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Chicken Shawarma Platter with Tahini Sauce. Forget anything and everything you know about chicken shawarma and make this one! You'll never go back!

Chicken Shawarma Platter with Tahini Sauce

A Middle Eastern feast of spiced Chicken Shawarma drizzled with a creamy Tahini Sauce, a zesty and spicy Harissa Sauce - all served on naan bread together with a refreshing tomato feta salad.

Course Main Course
Cuisine Middle Eastern
Keyword chicken shawarma, shawarma platter, shawarma with tahini sauce
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 667 kcal
Author Mahy


For the Chicken:

  • 1 whole chicken cut up into 8 pieces or 12 pieces of drumsticks or your favorite bone in pieces--about 3-4 pounds
  • 1/2 red onion
  • 4 cloves garlic
  • 1/2 cup mixed herbs parsley, cilantro and mint
  • 1 lemon juiced
  • 2 teaspoons dried oregano
  • 1 teaspoons cinnamon
  • 2 teaspoons allspice
  • 1/2 teaspoon ground coriander
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cumin
  • 1 tablespoon salt and pepper, each more or less to taste
  • 1/2 teaspoon turmeric

Fresh Harissa Sauce:

  • 2 cups fresh hot chili any type any color, any spice level you prefer, washed and stems removed
  • 3 cloves fresh garlic
  • 1 lime juiced
  • 1 teaspoon kosher salt
  • 1/3 cup olive oil

Tahini Sauce:

  • 1/3 cup tahini paste
  • 2 tablespoons water
  • 3 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin

Tomato Feta Salad:

  • 1 large steakhouse tomato finely diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley leaves chopped
  • 2 tablespoons fresh mint leaves chopped
  • 1 lime juiced
  • 2 tablespoons olive oil
  • pinch salt and pepper


  • Grilled naan bread
  • sliced avocado
  • lemon slices
  • fresh herbs
  • onion slices
  • sliced tomatoes


For the chicken:

  1. Preheat the oven to 420 degrees or the grill to medium-high heat. For the Chicken, place all ingredients (except the chicken) in a food processor and puree until smooth. 

  2. Rub the chicken pieces well with the spice mixture going under the skin too. Roast the chicken or grill until done, anywhere between 35-45 minutes (depending on the cuts).

For the Harissa Sauce:

  1. In the meantime make the sauces and salad. Prepare the Harissa sauce by blending all ingredients together. Set aside.

For the Tahini Sauce:

  1. Prepare the Tahini Sauce by adding the tahini paste in a bowl and whisk it with the water until it turns lighter in color and almost like a hard paste. Add in the remaining ingredients and whisk to blend. If the sauce looks too thick for your taste, add a tablespoon of extra water. If it’s too runny for your taste, add a tablespoon of extra tahini paste. Taste salt and adjust seasoning.

For the salad:

  1. Toss all ingredients everything together, season.


  1. Assemble the chicken shawarma platter by layering some grilled naan bread at the bottom of the platter. Arrange the chicken, sauces, salad, and toppings around it, sprinkle extra herbs and serve right away! Enjoy :)

Recipe Notes

  • For my chicken shawarma, I like to use drumsticks, but feel free to swap them for any other piece of chicken you enjoy.
  • For the Harissa Sauce, choose your chillies according to the spice level you want your sauce at.
Nutrition Facts
Chicken Shawarma Platter with Tahini Sauce
Amount Per Serving (1 serving)
Calories 667 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 11g69%
Cholesterol 106mg35%
Sodium 823mg36%
Potassium 617mg18%
Carbohydrates 17g6%
Fiber 5g21%
Sugar 3g3%
Protein 34g68%
Vitamin A 690IU14%
Vitamin C 30.9mg37%
Calcium 185mg19%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.