Chicken Shawarma Plate

Instructions

1. Step 1

   In a large mixing bowl, combine 10 tbsp (150 gr) plain yogurt, 2 tbsp (30 ml) olive oil, 30 ml lemon juice, 2 ½ clove (8 gr) garlic, the cumin, coriander, paprika, turmeric, cinnamon, black pepper, and 1 ¼ tsp (7 gr) salt. Add the chicken and turn until thoroughly coated.

   Ingredients used: 800.0 gr Chicken Thigh, 8.0 gr Garlic, 2.0 gr Ground Black Pepper, 1.0 gr Ground Cinnamon, 5.0 gr Ground Coriander, 6.0 gr Ground Cumin, 2.0 gr Ground Turmeric, 30.0 ml Lemon Juice, 30.0 ml Olive Oil, 6.0 gr Paprika, 150.0 gr Plain Yogurt, 7.0 gr Salt

   Cookware: mixing bowl

2. Step 2

   Cover and refrigerate the marinated chicken for 30 minutes.

   Timer: 30 min (fixed)

   Cookware: mixing bowl

3. Step 3

   Whisk 10 tbsp (150 gr) plain yogurt with the tahini, 1 ¼ tbsp (20 ml) lemon juice, 2 ½ clove (8 gr) garlic, 2 tbsp (30 ml) water, and ⅛ tsp (1 gr) salt until smooth. Refrigerate until serving.

   Ingredients used: 8.0 gr Garlic, 20.0 ml Lemon Juice, 150.0 gr Plain Yogurt, 1.0 gr Salt, 60.0 gr Tahini, 30.0 ml Water

   Cookware: Small Mixing Bowl, whisk

4. Step 4

   Heat 1 tbsp (15 ml) olive oil in a saucepan over medium heat. Add the rice and stir for 2 minutes.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr Basmati Rice, 15.0 ml Olive Oil

   Cookware: saucepan

5. Step 5

   Add 2 ⅛ cups (525 ml) water and ½ tsp (3 gr) salt. Bring to a boil over high heat, then cover, reduce to low heat, and simmer until the liquid is absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 3.0 gr Salt, 525.0 ml Water

   Cookware: saucepan

6. Step 6

   Remove the rice from the heat and leave it covered for 10 minutes, then fluff it gently.

   Timer: 10 min (fixed)

   Cookware: saucepan

7. Step 7

   In a clean mixing bowl, combine the tomato, cucumber, red onion, parsley, 1 tbsp (15 ml) olive oil, 2 tsp (10 ml) lemon juice, and ⅛ tsp (1 gr) salt.

   Ingredients used: 300.0 gr Cucumber, 10.0 ml Lemon Juice, 15.0 ml Olive Oil, 20.0 gr Parsley, 120.0 gr Red Onion, 1.0 gr Salt, 300.0 gr Tomato

   Cookware: Chef Knife, cutting board, mixing bowl

8. Step 8

   Heat a large skillet over medium heat. Remove the chicken from the marinade, discard excess marinade, and cook in batches for 5–7 minutes per side, until browned and the thickest pieces reach 74°C.

   Timer: 24 min (fixed)

   Cookware: skillet

9. Step 9

   Transfer the cooked chicken to a clean cutting board, rest it for 5 minutes, then slice across the grain.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board

10. Step 10

    Wipe the skillet clean and warm the pita bread over medium heat for about 30 seconds per side.

    Timer: 2 min (fixed)

    Ingredients used: 4.0 piece Pita Bread

    Cookware: skillet

11. Step 11

    Divide the rice among four plates. Add the sliced chicken and salad, spoon over the tahini-yogurt sauce, and serve with the warm pita.