Chicken Shawarma Kebab Salad
User Reviews
5
Chicken Shawarma Kebab Salad
Description
Chicken Shawarma Kebab Salad begins by marinating 1-inch pieces of boneless, skinless chicken thighs in a mixture of olive oil, lemon juice, and a complex spice blend including garlic, cumin, smoked paprika, turmeric, curry powder, cinnamon, red pepper flakes, salt, and black pepper. The marinade imparts aromatic and slightly warm flavors unique to shawarma.
The marinated chicken is skewered and grilled on medium-low heat until golden brown and cooked through, resulting in juicy, flavorful meat with a slightly charred exterior. The salad combines fresh ingredients: chopped Persian cucumbers, halved cherry tomatoes, thinly sliced red onion, and torn butter lettuce. A dressing of olive oil, red wine vinegar, salt, and black pepper brings acidity and brightness.
Assembling the salad involves layering lettuce, topped with the tomato-cucumber mixture, crumbled feta cheese, and grilled chicken. Tzatziki sauce is served alongside or drizzled over, adding a cool, creamy contrast. This salad works well as a light lunch or dinner, blending smoky, spiced chicken with fresh vegetables and creamy cheese and sauce.
Ingredients
- 1 pound chicken thigh boneless, skinless, 2 pieces
- 1 tablespoon olive oil
- 1 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- lemon juice juice from 1 medium lemon
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 3 garlic minced, cloves
- 3 cucumber chopped, Persian
- 1 teaspoon cumin
- 1 cup cherry tomato 145 g, halved
- 1 teaspoon smoked paprika
- 1/4 red onion (thinly sliced)
- 1/4 teaspoon Turmeric
- 1/4 cup feta cheese the kind that comes in brine, crumbled
- 1/4 teaspoon curry powder
- 4 cups butter lettuce (torn)
- 1/8 teaspoon cinnamon
- 1 cup tzatziki sauce from my blog, skinny
- Pinch red pepper flakes
- 1 teaspoon kosher salt
- black pepper to taste, freshly ground
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 1salad with 1 kebab | |
| Calories | 284kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 29g | 58% |
| Fat | 14g | 22% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 115mg | 38% |
| Sodium | 514.5mg | 21% |
| Fiber | 2.5g | 10% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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