Wasfetna

Shawarma platter

Chicken strips in shawarma marinade, seared in a hot pan, with sumac onions, pickles, toum and bread.

Chicken shawarma dish
Cooking time
45 min
Hands-on time
25 min
Free time
5 min
Difficulty
Medium
Cuisine
Levantine
Calories
580
Contains
Gluten, Dairy, Sesame

Chicken shawarma on a plate instead of in a wrap. The vinegar and yogurt in the marinade tenderize the strips — an hour is enough, a whole night is better. The chicken is seared in batches and left alone until a crust forms, because one big batch stews it in its own liquid.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For chicken and marinade

For serving

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Wide frying pan — Properly hot, and the chicken cooked in batches without stirring so a crust forms.

Method

  1. Mix the marinade completely, stir the chicken slices in it until they are coated, and cover them in the refrigerator.

    5 minYou can walk away
    You’ll know it’s ready when

    Each slice is coated and fully covered by the mixture.

    Tip: An hour is enough, and overnight is better — the vinegar and yogurt tenderize the slices.

  2. Heat a wide pan over high heat until it is very hot.

    4 min
    You’ll know it’s ready when

    The pan sizzles as soon as the chicken goes in.

  3. Grill the chicken in batches without crowding, and do not move it until a crust forms.

    12 min
    You’ll know it’s ready when

    The edges of the slices are browned and color has formed on the bottom of the pan.

    Tip: Too big a batch stews the chicken in its own juices instead of searing it.

  4. Mix the onions with sumac and a pinch of salt, and rub them with your fingers until they wilt slightly.

    4 min
    You’ll know it’s ready when

    The onion has softened and turned pink.

  5. Arrange the chicken on the plate with the onions and pickles, and serve it with garlic sauce and bread.

    3 min
    You’ll know it’s ready when

    Serve hot immediately after grilling.

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