Chicken Half and Half
Juicy, marinated chicken shawarma carved fresh from the grill, served half with fluffy rice and half with crispy fries or a fresh salad. Topped with creamy garlic sauce, nutty tahini, and your choice of spice level, this platter is the ultimate Middle Eastern comfort food.
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Equipment
Ingredients
- 1.5 lbs Salt thinly sliced for shawarma
- 3 tbsp olive oil for marination
- 3 tbsp Plain yogurt adds tenderness to marinade
- 3 cloves Garlic minced
- 1 tbsp Lemon juice freshly squeezed
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp smoked paprika
- 1/2 tsp Turmeric powder
- 1/2 tsp Ground cinnamon optional, for depth
- 1/2 tsp Chili flakes Adjust for spice preference
- 1 tsp Salt to taste
- 1/2 tsp Black pepper
- 2 cups Basmati rice Rinsed and soaked 20 minutes
- 3.5 cups Water or chicken broth for cooking rice
- 2 cups French fries Fried or oven-baked until golden
- 1 cup Fresh salad mix Lettuce, cucumbers, tomatoes, onions
- 1/2 cup Garlic sauce Homemade or store-bought
- 1/4 cup Tahini sauce drizzle for nutty flavor
Instructions
- Prepare the Marinade: In a large mixing bowl, combine yogurt, olive oil, minced garlic, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, chili flakes, salt, and pepper. Mix well into a smooth marinade.
- Marinate the Chicken: Add the sliced chicken thighs into the marinade. Coat evenly, cover, and refrigerate for at least 1 hour (overnight preferred for deeper flavor).
- Cook the Rice: Drain soaked basmati rice. Add to a pot with water or broth and a pinch of salt. Bring to boil, then simmer on low until fluffy (about 15â18 minutes).
- Prepare Fries or Salad: Fry french fries until crisp and golden, or bake in oven at 425°F (220°C) for 20â25 minutes. For a lighter option, assemble a salad with chopped lettuce, cucumbers, tomatoes, and onions.
- Grill the Chicken: Heat a grill pan, skillet, or outdoor grill over medium-high. Cook marinated chicken slices in batches until charred outside and fully cooked inside (6â8 minutes per side).
- Rest and Slice: Let chicken rest for 5â10 minutes, then thinly slice into shawarma-style strips.
- Assemble the Platter: On a large plate, add half portion of rice and half portion of fries (or salad). Top generously with sliced chicken. Drizzle with garlic sauce and tahini. Serve immediately.
Notes
đšī¸ Marinate chicken overnight for authentic shawarma depth.
đšī¸ Fries can be swapped with roasted potatoes for a lighter option.
đšī¸ Add pickled turnips, hot sauce, or hummus for extra flavor.
đšī¸ Customize spice level with mild, medium, or hot chili flakes.
Nutrition
Calories: 820kcalCarbohydrates: 74gProtein: 48gFat: 37gSaturated Fat: 8gCholesterol: 135mgSodium: 1120mgPotassium: 810mgFiber: 5gSugar: 6gVitamin A: 10IUVitamin C: 14mgCalcium: 8mgIron: 22mg