Chicken Shawarma over Fresh Israeli Salad
Chicken Shawarma over Fresh Israeli Salad
Course: Recipes, MainDifficulty: Easy6
servings30
minutesGrilled Chicken Shawarma is bursting with Middle Eastern Flavors! Serve it up with Israeli Salad and Basmati Rice (or Naan Bread) with a side of Tzatziki or Baba Ganoush! The perfect combination of flavors.Â
INGREDIENTS
700g – 1kg chicken thighs/ chicken breasts.
- Shawarma Marinade:
2 tablespoons ground cumin
2 tablespoons ground coriander
8 garlic cloves, minced
2 teaspoons salt
6 tablespoons olive oil
1/4 teaspoon cayenne pepper
2 teaspoons turmeric
1 teaspoon ground ginger
1 teaspoon ground black pepper
2 teaspoon allspice
- Israeli Salad:Â
2 extra large tomatoes, finely diced
1 English cucumber, finely diced
1 cup red onion, finely chopped (1/2 of a medium red onion)
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 cup fresh herbs (Italian parsley, mint or cilantro, or a mix of all three)
Zest one lemon
Lemon juice (start with 1/2 a lemon, add more to taste)
4 tablespoons olive oil
Salt and pepper, to taste
Directions
- Place all marinade ingredients 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 sit at minimum 20 minutes (or up to 24-48 hours refrigerated). You can also cut the chicken into 1-inch cubes and marinate for skewers.
- Grill chicken on a pre-heated grill, on medium-high heat, or pan. Move to a cooler part of the grill or finish cooking chicken in a 350 F oven until cooked all the way through ( 170F), about 10 minutes. (Alternatively, you can bake the chicken thighs in a 375 F oven for 30-40 minutes)
- For the white sauce, place garlic, lemon, and salt in a blender or food processor and pulse until relatively smooth, scraping down the sides. Whilst the motor is going, very gradually drizzle in the olive oil to create an emulsion. Pour into a bowl or jar and refrigerate until serving. (This will keep 4 days, refrigerated.)
- For the Israeli salad, chop the ingredients into very small fine dice. The smaller, the better. Take your time with this and a sharp knife really makes this easier! Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, and pepper. Taste and adjust the lemon and salt to your liking.
Shop the Ingredients
