Those brackets are not decoration — they are Foodakl's own read of this photograph, drawn where the app found each part of the plate.

Shawarma plate

Name: Shawarma plate
Total time: 171 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 400g chicken thighs, boneless; 150g long-grain rice; 1 pita breads; 100g natural yoghurt; 2 tbsp olive oil; 6 garlic cloves; 1 handful pickles; 1 each tomato and onion; 2 tsp cumin, paprika, cinnamon and cardamom; 1 lemon

Also known as شاورما · shawarma platter · shwarma plate · shawerma plate

Chicken shaved off the spit piled over fries, garlic sauce and pickles cutting through the richness. The late-night order, on a plate.

Middle Easterndinner

Typical serving

780 kcal

usually 610–990 kcal

Typical nutrition for one serving
Protein	42 g
Carbs	72 g
Fat	36 g

Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.

Before you start

a heavy pan you can get very hot
marinate 2h if you can — overnight if you thought of it

33mhands on

2h 18munattended

2h 51mstart to finish

Ingredients

Serves 2 · dimmer marks are storecupboard

400gchicken thighs, boneless
150glong-grain rice
1pita breads
100gnatural yoghurt
2 tbspolive oil
6garlic cloves
1 handfulpickles
1 eachtomato and onion
2 tspcumin, paprika, cinnamon and cardamom
1lemon

Method

7 steps

fold · 5m
Thighs opened out flat and turned through the spices, a spoon of the oil, lemon juice and salt.
rest · 2 hours walk away
Two hours in the fridge. The spices do very little in twenty minutes and a great deal overnight.
fold · 4m
Garlic crushed to a paste with salt and beaten into the yoghurt with lemon and a little of the oil, then left to sit so the raw edge comes off it.
boil · 18m walk away
Rice on with a pinch of the spice mix, lid, lowest heat.
grill · 14m
Very hot pan, thighs down in a single layer and left completely alone until the underside is properly charred before turning. Cooked right through — no pink anywhere, and clear juices when a piece is pressed.
chop · 5m
Rested two minutes, then sliced across into strips. Tomato and onion sliced thin.
finish · 5m
Rice down first, chicken over it with everything left in the pan, garlic yoghurt, pickles, salad and warm bread on the side.

Worth knowing

The vertical rotisserie self-bastes: each layer drips into the one below, which is why shawarma cannot honestly be made flat.

More from the Middle Eastern kitchen

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Browse macros for every Middle Eastern dish Foodakl can log: Middle Eastern · Turkish · Gulf · Levantine · Persian

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