Spiced Grilled Chicken Platter — Chicken Shawaya Platter
Yemeni grilled marinated chicken brushed with hawaij and lemon, served over warm flatbread with sahawiq, charred tomato, and a herb-onion salad.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk hawaij, turmeric, cumin, Aleppo pepper, grated garlic, lemon juice, olive oil, and salt into a paste. Rub into butterflied chicken on all sides; rest 10 minutes at room temperature. Combine diced tomato, green chilli, coriander, grated garlic, lemon juice, and salt for sahawiq. Toss parsley, red onion, lemon juice, and salt until onion turns pink.
Grill 1
Heat large grill pan over medium-high 3 minutes until strong heat radiates above surface. Brush tomato halves with oil and salt; grill cut-side down 4 minutes until charred and softened. Transfer to plate.
Grill 2
Place chicken skin-side down on grill; cook 8 to 9 minutes until skin is deeply charred and crisp. Flip and grill 7 to 9 minutes more, pressing gently, until juices run clear when pierced. Rest 3 minutes off heat.
Toast
Warm flatbreads on cooler edge of grill 20 seconds per side until pliable and lightly marked.
Plate
Lay flatbread on plate, set chicken on top, fan charred tomato and herb-onion salad alongside, spoon sahawiq to one side, finish with lemon wedge. Repeat for second serving.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.