Shawarma Family Platter: Chicken & Beef Feast

This shawarma family platter brings the vibrant, smoky flavors of Middle Eastern street food to your dinner table. It features marinated chicken and beef, cooked until tender and charred, served with warm pita, garlic sauce, pickled vegetables, and fresh herbs. It’s a build-your-own feast that feeds a crowd and is perfect for weekend gatherings or a fun weeknight meal.

Ingredients

2 lb (900 g) boneless, skinless chicken thighs
2 lb (900 g) beef sirloin or flank steak, sliced thin
1 cup (240 ml) plain yogurt
1/2 cup (120 ml) lemon juice
1/2 cup (120 ml) olive oil
8 cloves garlic, minced
2 tbsp (15 g) ground cumin
2 tbsp (15 g) ground coriander
1 tbsp (8 g) smoked paprika
1 tsp (2 g) ground turmeric
1 tsp (2 g) ground cinnamon
1/2 tsp cayenne pepper (optional)
Salt and black pepper to taste
8-10 pita breads, warmed
1 cup (240 ml) garlic sauce (toum) or store-bought
2 cups (300 g) sliced cucumbers
2 cups (300 g) sliced tomatoes
1 cup (150 g) pickled turnips or pickles
1 cup (30 g) fresh parsley, chopped
1 cup (240 ml) tahini sauce (optional)

Instructions

Marinate the meats: In a large bowl, whisk together yogurt, lemon juice, olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne (if using), salt, and pepper. Divide the marinade between two bowls. Add chicken thighs to one bowl and beef slices to the other. Toss to coat well. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
Cook the chicken: Preheat a grill, grill pan, or large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook chicken thighs for 6-8 minutes per side, until the internal temperature reaches 165Â°F (74Â°C) as measured with a food thermometer (USDA FSIS safe minimum). Transfer to a cutting board, rest for 5 minutes, then slice into strips.
Cook the beef: In the same pan or on the grill, cook beef slices in batches, 2-3 minutes per side for medium-rare, or until desired doneness. For whole cuts of beef, the USDA FSIS safe minimum is 145Â°F (63Â°C) with a 3-minute rest. Remove and rest for 3 minutes before slicing or serving.
Warm the pita: Wrap pita in foil and warm in a 350Â°F (175Â°C) oven for 5-10 minutes, or heat directly on a dry skillet for 30 seconds per side.
Assemble the platter: On a large serving platter, arrange the sliced chicken and beef. Serve with warm pita, garlic sauce, cucumbers, tomatoes, pickles, parsley, and tahini sauce on the side.

Tips

Substitutions: For a lighter option, use chicken breast instead of thighs (reduce cooking time to avoid dryness). If you don’t have yogurt, use buttermilk or a mixture of milk and lemon juice. For a dairy-free version, use coconut yogurt.
Storage: Store leftover meats and sauces separately in airtight containers in the refrigerator for up to 4 days. The pita should be stored at room temperature in a bread bag.
Common mistakes: Do not overcook the beef, as it will become tough. Also, resist the urge to skip the marinating timeâ€”it’s essential for flavor and tenderness. If using a grill, make sure it’s hot enough to get nice char marks without burning the marinade.
Make it ahead: You can marinate the meats up to 24 hours in advance. Cook and slice the meats a few hours ahead, then reheat gently in a covered skillet with a splash of water or broth.

Serving Suggestions

Serve the shawarma platter with additional Middle Eastern sides like tabbouleh, fattoush salad, or hummus. For a heartier meal, add a side of rice pilaf or roasted potatoes. Let everyone build their own pita wraps with their choice of toppings and sauces.

Variations

Chicken Shawarma: Use only chicken thighs and add a bit more lemon and garlic for a brighter flavor.
Lamb Shawarma: Substitute the beef with lamb shoulder or leg, sliced thin. Lamb pairs well with a yogurt-mint sauce.
Vegetarian Shawarma: Replace meat with thick slices of portobello mushrooms or cauliflower florets. Marinate in the same mixture and roast at 400Â°F (200Â°C) for 20-25 minutes.
Spicy Shawarma: Add 1-2 finely chopped chili peppers or a tablespoon of harissa paste to the marinade for extra heat.

Storage and Reheating

Store cooked meats in an airtight container in the refrigerator for up to 4 days. To reheat, place in a skillet over medium heat with a splash of water or broth, cover, and heat until steaming and internal temperature reaches 165Â°F (74Â°C) for leftovers. Alternatively, microwave in 30-second bursts, stirring in between. The sauces and pickles can be refrigerated for up to 1 week. Pita bread should be kept at room temperature and warmed before serving.

Frequently Asked Questions

Can I use chicken breast instead of thighs? Yes, but breast meat cooks faster and can dry out. Reduce cooking time to 5-6 minutes per side and check for doneness at 165Â°F (74Â°C).

What is toum and where can I find it? Toum is a Lebanese garlic sauce made with garlic, oil, and lemon juice. It’s available in Middle Eastern grocery stores or online. If you can’t find it, you can substitute with a mixture of mayonnaise and minced garlic.

Can I cook the meats in the oven instead of grilling? Absolutely. Preheat the oven to 425Â°F (220Â°C). Place chicken on a baking sheet and roast for 20-25 minutes, until cooked through. For beef, roast for 10-15 minutes for medium-rare. Broil for the last 2 minutes for extra char.

How do I make my own pickled turnips? Combine 1 cup (240 ml) white vinegar, 1 cup (240 ml) water, 1 tbsp (15 g) salt, and 1 tsp (5 g) sugar. Add sliced turnips and a few beet slices for color. Refrigerate for at least 24 hours before serving.

Can I freeze the marinated meat? Yes, you can freeze the meat in the marinade for up to 3 months. Thaw overnight in the refrigerator before cooking.

What if I don’t have a grill? A cast-iron skillet or grill pan works perfectly. Heat it over high heat and cook in batches to avoid steaming the meat.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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