Description
This Mediterranean inspired salad is made with Grilled Chicken Shawarma kebabs served over salad with Feta and Tzatziki.
Yield: 4servings | Serving Size: 1salad with 1 kebab
Ingredients
1pound2 boneless, skinless chicken thighs
1tablespoonsextra virgin olive oil
Juice from 1 medium lemon
3garlic cloves, minced
1teaspooncumin
1teaspoonsmoked paprika
1/4teaspoonturmeric
1/4teaspooncurry powder
1/8teaspooncinnamon
Pinchred pepper flakes
1teaspoonkosher salt
Freshly ground black pepper, to taste
For the salad:
1tablespoonolive oil
1tablespoonred wine vinegar
Kosher salt and freshly cracked black pepper
3Persian cucumbers, chopped
1cup145 g cherry tomatoes, halved
1/4red onion, thinly sliced
1/4cupfeta, the kind that comes in brine, crumbled
4cupsbutter lettuce, torn
1cupSkinny Tzatziki, from my blog
Instructions
Cut the chicken thighs into 1-inch pieces.
- In a medium bowl, combine olive oil and lemon juice. Whisk until combined.
- Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again. Pour the marinade over the chicken making sure it evenly coat (careful it will stain your fingers). Refrigerate and marinate for at least 30 minutes, up to overnight.
- Preheat an outdoor grill or indoor grill pan to medium-low heat.
Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
- Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 to 18 minutes.To make the salad:
- For the salad: In a medium bowl, whisk together the oil and vinegar and season with salt and pepper. Add the cucumbers, cherry tomatoes, and red onion and toss to combine.
- Divide the lettuce between 4 bowls, top with tomato salad, feta and grilled chicken. Serve with Tzaziki for dipping.
Last Step:
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