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Shortcut Chicken Shawarma Plate

Posted by Yummy Gluten Free on

I created this shawarma plate recipe as a quick weeknight meal using a Costco rotisserie chicken. We usually pick up one or two rotisserie chickens each time we go to Costco. I pull all the meat off the chicken and then freeze it. It’s great to use in chicken chili and chicken bowl recipes. If you enjoy chicken shawarma, give this recipe a try.

Shortcut Chicken Shawarma Plate

  • Servings: 5 servings
  • Difficulty: Easy
  • Print


A quick and easy weeknight meal.

Ingredients

  • 1/2 cup vegan mayo
  • 1 clove garlic crushed
  • 2 tbsp lemon juice
  • 2-3 tsp water
  • 1 rotisserie chicken, all the meat pulled and broken into bite size pieces
  • 3 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp allspice
  • 1 tsp turmeric
  • 1/4 tsp garlic powder
  • 1/4 tsp cinnamon
  • 1/4 tsp each salt and pepper
  • 1 recipe yellow rice https://yummyglutenfree.ca/2024/01/15/yellow-rice-pilaf/
  • 1 romaine heart sliced
  • 1 large red pepper diced
  • 1/2 English cucumber chopped
  • Sriracha sauce (optional)

Directions

  1. Make the garlic sauce by whisking the mayo, garlic, lemon juice and water together in a small bowl. Place in the fridge to chill.
  2. In a large bowl add the cumin, paprika, all spice, turmeric, garlic powder, cinnamon and a pinch of salt and pepper. Add the olive oil to the spices and stir to combine.
  3. Add the chicken to the bowl and toss it with the spice mixture.
  4. Let the chicken marinate while you prepare the yellow rice.
  5. Once the rice is simmering, heat 2 tsp of olive oil in a large non stick pan over medium high heat and add the chicken mixture.
  6. Sauté the chicken stirring and flipping the chicken often until the edges start to crisp and it is heated through. About 7 minutes.
  7. Remove from heat.
  8. To create the plate place the yellow rice on one half of the plate. Place the chopped lettuce and veggies on the other half of the plate. Add the chicken shawarma on top of the rice. Drizzle with the garlic sauce and sriracha sauce, if using.

    Recipe Notes
  • Due to egg allergies, I use vegan mayo to make the sauce. You can use regular mayo as an alternative.
  • Feel free to add your favourite salad dressing. I like to use a herb vinaigrette, but an Italian dressing would also be good.

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