20-Min Chicken Shawarma Platter
Crispy spiced chicken, yellow rice, pita, and all the fixings. Slice rotisserie chicken and toss with warm spices for a weeknight Turkish feast that tastes like you spent hours marinating.
- Total time
- 20 min
- Servings
- 2
- Calories
- 680
- Protein
- 48g
Ingredients
- 1 whole (about 3 cups) rotisserie chicken, shredded
- 2 cups yellow rice, cooked
- 4 pieces pita bread
- 3 cloves garlic, minced
- 1 tsp each paprika, cumin, and cayenne (mixed)
- ¾ cup hummus
- 2 tbsp fresh lemon juice
- 2 cups mixed cherry tomatoes, halved; cucumber, diced; parsley (for tabbouleh or salad)
Instructions
- 1
Heat 2 tbsp olive oil in a skillet over medium-high. Add minced garlic and cook for 30 seconds until fragrant.
- 2
Add paprika, cumin, and cayenne. Stir for 10 seconds, then add shredded chicken.
- 3
Toss the chicken until coated and warmed through, about 2 minutes. Squeeze lemon juice over top.
- 4
Warm pita bread in the skillet or directly over a flame for 20 seconds per side until soft and pliable.
- 5
Arrange yellow rice, spiced chicken, hummus, fresh vegetables, and warm pita on a platter.
- 6
Serve hot with lemon wedges and extra salt and pepper on the side.
Tools you’ll need
- 12-inch skillet
- wooden spoon or tongs
- serving platter
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