Chicken Shawarma Kebab Salad

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lemons

  Raw, without peel

  1 fruit or 84g

• Garlic

  Raw

  3 cloves, minced or 9g

• Cumin

  Spices, cumin seed

  ¹¹⁄₁₆ tsp, ground or 2g

• Paprika

  Spices

  1 tsp or 2g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Curry powder

  Spices

  ¼ tsp or 0.5g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Red wine vinegar

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Cucumber

  Peeled, raw

  3 medium or 603g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Feta cheese

  ¼ cup, crumbled or 38g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  4 cup, shredded or chopped or 220g

• Tzatziki

  Trader Joe's

  16 tbsp or 240g

Directions

1. 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 coats (careful it will stain your fingers). Refrigerate and marinate for at least 30 minutes, up to overnight.
2. 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.
3. To make 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.

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