Description
This Chicken Shawarma served with a fresh arugula salad is a delightful and healthy meal option.
Ingredients
Scale
- 3/4 tbsp ground cumin
- 3/4 tbsp turmeric powder
- 3/4 tbsp ground coriander
- 3/4 tbsp garlic powder
- 3/4 tbsp paprika
- 1/2 tsp ground cloves
- 1/2 tsp cayenne pepper (more if you prefer)
- to taste salt
- 8 boneless, skinless chicken thighs
- 1 large onion, thinly sliced
- 1 large lemon, juice of
- 1/3 cup extra virgin olive oil
- 8 oz baby arugula
- 2 to 3 Roma tomatoes, diced
- 1 English cucumber, diced
- 1/4 red onion, thinly sliced
- 1 lemon, juiced
- 1/3 cup extra virgin olive oil (Private Reserve or Early Harvest Greek EVOO)
- 1 garlic clove, minced
- to taste salt and pepper
- 1/2 tsp sumac
- 1 side of hummus
Instructions
- Prepare the spice mix: In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
- Dry and slice the chicken: Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
- Season the chicken: Place the chicken in a large bowl. Add the shawarma spices and toss to coat. Add the onions, lemon juice, and olive oil. Toss to combine. Set aside for now, while you prepare the salad (and if you have time, cover and refrigerate for a couple hours or overnight).
- Prepare the salad: Place the arugula, tomatoes, cucumbers, and onions in one large mixing bowl. In a small bowl, make the dressing by combining lemon juice, olive oil, garlic, salt, pepper, and sumac. Mix well. When ready, pour dressing over the salad and toss to combine.
- Cook the chicken: Put a little bit of extra virgin olive oil in a large cast iron skillet set over medium heat. Once the oil begins to shimmer, add the chicken. Cook for about 5 to 6 minutes, then toss and cook another 5 to 6 minutes or until chicken is fully cooked. (I like a bit of color on my chicken, so I tend to go a bit longer until chicken is browned and crusted in some parts.)
- Assemble: When ready, divide the salad into serving bowls. Add chicken shawarma. If you like, add a side of hummus, tzatziki, or tahini. Add warm pita wedges if needed. Enjoy!
Notes
- Flavors improve with marination; if time allows, refrigerate the seasoned chicken for a few hours.
- Adjust cayenne pepper to control the spice level.
- Warm pita bread pairs well with this dish.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg