Tender, spiced chicken shawarma slices served over fragrant basmati rice with crisp vegetables, pickles and a creamy tahini-yogurt drizzle for bright, savory contrast.
Weeknight Shawarma Tray for a Crowd
A simple tray of spiced, roasted chicken thighs over fragrant basmati makes a tuneful one-pan centerpiece—bright, saucy, and built for sharing.
Think of this as shawarma made approachable: yogurt- and spice-marinated thighs roasted hot until the edges caramelize, sliced thin, and scattered over a steamy bed of basmati. The yogurt in the marinade keeps the meat tender while lemon, garlic and a warm spice mix—cumin, smoked paprika, coriander, turmeric and a whisper of cinnamon—give the chicken that savory, slightly smoky lift that sings against the rice.
Cooking the rice in chicken broth gives the foundation an extra layer of flavor; once it’s fluffed, it soaks up the pan juices and becomes the perfect counterpoint to the juicy meat. Crisp raw veg and bright pickles add the crunch and acidity this dish needs—think cucumbers, tomatoes, thinly sliced red onion and a scattering of fresh herbs for color and snap.
A creamy tahini-yogurt drizzle (save a bit of the plain yogurt and lemon from the marinade) ties everything together with tang and silkiness. Spoon it over the sliced chicken at the table so each bite gets a hit of sauce and bright lemony lift.
This platter is ideal for make-ahead weeknights or casual entertaining: the chicken can marinate up to overnight, rice can be cooked earlier and reheated gently, and the components assemble quickly when guests arrive. Slice the thighs against the grain, arrange everything on a large tray, and let people build their own bowls—messy, flavorful, and utterly satisfying.
Ingredients
How to Make Chicken Shawarma Rice Platter Tray
- Make the marinade by whisking together 1/4 cup plain yogurt, 2 tbsp olive oil, 1 tbsp lemon juice, minced garlic, ground cumin, smoked paprika, ground coriander, turmeric, ground cinnamon, 3/4 tsp salt and 1/2 tsp black pepper in a bowl; reserve the other 1/4 cup yogurt and 1 tbsp lemon juice for the sauce.
- Trim excess fat from the chicken thighs, add them to the marinade, toss to coat thoroughly, cover and refrigerate at least 30 minutes (up to overnight) while the rice soaking/other prep is done.
- Rinse the basmati rice under cold water until the water runs mostly clear, then combine the rice and 3 cups chicken broth in a medium saucepan, bring to a boil, reduce heat to low, cover and simmer gently 15–18 minutes until liquid is absorbed; remove from heat and let sit covered 5 minutes, then fluff with a fork.
- While the rice cooks, preheat the oven to 425°F (220°C) and arrange a rimmed baking sheet with foil or parchment; place marinated thighs skin-side up (if skin-on) or spaced apart, brush with 1 tbsp olive oil, and roast 20–25 minutes until internal temperature reaches 165°F (74°C) and edges are browned, turning once if using skinless thighs.
- Meanwhile, slice the cucumber and tomatoes into bite-sized pieces, thinly slice the red onion and chop the parsley; drain and quarter the pickled cucumbers and set the vegetables aside for plating.
- Whisk the tahini with the reserved 1/4 cup yogurt, the remaining 1 tbsp lemon juice, a pinch of salt and 1/4 tsp black pepper until smooth, thinning with 1–2 tsp water if needed to a pourable consistency.
- When chicken is done, let rest 5 minutes, then slice into strips; taste and adjust seasoning (a few pinches of salt or a squeeze of lemon) if desired.
- Assemble the platter by spreading the fluffed basmati rice across a large tray, top with the sliced chicken, arrange cucumber, tomato, red onion, pickled cucumbers and chopped parsley around the tray, drizzle the tahini-yogurt sauce over the chicken and serve immediately with extra lemon wedges if desired.
Recipe Card
Chicken Shawarma Rice Platter Tray
Tender, spiced chicken shawarma slices served over fragrant basmati rice with crisp vegetables, pickles and a creamy tahini-yogurt drizzle for bright, savory contrast.
- Prep
- 40 min
- Cook
- 40 min
- Servings
- 4
Ingredients
Instructions
- Make the marinade by whisking together 1/4 cup plain yogurt, 2 tbsp olive oil, 1 tbsp lemon juice, minced garlic, ground cumin, smoked paprika, ground coriander, turmeric, ground cinnamon, 3/4 tsp salt and 1/2 tsp black pepper in a bowl; reserve the other 1/4 cup yogurt and 1 tbsp lemon juice for the sauce.
- Trim excess fat from the chicken thighs, add them to the marinade, toss to coat thoroughly, cover and refrigerate at least 30 minutes (up to overnight) while the rice soaking/other prep is done.
- Rinse the basmati rice under cold water until the water runs mostly clear, then combine the rice and 3 cups chicken broth in a medium saucepan, bring to a boil, reduce heat to low, cover and simmer gently 15–18 minutes until liquid is absorbed; remove from heat and let sit covered 5 minutes, then fluff with a fork.
- While the rice cooks, preheat the oven to 425°F (220°C) and arrange a rimmed baking sheet with foil or parchment; place marinated thighs skin-side up (if skin-on) or spaced apart, brush with 1 tbsp olive oil, and roast 20–25 minutes until internal temperature reaches 165°F (74°C) and edges are browned, turning once if using skinless thighs.
- Meanwhile, slice the cucumber and tomatoes into bite-sized pieces, thinly slice the red onion and chop the parsley; drain and quarter the pickled cucumbers and set the vegetables aside for plating.
- Whisk the tahini with the reserved 1/4 cup yogurt, the remaining 1 tbsp lemon juice, a pinch of salt and 1/4 tsp black pepper until smooth, thinning with 1–2 tsp water if needed to a pourable consistency.
- When chicken is done, let rest 5 minutes, then slice into strips; taste and adjust seasoning (a few pinches of salt or a squeeze of lemon) if desired.
- Assemble the platter by spreading the fluffed basmati rice across a large tray, top with the sliced chicken, arrange cucumber, tomato, red onion, pickled cucumbers and chopped parsley around the tray, drizzle the tahini-yogurt sauce over the chicken and serve immediately with extra lemon wedges if desired.
Nutrition
- Carbohydrates
- 82
- Saturated Fat
- 7
- Sodium
- 850
- Fiber
- 4
- Unsaturated Fat
- 39
- Protein
- 44
- Fat
- 46
- Cholesterol
- 120
- Trans Fat
- 0
- Calories
- 930
- Sugar
- 5