Shawarma Salad Platter

Michal Frischman Michal Frischman
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We had a fun time experimenting with ways to cook this chicken as real-deal shawarma (using a homemade rotisserie consisting of
skewers and a huge onion) but the truth is, it’s so much easier and quicker to just grill the chicken the easy way. If you’re more of a hobbyist than I am and have a rotating rotisserie for your grill, more power to you! This recipe is super easy and customizable, perfect for a crowd, a regular weeknight dinner, or company.

1h 6
Easy Gluten Free No Refined Sugar Meat

Contains: Sesame

Directions

  1. Marinate chicken in shawarma seasoning

    and one tablespoon oil for 30 minutes or overnight.

  2. Slice eggplant into 1/2-inch half-moons

    and salt both sides. Allow to sit for up to

    30 minutes, then pat dry. Drizzle with oil.

  3. Preheat grill to medium-high. Grill

    chicken and eggplant until well-browned,

    about 10 minutes per side for each.

    Remove and slice chicken.

  4. Assemble salad platter with remaining

    vegetables. Season all vegetables with

    sumac or lemon juice and salt. Add chicken

    and eggplant to the platter, then drizzle

    with techinah.

Credits

Description:
Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.

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mordy •