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LebaneseAuthentic Cuisine

Chicken Shawarma Plate

Serves 4 to 6 Entree chicken, Poultry, shawarma

Chicken Shawarma Plate

Chicken Shawarma Plate is a beloved staple of Beirut's bustling rotisserie counters, where the meat's flavor is crafted with a careful hand. This home version captures the essence of the street-side delicacy, echoing the generous use of fat and the instinctive touch of salt that defines its authentic taste. It's the kind of dish that finds its way to the table on casual evenings, ready to be shared with friends and family over lively conversation.

Expect tender chicken, marinated in vibrant shawarma spices, to deliver an aromatic and savory experience. The olive oil enriches each bite, while the accompanying pita, fresh tomato, and tangy pickles offer a balanced medley of textures and flavors. This is Lebanese comfort food at its best, meant to be savored and enjoyed in good company.

Ingredients

  • 800 gchicken thighs
  • 2 tbspshawarma spice
  • 3 tbspolive oil
  • 4pita breads
  • 1tomato
  • pickles — to serve
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting the 800 g of chicken thighs dry with paper towels to remove excess moisture. This helps the chicken brown evenly. Season the chicken generously with fine sea salt and 2 tbsp of shawarma spice, ensuring each piece is well-coated.
  2. In a large skillet or sauté pan, heat 3 tbsp of olive oil over medium-high heat. Once the oil shimmers, add the seasoned chicken thighs in a single layer. Allow them to brown on one side without moving them for about 4-5 minutes, or until they develop a deep golden crust.
  3. Flip the chicken thighs and continue cooking on the other side until browned. The chicken should be cooked through with no pink remaining in the center. Remove the chicken from the pan and set aside on a plate.
  4. In the same pan, add sliced aromatics such as onions or garlic if desired, and cook until they become tender and fragrant, absorbing the flavorful bits left in the pan from the chicken. Stir occasionally to prevent sticking.
  5. If there is excess liquid in the pan, increase the heat slightly to reduce the sauce, stirring occasionally. Taste and adjust the seasoning with more salt if needed. The sauce should be rich and slightly thickened.
  6. Chop fresh herbs like parsley or cilantro and sprinkle them over the chicken for a burst of freshness. Serve the chicken shawarma with 4 warm pita breads, sliced tomato, and pickles on the side for a complete plate.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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