rest for 5 minutes before slicing thinly.
In a small bowl, mix together the mayonnaise, grated garlic, lemon juice, and salt until smooth.
Warm the pita or flatbread. Fill with sliced chicken, drizzle with garlic sauce or tahini, and top with tomatoes, cucumbers, onions, pickles, and parsley.