Chicken Shawarma Recipe Salad Recipes Healthy Dinner Ideas
Chicken Shawarma Salad Recipe Healthy Dinner Ideas – is enough for 8 servings. But with this much chicken, Voila! You will have left overs! Don’t worry, it doesn’t taste healthy!
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Chicken Shawarma Salad Recipe Healthy Dinner Ideas
Ingredients:
- 1pound(s) (454g)Chicken breast, without bone, without skin
- 1pound(s) (454g)Chicken thigh, without bone, without skin
- 2tsp (3g)Cumin
- 2tsp (2g)Paprika
- 1tsp (2g)Allspice
- 3⁄4tsp (2g)Turmeric
- 1 tsp (2g) Sumac
- 2tsp (3g) Minced garlic
- 2tsp (3g) Za’atar
- 4Tbsp (14g) Olive oil, extra virgin
- Sea Salt and black pepper to taste
Salad Ingredients:
- 2cup(s) (89g) Purple Cabbage uncooked
- 3cup(s) (20g)Arugula
- 3cups Baby Kale
- 1 1⁄2cup(s) (104g) Cucumber, Diced
- 1 1⁄2cup(s) (180g) Tomatoes, fresh, Diced
Tahina Dip/Dressing Ingredients:
- 1cup(s) (245g)Yogurt, low fat, plain
- 2Tbsp (14g)Sauce, tahini
- 2item(s) (84g)Lemon, juiced
- 2clove(s) (3g)Garlic, fresh
- 1⁄4tsp (4g)Sea salt
- 1⁄4tsp (2g)Pepper, black
- 1tsp (0g)Dill weed, fresh
Chicken Shawarma Marinade:
1.Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each or keep them whole. Place them in a marinating dish or large plastic zipper bag.
2.In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper (if you’re salt sensitive, use 1/2 tsp of salt). Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade.
3.Cover the marinating dish with plastic wrap, or close the zipper bag. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.
Tahina Dip/Dressing: While the chicken is marinating, make the Tahina Dip/Dressing:
4. Combine all the ingredients in a bowl and mix together. If you would like a thinner sauce you can add water (a little at a time)
5. Cover and refrigerate until ready.
Grill the Chicken Shawarma:
6. Heat grill to med-high heat. Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (or until 165 degree internal temperature).
7. Remove chicken from grill and set aside until cool enough to slice. Use a sharp knife to slice the meat into small pieces. Ooh Yeah!
Prepare the salad:
8. Slice the red cabbage in thin slices, taking the core out first. Add the baby kale and baby arugula. Top with tomatoes and cucumber. And of course the amazing Tahina dip for dressing!
9. Plate 4.5 oz. of cut Shawarma per salad, and serve.
Chicken Shawarma Salad Recipe Healthy Dinner Ideas – Oooh Yeaaah!
Check out more Dinner Ideas:
BALSAMIC GLAZE CHICKEN RECIPE
HUMMUS RECIPE
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Chicken Shawarma Salad Recipe Healthy Dinner Ideas
Chef Reilly’s 5 Spoon Review:
Food – 4 Spoons
Ambiance – 4 Spoons (It’s my kitchen, baby!)
Service – 3.5 Spoons
Taste – 4 Spoons (Best home made Chicken Shawarma in the USA! Oh and SUPER HEALTHY!)
Chef Reilly’s F.A.S.T. Review total avg= 4 spoons!
Another Gem and award winning recipe brought to you by
On The Road Eats & The F.A.S.T. Review with Chef Greg Reilly
You won’t find a better authority on food than a Chef! Chef Greg Reilly has put together On The Road Eats, a one stop for all your culinary interests. Finger Lickin’ Good Recipes…Easy, Original, Family and from other Chefs. Recipes that you can cook at home and are super easy with easy how to instructions and video. Cooking Shows…from Chef Reilly’s own kitchen to restaurants and homes all over the world. The F.A.S.T. Review With all the choices out there, Chef Reilly will help you find places that will make your dining experiences unforgettable!
See Ya On The Road – Chef Greg Reilly
