Chicken Shawarma Bowl

Ingredients

• Lemon juice

  Raw

  2 lemon yields or 94g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Garlic

  Raw

  6 clove or 18g

• Pepper

  Spices, black

  8 dash or 0.8g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Paprika

  Spices

  2 tsp or 4g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Chicken thigh

  Broilers or fryers, meat only, raw

  907g

• Romaine

  Hearts of Romaine

  6 cups or 291g

• Parsley

  Raw

  ½ cup or 30g

• Grape tomatoes

  Red, ripe, raw, year round average

  16 oz or 454g

• Cucumber

  With peel, raw

  2 ⅔ cucumber or 804g

• Tzatziki Cucumber Garlic Dill

  Cedar's

  13 ¹¹⁄₁₆ tbsp or 192g

Directions

1. In A Large Bag, Combine The Lemon Juice, olive oil, Garlic, Pepper, Cumin, Paprika, Oregano And Red Pepper Flakes. Add The Chicken, Zip, And Shake. Refrigerate For At Least 1 Hour And Up To 12 Hours.
2. preheated cast iron skillet to medium high heat. remove the chicken and grill each thigh for 4 to 5 minutes each side until done. set aside to rest.
3. slice the chicken against the grain into thin strips and transfer back to the skillet and saute for 2 minutes until just slightly crisp around the edges.
4. transfer the check into a large bowl and toss to combine with parsley, tomatoes and cucumbers.
5. divide the lettuce among four bowls and top with the mixture. drizzle with tzatziki and seeve pita chips on the side.