Mixed Shawarma Platter with Sheet-Pan Chicken & Gyro Loaf

By Sprig Originals ✓ · cooked up in Sprig

A restaurant-style mixed grill built entirely in the oven: one tray of yogurt-and-spice marinated chicken thighs roasted hot until the edges char, and one loaf of finely processed lamb-and-beef gyro meat baked, chilled, then shaved thin. Both get a final sizzle together in a hot skillet so every shaving picks up crisp brown edges, then it all piles onto a board with warm pita, tahini sauce, garlic yogurt, sumac onions and chopped salad for a build-your-own feast that easily feeds a crowd.

Ingredients

• 2 1/2 lb boneless skinless chicken thighs
• 1/2 cup whole-milk plain yogurt
• 3 tbsp olive oil
• 3 tbsp fresh lemon juice
• 5 cloves garlic, grated
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 1/2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp cayenne pepper
• 2 tsp kosher salt
• 1 tsp black pepper

• 1 lb ground lamb
• 1 lb ground beef (85/15)
• 1 small yellow onion, grated
• 6 cloves garlic
• 1/4 cup plain dry breadcrumbs
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tsp dried marjoram
• 1 tsp dried rosemary, crumbled
• 2 1/4 tsp kosher salt
• 1 tsp black pepper
• 1/4 tsp ground nutmeg

• 1/2 cup tahini
• 1/4 cup fresh lemon juice
• 1 clove garlic, grated
• 1/2 tsp kosher salt
• 1/3 cup ice water, plus more as needed

• 1 1/4 cups Greek yogurt
• 3 cloves garlic, grated
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp chopped fresh dill
• 1/2 tsp kosher salt

• 1 large red onion, very thinly sliced
• 2 tbsp red wine vinegar
• 1 tbsp ground sumac
• 1 cup chopped fresh parsley
• 3 medium Roma tomatoes, diced
• 1 large English cucumber, diced
• 2 tbsp olive oil

• 8 pita breads
• 4 oz feta cheese, crumbled
• 1 cup pickled turnips or dill pickle spears
• 2 tbsp neutral oil, for crisping
• 1 lemon, cut into wedges

Instructions

1. Marinate the chicken: In a large bowl, whisk the yogurt, olive oil, lemon juice, grated garlic, cumin, paprika, coriander, turmeric, allspice, cinnamon, cardamom, cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Add the chicken thighs and turn to coat every surface. Cover and refrigerate at least 2 hours, ideally 12 to 24 hours.
2. Make the gyro loaf mixture: Wrap the grated onion in a clean kitchen towel and squeeze hard over the sink until it stops dripping — this is essential or the loaf will steam instead of setting. In a food processor, pulse the garlic until minced, then add the squeezed onion, breadcrumbs, oregano, cumin, marjoram, rosemary, 2 1/4 teaspoons salt, 1 teaspoon pepper and nutmeg. Pulse to combine.
3. Add the ground lamb and beef to the processor and run for 60 to 90 seconds, scraping down once or twice, until the meat looks smooth, pale and tacky like a sausage paste. This emulsion is what gives gyro meat its sliceable texture.
4. Heat the oven to 325°F. Pack the meat paste into a 9x5-inch loaf pan, pressing down firmly with wet hands to eliminate all air pockets, and smooth the top. Set the loaf pan inside a larger roasting pan and pour in enough hot tap water to come 1 inch up the sides. Bake 55 to 65 minutes, until the center registers 165°F on an instant-read thermometer.
5. Remove the loaf pan from the water bath, pour off any accumulated fat, and press a piece of foil directly on the surface. Weigh it down with a second loaf pan holding two cans and let it compress and cool at least 30 minutes, or refrigerate up to 3 days. Compressing makes it dense enough to shave thin.
6. While the loaf bakes, prep the accompaniments. Sumac onions: toss the sliced red onion with the vinegar, sumac and a pinch of salt, then let sit 20 minutes and fold in the parsley. Salad: combine tomatoes, cucumber, 2 tablespoons olive oil and a pinch of salt. Tahini sauce: whisk tahini, lemon juice, garlic and salt — it will seize, then whisk in ice water a splash at a time until pourable and pale. Garlic yogurt: stir together yogurt, garlic, olive oil, lemon, dill and salt.
7. Roast the chicken: Raise the oven to 425°F. Set a wire rack in a foil-lined rimmed baking sheet and lay out the thighs in a single layer, letting excess marinade drip off. Roast 25 to 30 minutes, until the thickest thigh reads 175°F and the edges are deeply browned. For more char, broil 2 to 3 minutes at the end. Rest 10 minutes.
8. Shave both meats: Slice the chicken thighs across the grain into thin 1/4-inch ribbons. Unmold the gyro loaf and slice it as thinly as you can, about 1/8 inch, with a long serrated or sharp chef's knife, then cut the slices in half.
9. Crisp them together: Heat 1 tablespoon neutral oil in a large cast-iron or nonstick skillet over medium-high. Add half the chicken and half the gyro slices in a single layer and cook undisturbed 2 minutes, then toss and cook 1 to 2 minutes more until brown, crackly edges form. Transfer to a warm platter and repeat with the remaining oil and meat.
10. Warm the pitas directly over a gas burner or in a dry skillet 30 seconds per side. Pile the crisped chicken and gyro meat on a large board or platter, scatter with feta, and surround with the sumac onions, chopped salad, pickles, lemon wedges, both sauces and the warm pita. Serve immediately and let everyone build their own.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem