Chicken Shawarma Bowls
This incredibly succulent and delicious Chicken Shawarma is made with easy pantry staples and cooks up to be some of the most flavorful Middle Eastern inspired chicken of all times!
Servings: 6 people
Ingredients
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
- Romaine Lettuce shredded
- ½ cup chopped parsley
- 1 pint cherry tomatoes halved
- 4 Persian cucumbers diced
- 1 cup homemade tzatziki
- homemade toasted pita chips
Instructions
- In a large zip-top bag, combine the lemon juice, ½ 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
Notes
Keep more tzatziki on the side when you serve, and definitely make or buy pita chips!
Nutrition
Calories: 359kcal | Carbohydrates: 5g | Protein: 30g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 147mg | Potassium: 465mg | Fiber: 2g | Sugar: 1g | Vitamin A: 434IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 2mg