Mixed chicken and beef shawarma dinner platter

COOK IT AT HOME

Mixed chicken and beef shawarma dinner platter

A home mixed-shawarma spread is more manageable when the chicken roasts while the beef cooks quickly in a skillet. Both meats get their own bowls and utensils, and the sides are prepared before the final sear. This complete sharing recipe includes rice, garlic potatoes, salad, hummus, toum, tahini sauce and four pitas; it can also be divided into individual bowls.

Makes

4–6 servings

Prep

45 minutes

Cook

45 minutes

Additional time

2–8 hours refrigerated marinating; 3 minutes beef resting

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 lb beef sirloin, sliced ¼ inch thick
• 7 tablespoons olive oil, divided
• 7 tablespoons lemon juice, divided
• 6 garlic cloves, minced, divided
• 2 teaspoons ground cumin, divided
• 2 teaspoons paprika, divided
• 1 teaspoon ground coriander, divided
• ½ teaspoon ground allspice, divided
• 2 teaspoons fine salt, divided
• ½ teaspoon black pepper, divided
• 1½ cups basmati rice, rinsed
• 2¼ cups water for rice
• 1½ lb potatoes, diced ¾ inch
• 4 cups chopped lettuce
• 1 cucumber, diced
• 2 tomatoes, diced
• ¼ cup chopped parsley
• 1½ cups prepared hummus
• ½ cup prepared toum
• ¼ cup tahini
• 3 tablespoons cold water for tahini
• 4 large pita breads

Step-by-step method

1. In separate covered bowls, season chicken and beef each with 1 tablespoon oil, 1 tablespoon lemon juice, 2 garlic cloves, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon coriander, ¼ teaspoon allspice, ½ teaspoon salt and ¼ teaspoon pepper. Refrigerate 2–8 hours; keep poultry separate throughout preparation.
2. Heat oven to 425°F. Toss potatoes with 2 tablespoons oil and ¼ teaspoon salt. Roast on a tray for 35–40 minutes, turning halfway. Stir in remaining 2 garlic cloves during the final 5 minutes. On a separate rimmed tray roast chicken 20–25 minutes or until its thickest part reaches 165°F; rest on a clean board and slice.
3. Bring rice, 2¼ cups water and ¼ teaspoon salt to a boil. Cover and simmer on low 15 minutes, then rest covered 10 minutes. Whisk tahini with 2 tablespoons lemon juice, 3 tablespoons cold water and ¼ teaspoon salt; refrigerate.
4. Combine lettuce, cucumber, tomatoes and parsley. Mix 2 tablespoons oil, remaining 3 tablespoons lemon juice and remaining ¼ teaspoon salt for dressing, keeping it separate from the vegetables.
5. Heat remaining tablespoon oil in a broad skillet over medium-high heat. Cook beef in two batches for about 2–3 minutes per side to at least 145°F, then rest 3 minutes. Discard both raw marinades and use clean serving utensils.
6. Warm the four pitas in a dry skillet. Dress salad and arrange the two meats, rice and potatoes on a large platter or in individual bowls. Serve hummus, toum and tahini in separate dishes so guests can choose their combination.

Helpful tips & substitutions

• If oven space is tight, finish potatoes first and keep them warm while chicken roasts.
• Keep raw chicken juices off the beef and all salad ingredients.
• For a smaller meal halve every quantity rather than cooking the full batch and leaving it on the counter.

Storage & make-ahead

Refrigerate meat, rice and potatoes in separate shallow containers within 2 hours, or within 1 hour when the temperature is above 90°F. Use within 3–4 days and reheat hot components to 165°F. Keep salad and cold sauces separate; dressed salad is best eaten the same day.

How to serve it

Pickled turnips or cucumbers work well with both meats; no additional cooked side is necessary.