Chicken Shawarma Bowls
Total Time
1 hour and 20 minutes
Prep Time
1 hour and 10 minutes
Cook Time
10 minutes
Rating
4.67 out of 5 stars
(6)
Ingredients
6 servings
- 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
- Romaine Lettuce (shredded)
- 1/2 cup chopped parsley
- 1 pint cherry tomatoes (halved)
- 4 Persian cucumbers (diced )
- 1 cup homemade tzatziki
- homemade toasted pita chips
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Transfer the chicken to a large bowl and toss to combine with the parsley, cherry tomatoes and cucumbers.
Step 5
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
Step 6
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