Ottawa-style chicken shawarma plate with garlic sauce
55 min · 55 g protein · 484 cals / serving
The late-night order of Canada's shawarma capital, made at home: chicken marinated in lemon, garlic and warm spices, roasted hot until the edges char, then sliced over a plate with crisp lemony garlic potatoes, a chopped salad, pink pickled turnips, a spoon of hummus and lots of punchy white garlic sauce.
Ingredients
Chicken
- 250 g (9 oz) chicken thigh
- 550 g (1 1/4 lb) chicken breast
- 80 g (1/3 cup) nonfat Greek yogurt
- 2 tbsp lemon juice
- 4 cloves garlic, grated
- 1 tsp olive oil
- 1 1/2 tsp ground cumin
- 1 1/2 tsp paprika
- 1/2 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/2 tsp turmeric
- 3/4 tsp salt
- 1/2 tsp black pepper
Garlic potatoes
- 320 g (11 oz) gold potatoes, in 2.5 cm (1-inch) chunks
- 1 1/2 tsp olive oil
- 2 cloves garlic, minced
- 60 ml (1/4 cup) chopped fresh parsley
Garlic sauce
- 200 g (3/4 cup + 1 tbsp) plain skyr skyr
- 5 cloves garlic, grated to a paste
- 1 tbsp lemon juice
- 1 tsp olive oil
- a pinch salt
Salad
- 1 large heart romaine lettuce, shredded
- 2 tomatoes, diced
- 2/3 English cucumber cucumbers, diced
- 1/4 red onion, thinly sliced
- 1 tbsp lemon juice
To serve
- 120 g (1 cup) pink pickled turnips pickled turnips
- 40 g (3 tbsp) hummus
Steps
- Stir the yogurt, lemon juice, garlic, oil, spices, salt and pepper together, add the chicken and turn to coat. Marinate at least 30 minutes, or up to a day in the fridge.
- Heat the oven to 450°F. Toss the potatoes with the oil and a pinch of salt on one side of a large parchment-lined sheet pan and roast 10 minutes.
- Meanwhile, make the garlic sauce: stir the garlic paste, lemon juice, oil and salt into the skyr until smooth and glossy. Let it stand 10 minutes so the garlic mellows into it.
- Lay the chicken on the other side of the pan and roast 18–20 minutes, until the edges char and the thickest piece reaches 165°F; broil the last 2 minutes for more color. Toss the hot potatoes with the minced garlic and parsley.
- Rest the chicken 5 minutes, then slice thinly. Toss the lettuce, tomato, cucumber and red onion with the lemon juice and a pinch of salt. Plate the chicken with the potatoes, salad, pickled turnips and a spoon of hummus, and drizzle the garlic sauce over everything.
Good to know
Why thighs and breast?
Thighs stay juicy and char nicely, breast keeps it lean. The yogurt-lemon marinade tenderises both; use all thighs if you like it richer, at about 68 instead of 73.
Is the garlic sauce like the shop's?
Ottawa shops whip garlic with oil into a fluffy toum. This one is skyr-based with the same raw-garlic punch and lemon, and it is thick enough to drizzle generously.
Want it as a wrap?
Roll the chicken, salad, turnips and garlic sauce in a warm pita, Ottawa style with a few of the potatoes tucked inside.
Alternatives
Per
- Calories
- 90
- Protein
- (47%)
- 10 g
- Fat
- (27%)
- 3 g
- Carbohydrates
- (25%)
- 6 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 184 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1938 kcal goes into the pot and 2534 g of ingredients comes out as about 2150 g of food: 90 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.