Chicken Shawarma Salad Bowls Recipe

Quick skillet chicken and a vibrant Mediterranean arugula salad with tomatoes, cucumbers, and a tart lemon garlic dressing make these nutritious shawarma bowls!  This chicken shawarma salad lets you add your own seasonings.

Ingredient

– ¾ tbsp ground cumin – ¾ tbsp turmeric powder – ¾ tbsp ground coriander – ¾ tbsp garlic powder – ¾ tbsp paprika – ½ tsp ground clove – ½ tsp cayenne pepper, more if you prefer – Salt – 8 boneless, skinless chicken thigh – 1 large onion, thinly sliced – 1 large lemon, juice of – ⅓ cup extra virgin olive oil – 8 oz baby arugula – 2 to 3 Roma tomatoes, diced – 1 English cucumber, diced – ¼ red onion, thinly sliced – Juice of 1 lemon – Extra Virgin Olive Oil  – 1 garlic clove minced – Salt and pepper – Sumac 

Direction

Put the cloves, garlic powder, turmeric, coriander, and cumin in a small bowl and mix them together. Put the shawarma spice mix aside for now.

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Sprinkle salt on both sides of the chicken legs and pat them dry. Then, cut them into thin slices that are easy to bite.

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Put chicken in a large bowl. Mix shawarma spices. Mix onions, lemon juice, and olive oil. Mix. Set aside (or cover and refrigerate for several hours or overnight) while preparing the salad.

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Make salad. Mix arugula, tomatoes, cucumbers, and onions in a large bowl. In a separate bowl, mix lemon juice, olive oil, garlic, salt, pepper, and sumac to make the dressing. Mix well. Mix salad with dressing when ready.

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A large cast iron pan with extra virgin olive oil over medium/medium-high heat should shimmer but not smoke. Add the chicken, heat for 5–6 minutes, mix, and cook until done. 

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 I cook longer to brown and crust my chicken.When ready, dish salad. Chicken shawarma too. Offer hummus, tzatziki, or tahini.  If needed, add hot pita wedges. Enjoy!

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also see

also see

Quick Roasted Tomatoes With Garlic And Thyme Recipe