Levantine Chicken Shawarma Platter
85% authentic · Levantine
A deconstructed take on chicken shawarma, presented as a vibrant platter with marinated chicken, garlic sauce (toum), pickles, and fresh herbs, served with flatbread.
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Ingredients
- Chicken thighs1 kg
- Yogurt120 ml
- Lemon juice60 ml
- Garlic6 cloves
- Cumin2 tsp
- Coriander2 tsp
- Paprika1 tsp
- Turmeric1 tsp
- Cardamom1/2 tsp
- Cinnamon1/4 tsp
- Olive oil60 ml
- Salt1 tsp
- Black pepper1/2 tsp
- Egg whites2
- Vegetable oil240 ml
- Pickled turnips1 cup
- Fresh parsley1/2 cup
- Fresh mint1/4 cup
- Flatbread4
Steps
- 1
Cut chicken thighs into bite-sized pieces.
- 2
In a bowl, combine yogurt, lemon juice, 3 minced garlic cloves, cumin, coriander, paprika, turmeric, cardamom, cinnamon, olive oil, salt, and pepper. Mix well.
- 3
Add chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
- 4
Prepare Toum (Garlic Sauce): In a blender, combine egg whites, remaining 3 minced garlic cloves, and a pinch of salt. Blend until frothy. Slowly drizzle in vegetable oil while blending continuously until a thick, emulsified sauce forms. Add a squeeze of lemon juice if desired.
- 5
Preheat oven to 200°C (400°F).
- 6
Spread the marinated chicken in a single layer on a baking sheet.
- 7
Bake for 20-25 minutes, or until chicken is cooked through and slightly browned. Broil for the last few minutes for extra crispiness.
- 8
Warm the flatbread.
- 9
Assemble the platter: arrange the cooked chicken, a generous dollop of toum, pickled turnips, chopped parsley, and mint on a platter. Serve with warm flatbread.
- 10
Serve immediately.
