Chicken Shawarma Platter With Hummus, Israeli Salad, Tahini, and Pita

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 30 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 22 minutes (includes 30 minutes marinating + 10 minutes resting)

Quick Ingredients

• 2 lb (900 g) boneless, skinless chicken thighs
• 3 tbsp lemon juice, 2 tbsp olive oil, 4 garlic cloves, 1 1/2 tsp kosher salt, shawarma spices (cumin, coriander, paprika, turmeric, cinnamon, cayenne, black pepper)
• 1 (15 oz) can chickpeas + tahini + lemon + garlic (for hummus)
• 1/2 cup tahini + lemon + water + garlic (for tahini sauce)
• Cucumber, tomatoes, red onion, parsley, lemon, olive oil (for Israeli salad)
• Pita, pickles or pickled turnips, extra herbs for serving

Do This

• 1. Marinate chicken 30 minutes (or up to overnight) in lemon, olive oil, garlic, salt, and spices.
• 2. Heat oven to 425°F (220°C). Arrange chicken on a sheet pan.
• 3. Roast 18–22 minutes to 175°F (79°C) internal; broil 2–3 minutes for edges.
• 4. Blend hummus (or use store-bought) and stir together a quick lemony tahini sauce.
• 5. Chop Israeli salad: cucumber + tomato + onion + parsley + lemon + olive oil + salt.
• 6. Rest chicken 10 minutes, slice thin.
• 7. Plate chicken with hummus, salad, pickles, tahini sauce, and warm pita for quick wraps.

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Why You’ll Love This Recipe

• Big shawarma flavor with simple oven roasting (no spit required).
• A complete platter meal: protein, fresh salad, creamy dips, and warm pita.
• Great for meal prep: chicken and sauces hold well for easy weekday wraps.
• Easy to customize with whatever pickles, herbs, and veggies you love.

Grocery List

• Produce: lemons, garlic, English cucumber, tomatoes (or cherry tomatoes), red onion, parsley, optional mint, optional radishes
• Dairy: plain Greek yogurt (optional, for the marinade)
• Pantry: boneless skinless chicken thighs, tahini, chickpeas (15 oz can), olive oil, kosher salt, black pepper, ground cumin, ground coriander, smoked paprika (or sweet paprika), ground turmeric, ground cinnamon, cayenne pepper (optional), pita bread, pickled turnips or dill pickles, optional sumac

Full Ingredients

Shawarma Chicken

• 2 lb (900 g) boneless, skinless chicken thighs
• 2 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice (about 1 1/2 lemons)
• 4 garlic cloves, finely grated or minced
• 2 tbsp plain Greek yogurt (optional, helps tenderize)
• 1 1/2 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 1/2 tsp smoked paprika (or sweet paprika)
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional, for heat)
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil (for greasing the pan)

Quick Tahini Sauce

• 1/2 cup (120 g) tahini
• 1/4 cup (60 ml) fresh lemon juice (about 1 1/2–2 lemons)
• 1 small garlic clove, finely grated (or crushed to a paste)
• 1/2 tsp kosher salt
• 1/3 to 1/2 cup (80–120 ml) ice-cold water, added gradually to thin
• 1 tbsp extra-virgin olive oil (optional, for richness)
• 2 tbsp chopped parsley (optional)

Easy Homemade Hummus (or use store-bought)

• 1 (15 oz / 425 g) can chickpeas, drained and rinsed
• 1/3 cup (80 g) tahini
• 3 tbsp (45 ml) fresh lemon juice
• 1 garlic clove
• 1/2 tsp kosher salt
• 2 tbsp extra-virgin olive oil, plus more for serving
• 1/4 tsp ground cumin
• 3 to 5 tbsp (45–75 ml) ice-cold water, as needed for blending
• Optional garnish: 1/4 tsp paprika or smoked paprika, chopped parsley

Israeli Salad

• 2 cups (about 300 g) diced English cucumber (about 1 large cucumber)
• 2 cups (about 320 g) diced tomatoes (about 2 large tomatoes) or halved cherry tomatoes
• 1/4 cup (about 40 g) finely chopped red onion
• 1/3 cup (about 15 g) chopped fresh parsley
• 2 tbsp (30 ml) fresh lemon juice
• 1 1/2 tbsp (22 ml) extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Optional: 1 tbsp chopped mint

For Serving

• 4 pita breads (about 6-inch/15 cm)
• 1 cup (about 150 g) pickled turnips or 3/4 cup (about 120 g) dill pickles, sliced
• Optional: 1/2 cup sliced radishes
• Optional garnish: extra chopped parsley, pinch of sumac

Step-by-Step Instructions

Step 1: Marinate the chicken

In a large bowl, whisk together the olive oil, lemon juice, garlic, Greek yogurt (if using), kosher salt, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne (if using), and black pepper.

Add the chicken thighs and toss well so every piece is evenly coated. Cover and refrigerate for 30 minutes. (For deeper flavor, marinate for up to 12 hours.)

Step 2: Preheat the oven and prep the pan

Preheat the oven to 425°F (220°C). Set a rack in the upper third of the oven.

Lightly grease a rimmed sheet pan with 1 tbsp olive oil. Arrange the chicken in a single layer with a little space between pieces so they roast instead of steam.

Step 3: Roast (and broil) the chicken for shawarma-style edges

Roast for 18–22 minutes, or until the thickest piece reaches an internal temperature of 175°F (79°C) (chicken thighs are best a little higher than 165°F for tenderness).

For extra caramelized edges, switch the oven to broil (high) and broil for 2–3 minutes, watching closely so the spices don’t burn.

Step 4: Make the hummus

While the chicken cooks, make the hummus. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, salt, olive oil, and cumin.

Blend for 1 minute, scrape down the sides, then blend again while streaming in 3–5 tbsp ice-cold water until creamy and smooth. Taste and adjust salt or lemon if needed.

Spoon into a bowl and, if you like, make a small swirl on top and drizzle with a little olive oil and a pinch of paprika.

Step 5: Whisk together the lemony tahini sauce

In a medium bowl, whisk the tahini, lemon juice, garlic, and salt. The mixture will thicken at first.

Add ice-cold water a tablespoon at a time, whisking until the sauce turns pale, smooth, and pourable. Most tahini sauces need 1/3 to 1/2 cup water. Stir in olive oil and parsley (if using). Set aside.

Step 6: Chop and dress the Israeli salad

Dice the cucumber and tomatoes into small, even pieces. Add to a bowl with the red onion and parsley (and mint if using).

Dress with lemon juice, olive oil, salt, and pepper. Toss and taste. Add another pinch of salt if needed. For the freshest texture, keep the salad at room temperature if serving soon.

Step 7: Rest, slice thin, and build your platter

Remove the chicken from the oven and let it rest on the pan for 10 minutes. This keeps the juices in the meat and makes slicing easier.

Slice the chicken thinly across the grain. Warm pita in the oven for 2–3 minutes (you can slide it in as the chicken rests), or warm each pita in a dry skillet over medium heat for 30–45 seconds per side.

Arrange sliced chicken on a large serving platter with bowls of hummus and tahini sauce, a mound of Israeli salad, and pickles/pickled turnips. Garnish with parsley and a pinch of sumac if you like. Serve family-style and let everyone build wraps.

Pro Tips

• Use a thermometer: Pull chicken thighs at 175°F (79°C) for the best texture (they’re juicier than at exactly 165°F).
• Don’t crowd the pan: Space helps the chicken roast and brown. If needed, use two sheet pans.
• Broil briefly, watch closely: Spices can burn fast under the broiler; 2 minutes is often enough.
• Thin tahini slowly: It thickens first, then loosens. Add cold water gradually until it turns silky and pourable.
• Slice thin across the grain: This is the shawarma platter “magic” for tender bites and easy wraps.

Variations

• Chicken breast option: Swap in 2 lb (900 g) chicken breast. Roast at 425°F (220°C) for 14–18 minutes, pulling at 165°F (74°C), then rest and slice.
• Spicy shawarma: Increase cayenne to 1/2 tsp and add 1 tsp harissa to the marinade.
• Platter to bowl: Serve over rice or bulgur with salad, hummus, and tahini on top; use pita chips on the side.

Storage & Make-Ahead

Chicken: Cool and refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water, or in a 300°F (150°C) oven until warmed through. You can also freeze cooked sliced chicken for up to 2 months.

Hummus: Refrigerate up to 5 days. Stir before serving; add 1–2 tsp water if it thickens.

Tahini sauce: Refrigerate up to 5 days. It will thicken when cold; whisk in a little water to loosen.

Israeli salad: Best the day it’s made. If needed, store up to 2 days; drain excess liquid and refresh with lemon and salt before serving.

Make-ahead plan: Marinate chicken the night before, make hummus and tahini sauce up to 2 days ahead, then roast the chicken and chop the salad right before dinner.

Nutrition (per serving)

Approximate, based on 1/4 of the platter including chicken, hummus, tahini sauce, salad, pickles, and 1 pita: 780 calories, 44 g protein, 63 g carbohydrates, 41 g fat, 9 g fiber, 1150 mg sodium.