Chicken Shawarma Platter

7 mins
Serves 20
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Directions

  1. 1Make the tomato and cucumber salad. Dice tomatoes and cucumbers. Layer them in a bowl, adding a squeeze of lemon juice and a sprinkle of salt to each layer. Mix well and refrigerate up to a day before your party.
  2. 2Prepare the white sauce. Mix equal parts yogurt and mayonnaise (or sour cream and mayonnaise, or 1/3 of each). Add chopped fresh parsley (or dried parsley, mint, or dill), salt, and black pepper to taste. Mix and put into a squeeze bottle for easy serving.
  3. 3Marinate the chicken. Combine chicken tenderloins with chicken shawarma seasoning, seven spice, paprika, turmeric, and salt. Mix well and cover with plastic wrap, refrigerating overnight.
  4. 4Cook the chicken. Heat oil in a pot and add marinated chicken. Cook until golden brown on both sides, covering for 5 minutes to help cook faster. Use a thermometer to check internal temperature; it should reach above 165 degrees Fahrenheit. Let the chicken rest for at least 20 minutes before chopping into bite-sized pieces.
  5. 5Cook the rice. Rinse rice well. In a pot, heat leftover oil from chicken, adding butter and a chicken bouillon cube. Add the rice, turmeric, seven spice, and salt. Stir to coat evenly. Add hot water (two cups per cup of rice), bring to a simmer, cover, reduce heat to low, and cook for 20 minutes. Let the rice rest for an additional 20 minutes with the lid on.
  6. 6Assemble the platter. Place the Shrak bread on a large tray. Spread the rice evenly on top, creating a small dip in the middle. Add the chopped chicken to the center, followed by white sauce, hot sauce, and a sprinkle of parsley for garnish.

Ingredients

  • 7 pounds chicken tenderloins or thinly sliced breasts
  • 1 package chicken shawarma seasoning
  • 1 tablespoon seven spice
  • 1 tablespoon paprika
  • 1 tablespoon turmeric
  • 1 tablespoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon oil
  • 6 cups Sela basmati rice
  • 12 cups hot water
  • 1 cube butter
  • 1 cube chicken bouillon cube
  • 1 cup yogurt
  • 1 cup mayonnaise
  • 1 handful parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon lemon juice or vinegar
  • 1 bottle hot sauce
  • 1 bowl diced tomatoes
  • 1 bowl diced baby cucumbers
  • 1 tablespoon lemon juice
  • 1 tablespoon salt
  • 1 sheet Shrak bread

Equipment

knifecutting boardbowlspoonlemon juicersqueeze bottlepottongsthermometer