Simple Shawarma Salad

Name: Simple Shawarma Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb boneless, skinless chicken thighs (or breast); 2 tbsp olive oil; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; ½ tsp ground turmeric; ½ tsp ground cinnamon; ½ tsp garlic powder; 1 tsp kosher salt; ½ tsp black pepper; 1 tbsp lemon juice; 4 cups mixed greens (like romaine, arugula, or spinach); 1 cucumber, diced; 1/2 red onion, thinly sliced; 1 cup cherry tomatoes, halved; 1/2 cup Kalamata olives, pitted and halved; ½ cup sliced pepperoncini peppers, drained; 1/4 cup crumbled feta cheese (optional); 1/4 cup SideDish Greek Vinaigrette; Fresh parsley and/or dill, chopped (for garnish)

Alex Snodgrass

Servings

Prep Time

30 minutes

Cook Time

15 minutes

Ingredients

blank

1 lb boneless, skinless chicken thighs (or breast)
2 tbsp olive oil
2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp ground turmeric
½ tsp ground cinnamon
½ tsp garlic powder
1 tsp kosher salt
½ tsp black pepper
1 tbsp lemon juice

blank

4 cups mixed greens (like romaine, arugula, or spinach)
1 cucumber, diced
1/2 red onion, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and halved
½ cup sliced pepperoncini peppers, drained
1/4 cup crumbled feta cheese (optional)
1/4 cup SideDish Greek Vinaigrette
Fresh parsley and/or dill, chopped (for garnish)

Method

blank

In a small bowl, mix together olive oil, cumin, coriander, paprika, turmeric, cinnamon, garlic powder, salt, pepper, and lemon juice. Rub this spice mixture all over the chicken thighs. Let marinate for at least 15 minutes (or up to 1 hour for more flavor).
Heat a large skillet over medium-high heat. Cook the chicken for about 6-7 minutes per side (depending on thickness) until fully cooked and golden brown. Once cooked through, remove from heat and let it rest for a few minutes before slicing it into thin strips.
Alternatively, to grill the chicken, preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Place the marinated chicken thighs directly on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred. Remove the chicken from the grill, let it rest for a few minutes, and then slice into thin strips before serving.

blank

In a large bowl, combine mixed greens, cucumber, red onion, cherry tomatoes, Kalamata olives, pepperonini peppers and feta cheese (if using). Drizzle with desired amount of SideDish Greek Vinaigrette over the salad and toss until the lettuce is well coated in the dressing.
Divide the salad among 4 shallow bowls and arrange the sliced chicken on top of the salad. Garnish with fresh parsley and/or dill for a pop of color and flavor and drizzle with a touch more Sidedish Greek Vinaigrette, for serving