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A chicken shawarma plate with chicken, pita, sauces, couscous and cucumber salad.
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5 from 4 votes

Chicken Shawarma Plate

This sheet pan chicken shawarma is easy to make, boldly flavored and done on a sheet pan, in only 15-20 minutes. You can customize your plate with the sides that you like or any leftover or meal-prepped items you have on hand. For my plate I use the sheet pan chicken shawarma, Mediterranean couscous, a simple cucumber salad, homemade hummus, and homemade Toum - a Lebanese garlic dip.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: Middle Eastern Inspired
Servings: 4
Calories: 219kcal
Author: Jacqueline Piper

Equipment

Ingredients

For the Sheet Pan Chicken Shawarma

Cucumber Salad

  • ¼ cup diced red onion
  • 1 cucumber diced
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped parley
  • 1 small tomato diced
  • drizzle olive oil
  • drizzle lemon juice to taste

Hummus

  • 2 cups chickpeas
  • ¼ cup tahini
  • ½ tablespoon lemon juice
  • ½ teaspoon salt
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 4-5 ice cubes

Toum

  • 6-7 cloves garlic
  • 1 teaspoon salt
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1 large egg white
  • 1 cup neutral oil like canola, or vegetable

Mediterranean Couscous

  • 1 ½ cups dry couscous
  • 1 ½ cups water boiling
  • ½ teaspoon kosher salt
  • 1 cup diced mixed bell pepper
  • ¼ cup diced red onion
  • 1 tablespoon capers chopped
  • ¼ cup sliced black olives chopped
  • juice of half a lemon
  • 1 tablespoon olive oil
  • bunch of chopped parsley

Instructions

For the sheet pan chicken shawarma

  • Preheat oven to 400ºF (200°C).
  • Line a baking sheet with parchment paper.
  • Add the strips of chicken, onion, and bell pepper to a bowl. Sprinkle the spices over top and mix everything together well with tongs.
  • Bake for 15-20 minutes or until the chicken is cooked through.

For the Mediterranean Couscous

  • Add the dry couscous, boiling water and salt to a bowl. Stir quickly and then cover with a lid. Let sit for 5 minutes and fluff with a fork.
  • Add the rest of the ingredients and stir.

For the Cucumber Salad

  • Add everything to a bowl and mix together. Season with salt and pepper.

For the Hummus

  • Blend the chickpeas in a food processor until pureed.
  • Add the rest of the ingredients except the ice and mix well for about 5 minutes or until smooth.
  • Add the ice cubes, one at a time, blending and scraping the sides down until you have a smooth, whipped hummus.

For the Toum

  • Add the garlic, salt and water to a tall, thin cup and blend with an immersion blender to break up the garlic.
  • Add the rest of the ingredients and set the immersion blender on the bottom of the cup. Blend, pulling the immersion blender up as the ingredients whip into a thick dip.

To make the shawarma plate

  • Spread some hummus on the plate and then add some pita triangles. Add a bowl of the toum. Scoop some couscous salad and cucumber salad onto the plate and then add some of the chicken, onions, and bell pepper. Serve.

Video

Notes

Use your favorite side dishes and dips with this chicken if you prefer something else for your shawarma plate.
The nutritional information in the card is for the chicken and the cucumber salad as they serve 4 and the other recipes differ. The nutritional information for a serving of each of those are below. You can find more information by going directly to those blogs posts.
Nutrition for 1/4 cup Hummus:
146kcal Carbohydrates: 16g Protein: 6g Fat: 7g Fiber: 5g
Nutrition for Toum (1/8 of the recipe):
225kcal Carbohydrates: 2g Protein: 1g Fat: 28g
Nutrition for Mediterranean Couscous (1/6 of the recipe)
94kcal Carbohydrates: 13g Protein: 2g Fat: 4g Fiber: 1g Sugars: 1g

Nutrition

Calories: 219kcal | Carbohydrates: 12g | Protein: 37g | Fat: 6g | Fiber: 2g | Sugar: 5g