Name: Quick Beirut Shawarma Plate with Lemon Wedges
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 500 g chicken thighs, boneless and skinless; 4 tbsp olive oil; 2 tbsp shawarma spice mix; 1 tsp garlic powder; 1 tsp cumin; to taste Salt and pepper; 4 medium pita breads; 200 g cucumber, diced; 150 g tomatoes, diced; 100 g green onions, chopped; 2 lemons, cut into wedges; 100 g tahini sauce (optional); for garnish Fresh parsley (optional)

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Quick Beirut Shawarma Plate with Lemon Wedges

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Experience the vibrant flavors of Beirut with this Quick Shawarma Plate! This dish is a tribute to the street food culture of Beirut, Lebanon, where perfectly marinated, tender meat is grilled to perfection and served with zesty lemon wedges. Designed for efficiency without sacrificing taste, you can tailor the sides to your liking—perhaps some fresh tabbouleh or creamy garlic sauce! Dive into the heart of Lebanese cuisine with this delightful plate.

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: Asia

Cuisine: Lebanese

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

500 g chicken thighs, boneless and skinless
4 tbsp olive oil
2 tbsp shawarma spice mix
1 tsp garlic powder
1 tsp cumin
to taste Salt and pepper
4 medium pita breads
200 g cucumber, diced
150 g tomatoes, diced
100 g green onions, chopped
2 lemons, cut into wedges
100 g tahini sauce optional
for garnish Fresh parsley optional

Equipment

Grill pan or skillet
Chef's knife
Heatproof mixing bowl
Serving plates
Meat thermometer

Method

In a mixing bowl, combine the olive oil, shawarma spice mix, garlic powder, cumin, salt, and pepper. Add the chicken thighs to the mixture, ensuring they are fully coated. Let marinate for 15 minutes.
Preheat your grill pan or skillet over medium-high heat.
Once hot, add the marinated chicken thighs. Cook for 5-7 minutes on each side, or until the internal temperature reaches 75°C (165°F) and the meat is beautifully charred.
Remove chicken from heat and allow it to rest for 5 minutes before slicing it into thin strips.
While the chicken rests, warm the pita breads on the grill for about 1 minute on each side until soft.
To serve, place sliced chicken on the warm pita, and top with diced cucumber, tomatoes, and chopped green onions.
Serve with lemon wedges and optional tahini sauce on the side. Garnish with fresh parsley if desired.

Nutrition

Calories: 520kcalCarbohydrates: 45gProtein: 28gFat: 25gSodium: 740mgPotassium: 550mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 75mgIron: 2mg

Notes

Feel free to mix up the proteins—beef or lamb can also be excellent substitutes for chicken!
Don't hesitate to add your favorite toppings, like pickles or hummus, to elevate the dish further.
Any leftovers can be stored in an airtight container in the fridge for up to 3 days, and can be reheated on the grill or in a microwave.
Enjoy the delicious flavors of Beirut right in your kitchen!

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Quick Beirut Shawarma Plate with Lemon Wedges