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Shawarma plate with hummus, rice, chicken and salad

Chicken Shawarma Plate

Featuring Chicken Shawarma and a mix of delicious middle eastern sides, this shawarma plate is SO good and easy to put together. With a simple fresh salad, some hummus, rice, and the perfect yogurt tahini sauce, you're going to make this over and over again.
Course Mains
Cuisine middle eastern
Keyword chicken shawarma, shawarma plate
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


For the Chicken Shawarma:

  • 8 boneless skinless chicken thighs
  • 2 garlic cloves crushed
  • Juice of ½ lemon
  • 2 teaspoon cumin powder
  • 2 teaspoon paprika
  • 1 teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt

For the Yogurt Tahini Sauce:

  • 1 cup plain yogurt
  • ½ cup tahini
  • 1 garlic clove crushed
  • Juice of ½ lemon
  • ¼ teaspoon salt

For the salad:

  • 4 small cucumbers
  • 2 large tomatoes
  • ½ small red onion
  • About ¼ cup packed fresh mint or 2-3 tablespoons dried mint
  • Juice of 2 lemons
  • 1 tablespoon sumac optional
  • ¼ cup olive oil
  • ¼ teaspoon salt

Other components:

Other side options:


  • Pre-heat oven to 450ºF (optional - you can also cook the shawarma on a non-stick pan on the stove)
  • Cut chicken thighs into thin strips
  • Mix the lemon juice with all the spices and combine to create a paste
  • Marinate the chicken for a few hours in the fridge (you can skip this if in a hurry)
  • Lay chicken on parchment lined baking sheet and bake at 450ºF for 20-25 mins until cooked through
  • To make the sauce, mix all ingredients together well
  • For the salad, slice the cucumbers into halves, and the tomatoes into large cubes. Slice the onion into thin strips and finely chop the fresh mint
  • Mix together the lemon juice, olive oil, salt, sumac and mint and pour over the salad. Mix well
  • Serve the shawarma with the sauce on top, with a side of salad, cooked rice, and hummus. Enjoy!