Past Recipes
Chicken Shawarma

Chicken Shawarma with Tomato, Cucumber, and Tahini

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Recipe Details


Traditionally made with meat roasted on a spit, shawarma is a popular Middle Eastern dish that we've streamlined for at-home preparation. In this Popular Recipe, chicken is marinated with cumin, paprika, turmeric, fresh lemon juice, onion, and garlic for vibrant flavor—then simply 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

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 770
  • Protein 43g
  • Total Carb 69g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • grape tomatoes
    1/2 pint
    grape tomatoes
  • English cucumber
    English cucumber
  • parsley
    1/4 ounce
  • lemons
  • red onion
    red onion
  • garlic
    2 cloves
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • ground cayenne pepper
    1/4 teaspoon
    ground cayenne pepper
  • tahini
    1/4 cup
  • naan breads
    naan breads
  • ground cumin
    1 teaspoon
    ground cumin
  • ground turmeric
    1/4 teaspoon
    ground turmeric
  • smoked paprika
    1/2 teaspoon
    smoked paprika

What You’ll Need

  • plastic wrap
  • meat mallet (optional)
  • 12" large nonstick pan
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    If you don't have a large pan or prefer not to toast the naan in batches in Step 3, preheat oven to 400ºF. Rinse all produce. Halve tomatoes. Quarter cucumber lengthwise and cut crosswise into ¼-inch pieces. Roughly chop parsley leaves, discarding stems. Halve lemons. Peel onion, halve, and thinly slice. Mince garlic.

  2. Marinate chicken

    Marinate chicken

    Pat chicken dry with paper towel, then place between 2 large pieces of plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. In a large shallow bowl, combine spice mix, juice of ½ lemon, onion, half of garlic, and 1 tablespoon olive oil. Add half of cayenne pepper and whisk to combine. Add chicken and turn to coat. Set aside to marinate at room temperature, at least 10 minutes.

  3. Make sauce and toast naan

    Make sauce and toast naan

    While chicken marinates, in a medium bowl, whisk tahini, juice of ½ lemon, and remaining garlic to combine. Whisking continuously, slowly add 3 tablespoons warm water until smooth and pourable (tahini tends to thicken, so you might need more). Season with ⅛ teaspoon salt and black pepper. Set aside. Place naan in a large nonstick pan over medium heat. Toast until golden, 2 minutes per side. Stack and wrap in foil to keep warm.

  4. Cook chicken

    Cook chicken

    Remove chicken from marinade, allowing excess to drip off. Season all over with ½ teaspoon salt and black pepper. Return pan from naan to medium heat and add 1 tablespoon olive oil. When oil is shimmering, add chicken and onion. Cook until onion is softened and chicken is cooked through and no longer pink, 3-4 minutes per side. Remove pan from heat. Transfer chicken to cutting board and set aside to rest.

  5. Toss salad

    Toss salad

    While chicken rests, in a large bowl, stir together tomatoes, cucumber, parsley, juice of remaining lemon, and 2 tablespoons olive oil to combine. Season with ¼ teaspoon salt and black pepper as desired.

  6. Plate chicken shawarma

    Plate chicken shawarma

    Thinly slice chicken. Divide toasted naan between serving plates and top with chicken, onion, and tomato-cucumber salad. Drizzle over tahini sauce and delight in your satisfying meal!

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