Chicken Shawarma Platter
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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