Israeli Chicken Shawarma Plate
Tender, marinated chicken thighs, thinly sliced and served with a variety of classic Israeli accompaniments like tahini, pickles, and Israeli salad.
🧂 Ingredients
- 1 kg Boneless, skinless chicken thighs
- 4 tbsp Olive oil
- 2 tbsp Lemon juice
- 4 cloves Garlic(minced)
- 2 tsp Cumin
- 1 tsp Paprika
- 1 tsp Coriander
- 0.5 tsp Turmeric
- 1 tsp Salt
- 0.5 tsp Black pepper
- 8 pieces Pita bread
- 1 cup Tahini
- 0.5 cup Water(for tahini sauce)
- 2 tbsp Lemon juice(for tahini sauce)
- 1 clove Garlic(minced, for tahini sauce)
- 0.5 tsp Salt(for tahini sauce)
- 2 medium Tomatoes(diced, for salad)
- 1 medium Cucumber(diced, for salad)
- 0.5 small Red onion(finely chopped, for salad)
- 0.25 cup Fresh parsley(chopped, for salad)
- 2 tbsp Olive oil(for salad dressing)
- 1 tbsp Lemon juice(for salad dressing)
- 0.25 tsp Salt(for salad dressing)
- as needed Pickled turnips
- as needed Amba(optional)
👨🍳 Instructions
- 1
In a bowl, combine chicken thighs, olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, salt, and pepper. Marinate for at least 30 minutes, or preferably for a few hours in the refrigerator.
💡 Tip: Marinating longer will deepen the flavors. - 2
While chicken marinates, prepare the tahini sauce: whisk together tahini, water, lemon juice, minced garlic, and salt until smooth and creamy. Add more water if needed to reach desired consistency.
💡 Tip: The sauce should be pourable but not too thin. - 3
Prepare the Israeli salad: in a bowl, combine diced tomatoes, cucumber, finely chopped red onion, and chopped parsley. Dress with olive oil, lemon juice, and salt. Toss gently.
💡 Tip: Chop vegetables finely for the best texture. - 4
Heat a large skillet or grill pan over medium-high heat. Add marinated chicken thighs in a single layer (cook in batches if necessary to avoid overcrowding).
⏱️ 6-8 minutes per side💡 Tip: Ensure the pan is hot before adding chicken for a good sear. - 5
Cook chicken for about 6-8 minutes per side, or until cooked through and nicely browned. Remove from pan and let rest for a few minutes.
⏱️ 15 minutes - 6
Thinly slice the cooked chicken. Warm pita bread on the skillet or grill.
💡 Tip: Slicing against the grain will make the chicken more tender. - 7
Assemble the plates: serve sliced chicken alongside warm pita bread, a generous drizzle of tahini sauce, Israeli salad, and pickled turnips. Add amba if desired.
💡 Tip: Offer extra tahini and lemon wedges on the side.
💡 Pro Tips
- ✓Use chicken thighs for maximum flavor and tenderness.
- ✓Don't overcrowd the pan when cooking chicken; cook in batches if needed.
- ✓Adjust the spices in the marinade to your preference.
🔄 Variations
- Serve in pita bread as a sandwich.
- Add a dollop of hummus to the plate.
- Include grilled onions and peppers with the chicken.