Past Recipes
Chicken Shawarma

Chicken Shawarma with Tomato, Cucumber, and Tahini

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Traditionally made with meat roasted on a spit, shawarma is a popular Middle Eastern dish that just got streamlined for weeknight ease. Here, chicken is marinated with cumin, paprika, turmeric, fresh lemon juice, onion, and garlic for vibrant flavor—then simply pan-seared until tender. Paired with red onion and a refreshing tomato-cucumber salad, this dinner gets a drizzle of creamy tahini, too. Warm naan bread is perfect for scooping.
  • Stovetop Only
  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • lemons
    • 2
    • lemons
  • red onion
    • 1
    • red onion
  • garlic
    • 3 cloves
    • garlic
  • boneless skinless chicken breasts
    • 2 eaches
    • boneless skinless chicken breasts
  • cumin
    • 1 teaspoon
    • cumin
  • smoked paprika
    • 1/2 teaspoon
    • smoked paprika
  • ground turmeric
    • 1/4 teaspoon
    • ground turmeric
  • cayenne pepper
    • 1/8 teaspoon
    • cayenne pepper
  • tahini
    • 3 tablespoons
    • tahini
  • pieces naans
    • 2
    • pieces naans
  • tomatoes
    • 3
    • tomatoes
  • English cucumber
    • 1/2
    • English cucumber
  • fresh parsley
    • 1/4 ounce
    • fresh parsley

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • large resealable plastic bag (optional)
  • 12" large pan
  • aluminum foil

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Halve lemons. Peel onion, halve, and thinly slice ½; mince remainder. Mince garlic. Pat chicken dry with paper towel.
  2. Marinate Chicken

    Marinate Chicken

    In a large shallow bowl or resealable plastic bag, combine spice mix, juice of ½ lemon, sliced onion, ½ of garlic, and 1 tablespoon olive oil. Add as much cayenne pepper as desired (it's spicy!) Add chicken and turn to coat. Set aside to marinate at room temperature for at least 10 minutes.
  3. Make Tahini Dressing

    Make Tahini Dressing

    While chicken marinates, whisk together tahini, juice of ½ lemon, and remaining garlic in a medium bowl until fully combined. Whisking continuously, slowly add 3 tablespoons warm water until smooth and pourable. Season with ⅛ teaspoon salt and pepper as desired.
  4. Warm Naan and Sear Chicken

    Warm Naan and Sear Chicken

    Place naan in a large pan over medium heat. Toast until golden, 2 minutes per side, then remove from pan. Cover loosely with foil to keep warm. Heat 1 tablespoon olive oil in pan from naan. Remove chicken from marinade. Season all over with ½ teaspoon salt and pepper as desired. When oil is shimmering, add chicken. Scatter marinated onion around. Cook until onion is softened and chicken is no longer pink, 3-4 minutes per side.
  5. Make Salad

    Make Salad

    While chicken sears, rinse tomatoes and cucumber and roughly chop. Rinse parsley and roughly chop leaves, discarding stems. Add vegetables to a medium bowl along with minced onion, juice of remaining 1 lemon, and 1 tablespoon olive oil. Toss to coat. Taste and season with salt and pepper as desired.
  6. Plate Chicken

    Plate Chicken

    Thinly slice chicken. Serve with onion and salad. Drizzle tahini sauce over everything and use naan for scooping. Delight in your satisfying shawarma dinner!

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