Lebanese Chicken Shawarma Plate

Name: Lebanese Chicken Shawarma Plate
Prep time: 14 min
Cook time: 31 min
Total time: 45 min
Yield: 4
Ingredients: 2 lbs chicken thighs, boneless; Marinade: 1/2 cup yogurt, 2 tbsp olive oil, 2 tsp cumin, 2 tsp paprika, 1 tsp turmeric, 1 tsp coriander, 1/2 tsp cinnamon, 4 garlic cloves, lemon juice, salt; Toum (garlic sauce): 1 head garlic, 1 cup oil, 3 tbsp lemon juice, salt; Pickled turnips, tomatoes, lettuce, pita

Warm-spiced, yogurt-marinated chicken with garlic sauce, pickles, and flatbread.

★★ Intermediate$45 minServes 4

Lebanese Chicken Shawarma Plate — Chicken — recipe plated and ready to serve

Nutrition (per serving)

420

Calories

36g

Protein

28g

Carbs

18g

Fat

Fiber

anti-inflammatory chicken gut-health healthy high-protein intermediate roasting weeknight

Techniques — Roasting

Warm-spiced, yogurt-marinated chicken with garlic sauce, pickles, and flatbread.

Ingredients

2 lbs chicken thighs, boneless
Marinade: 1/2 cup yogurt, 2 tbsp olive oil, 2 tsp cumin, 2 tsp paprika, 1 tsp turmeric, 1 tsp coriander, 1/2 tsp cinnamon, 4 garlic cloves, lemon juice, salt
Toum (garlic sauce): 1 head garlic, 1 cup oil, 3 tbsp lemon juice, salt
Pickled turnips, tomatoes, lettuce, pita

Method

Marinate chicken 1-4 hours (or overnight).
Roast at 425°F for 25-30 min until charred edges.
Toum: blend garlic with salt. Very slowly stream in oil while blending (like making mayo). Add lemon juice.
Slice chicken thin. Serve with toum, pickled turnips, tomatoes, lettuce, pita.

What You're Practicing

Toum is Lebanese garlic sauce — essentially garlic mayonnaise without eggs. The garlic itself emulsifies the oil.
The charred edges from high-heat roasting are the best part — don''t pull it too early.