Chicken Shawarma Bowls
1000% fully obsessed with these Chicken Shawarma Bowls!! You're gonna want them on the regular dinner rotation from here on out... they are THAT good!
Servings: 6 people
For the Chicken
- 2 lemons juiced
- ½ cup olive oil
- 6 cloves garlic peeled, smashed and minced
- Kosher salt and freshly cracked black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon dried oregano
- ½ teaspoon red-pepper flakes
- 2 pounds boneless skinless chicken thighs
For the Bowls
- 3 heads Romaine Lettuce Shredded
- ½ cup chopped Parsley
- 1 pint cherry Tomatoes halved
- 4 Persian Cucumbers diced
- 1 cup homemade Tzatziki
- Homemade Toasted Pita Chips
In a large zip-top bag, combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes. Add the chicken, zip the top of the bag and give it a quick shake to combine. Refrigerator for at least 1 hour and up to 12 hours.
Preheat a cast iron to medium high heat. Remove the chicken from the marinade and grill each chicken thigh for 4-5 minutes on each side until done. Remove and set aside to rest.
Slice the chicken against the grain into thin strips and transfer back into the skillet and sauté for 2 minutes until just slightly crispy around the edges.
Transfer the chicken to a large bowl and toss to combine with the parsley, cherry tomatoes and cucumbers.
Divide the shredded lettuce amongst 4 bowls and top with a hefty portion of the chicken tomato mixture. Drizzle wtih tzatziki or serve it on the side. Also pita chips on the side.