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Learn moreChicken Shawarma Kebab Salad
Main
Ingredients
- 1 pound chicken thighs 2 boneless, skinless
- 1 tablespoon extra virgin olive oil
- 1 lemon medium, juiced
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon curry powder
- 1/8 teaspoon cinnamon
- red pepper flakes - pinch
- 1 teaspoon kosher salt
- black pepper freshly ground, to taste
Preparation
- Cut the chicken thighs into 1-inch pieces.
- In a medium bowl, combine olive oil and lemon juice. Whisk until combined.
- Add the garlic, cumin, smoked paprika, turmeric, curry powder, cinnamon, red pepper flakes, kosher salt and freshly ground black pepper and whisk again.
- Pour the marinade over the chicken making sure it evenly coats (careful, it will stain your fingers). Refrigerate and marinate for at least 30 minutes, up to overnight.
- Preheat an outdoor grill or indoor grill pan to medium-low heat.
- Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
- Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 to 18 minutes.
Salad
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- kosher salt
- black pepper freshly cracked
- 3 cucumbers Persian, chopped
- 1 cup cherry tomatoes 145 g, halved
- 1/4 red onion thinly sliced
- 1/4 cup feta the kind that comes in brine, crumbled
- 4 cups butter lettuce torn
- 1 cup Skinny Tzatziki from my blog
Preparation
- In a medium bowl, whisk together the olive oil and red wine vinegar and season with kosher salt and freshly cracked black pepper.
- Add the Persian cucumbers, cherry tomatoes, and red onion and toss to combine.
- Divide the butter lettuce between 4 bowls, top with the tomato salad, crumbled feta and the grilled chicken skewers.
- Serve with Skinny Tzatziki for dipping.