Chicken Shawarma with Tomato & Cucumber Salad

A delicious and fresh meal with 4 main components. Make your very own pita bread for this recipe to take it to the next level!
Chicken Shwarma Platter With Tomato & Cucumber Salad | Dishin' With Darla

A delicious meal with 4 main components: 

  • Chicken Shawarma
  • Tomato and Cucumber Salad
  • Served with Sliced Avocados, Hummus, Peperoncino Peppers
  • Homemade Pita Bread

Substitutions

Pita Bread: you can substitute with store-bought, but it’s so easy to make! Check out my pita recipe here.

Chicken Shawarma with Tomato & Cucumber Salad

A delicious and fresh meal with 4 main components. Make your very own pita bread for this recipe to take it to the next level!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Middle Eastern
Servings: 4 people

Equipment

  • Very large platter

Ingredients

Chicken

  • 4-6 large chicken thighs (on the bone and with skin)
  • 2 T honey (or brown sugar)
  • 2 T paprika
  • ½ c olive oil
  • ¼ t crushed red pepper flakes
  • 3 fresh garlic cloves (minced)
  • ½ t turmeric
  • 2 t cumin
  • 1 t salt
  • 1 t pepper
  • 2 T red wine vinegar (or lemon juice)

Salad

  • 2 medium Persian or English Cucumbers (peeled and chopped)
  • 2 medium Heirloom tomatoes (chopped (Roma or Grape if you cannot find heirloom))
  • 8 oz mild Feta cheese
  • 1 head romaine or green leaf lettuce (shredded)
  • ½ t salt
  • ½ t pepper
  • 3 T light olive oil
  • 1 T lemon juice (or red wine vinegar)
  • ¼ t dijon mustard

Garnish and Sides

  • 1 avocado (sliced)
  • 8 whole peperoncino peppers
  • 1 c hummus

Instructions

Chicken

  • Pre-heat oven to 350 degrees.
  • Put all ingredients in a zip lock bag. Close and shake.
  • Add chicken.
  • Make sure meat is evenly coated. Refrigerate for 1-4 hours.
  • Bake at 350 degrees for about 30-40 minutes, or until internal temperature is 165 degrees.
  • Skin should look crispy and meat should be tender and could be pulled off with a fork.

Salad

  • Mix up 3 T of olive oil, 1 T lemon juice or red wine vinegar, ½ t salt, ½ t pepper, and ¼ t of dijon. Drizzle on top of salad until just seasoned.

Assembly

  • Place pitas in a basket or serving dish.
  • Arrange all dishes on one very large platter.
  • Place meat in one corner.
  • Place salad next to meat then avocado layered next to salad.
  • Put hummus and peppers in small separate bowls if desired also on the platter if room.
  • ENJOY!

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