Grilled Chicken Shwarma Over Salad

Serves 4

Ingredients:

Chicken Shwarma

  • 4 lbs. chicken thighs (boneless and skinless)
  • 2 tbs. ground cumin
  • 2 tbs. ground coriander
  • 8 cloves garlic, minced
  • 2 tsp. sea salt
  • 6 tbs. extra-virgin olive oil
  • ¼ tsp. cayenne
  • 2 tsp. turmeric
  • 1 tsp. ground ginger
  • 1 tsp. ground black pepper
  • 2 tsp. allspice

Salad

  • 2 extra large tomatoes
  • 1 English cucumber
  • ½ medium red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • ½ cup herbs (Italian parsley, mint or cilantro)
  • zest of one lemon
  • ½ lemon juiced (add more to taste)
  • 4 tbs. extra-virgin olive oil
  • sea salt and pepper, to taste

Chicken Shwarma:

Place all ingredients except chicken in a bowl and mix, or pulse in a food processor to make a paste. Rub chicken on all sides with the marinade and let it sit for 20 minutes. Pre-heat grill to medium-high. Grill chicken until all sides have grill marks (approximately 8 minutes each side). Finish chicken in a 350 degrees F. oven until cooked all the way through about 10 minutes.

Salad:

Chop the first 6 ingredients into a very fine dice. Smaller the better. Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, and pepper. Serve with Chicken Shwarma.

Recipe adapted from:

  1. <http://www.feastingathome.com/grilled-chicken-shawarma-recipe/>.
  2. “Israeli Salad | Feasting At Home.” Feasting At Home. 09 July 2014. Web. 26 Oct. 2015. <http://www.feastingathome.com/israeli-salad/>.

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