Chicken Shawarma Salad is a midweek dinner that is wonderfully tasty, fresh, and sophisticated. Mint and parsley are added to the greens before being topped with crunchy cucumbers, garden-fresh tomatoes, and soft red onion slivers. Each mouthful is flavorful, crisp, and brilliant.
In this household, chicken shawarma is a staple meal that frequently makes an appearance on our dinner table.
We go to Fettoosh, one of our favorite neighborhood restaurants, when takeout is necessary. The proprietor is friendly and conversational, and she frequently welcomes us with a bone-warming winter concoction and a cool mint tea in the summer. Going to his restaurant makes me feel warm and fuzzy, which is precisely what sharing wonderful cuisine is intended to do. It's more like visiting an old friend than making a purchase.
Naturally, since it goes without saying, I also enjoy occasionally making my own shawarma. Even my pickiest friends and family members eat every last bite of this show-stopping dish for company.
Typically, I serve it with homemade pita, a cucumber and tomato salad, a hummus that is quite smooth, and sometimes a yogurt dip. Tahini dressing is plentiful and served on the side for slathering and dipping. The next day, leftovers can be easily transformed into a quick and simple lunch wrap.
I choose this chicken shawarma salad rather than the entire platter on days when I'm exceptionally healthy and/or lazy. I quickly prepare the marinade in the morning, stir it with the chicken, and let it steep in flavor in the refrigerator all day. I have a quick, wholesome, and popular paleo supper with a single 30-minute roast. even the child.
Chicken Shawarma Salad Ingredients
Chicken Shawarma
- 2 lemons, juiced
- ½ c. avocado oil
- 3 garlic cloves, minced
- 1 tsp kosher salt
- 2 tsp cracked black pepper
- 2 tsp cumin
- 2 tsp paprika
- ½ tsp turmeric
- ½ tsp red pepper flakes
- 1.5-2 lb boneless skinless chicken thighs
Salad
- ½ head romaine lettuce
- ½ head butter lettuce
- ½ c. fresh parsley, chopped
- ½ c. fresh mint, chopped
- 2 c. cherry tomatoes, halved
- ½ english cucumber, seeded and sliced
- 1 small red onion, thinly sliced
Lemon Tahini Dressing
- ½ c. tahini
- ¼ – ½ c. water
- ¼ c. olive oil
- 1 lemon, juiced
- sea salt, to taste
- cracked black pepper, to taste
Instructions
- Add the lemon juice, avocado oil, salt, pepper, and spices to a small bowl and whisk to combine. Pour the marinade over the uncooked chicken thighs after placing them in a gallon-sized zipper bag. With (clean) hands, rub the marinade into the chicken. After pressing the air out of the bag, sealing it, and setting it in the refrigerator. Ideally, marinate for an overnight period. For an evening meal, I make the marinade first thing in the morning.
- Pre-heat the oven to 425 degrees when you're ready to cook.
- The chicken should be taken out of the marinade and put onto a baking sheet with a rim. Any extra marinade should be applied to the chicken. Roast the chicken for 30 minutes, or until it is thoroughly done. Slice into 1/2-inch slices after allowing to cool slightly.
- Prepare the salad while the chicken is roasting. Combine the lettuce and herbs after chopping them. Slice the red onion, and chop the tomatoes, cucumber, and cucumber.
- Start by putting 14 cup of water, the tahini, olive oil, lemon juice, salt, and pepper into a blender. (I enjoy making dressings in my Ninja blender. The individual cups are the ideal size for things that are made in tiny quantities, like salad dressing. Mix until emulsion forms. To achieve the desired consistency, add more water. I use closer to half a cup, and perhaps a little more, for salad dressing as opposed to a dipping sauce.
- Over the base of the herb salad, arrange the tomatoes, cucumbers, and red onions. Chicken is added on top, and tahini is then added to taste. Serve right away.
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