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Chicken Shawarma Plates



1.5 pounds boneless chicken breasts, sliced into serving size pieces of choice

1/2 cup malt vinegar or apple cider vinegar

1/4 cup yogurt (I used unsweetened almond milk yogurt)

1 tablespoon olive oil

2 teaspoons ginger

1 teaspoon garlic powder

1/2 teaspoon cinnamon

1/4 teaspoon each of nutmeg, cloves, allspice, cardamom

Salt and pepper

Cabbage Salad

1 pound shredded cabbage

1/2 onion, sliced thinly

1 carrot, grated

1/4 cup apple cider vinegar

2 tablespoons dijon mustard

1 tablespoon olive oil

1 tablespoon capers, optional

Salt and pepper

Tahini Sauce

1/4 cup tahini

2 tablespoons yogurt (I used unsweetened almond milk yogurt)

1 tablespoon olive oil

Juice of 1 lemon

1/2 teaspoon garlic powder

Salt and pepper


To Assemble

Cooked rice



Combine the vinegar, yogurt, olive oil, and spices. Place the chicken in a baking dish and pour the  marinade over the chicken. Cover and refrigerate, marinating for 4 hours or overnight if you have time.


Combine the vinegar, dijon mustard, olive oil, capers, and salt and pepper in a large bowl. Add the shredded cabbage, onion, and carrot and mix well. Cover and let marinate in the refrigerator as long as the chicken!


Preheat the oven to 350. Bake the chicken in the marinade covered for 30 minutes, turning over once. Then bake uncovered for another 5-10 minutes until chicken is browned and cooked through.


Meanwhile, combine tahini, yogurt, olive oil, lemon juice, garlic powder, salt and pepper and adjust to taste. Keep in refrigerator until ready to save.

Serve chicken, cabbage, and tahini sauce with a side of rice!

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