Chicken Shawarma Salad Bowls

Ingredients

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Turmeric

  Spices, ground

  1 tbsp or 7g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Garlic powder

  Spices

  1 tbsp or 10g

• Paprika

  Spices

  1 tbsp or 7g

• Cloves

  Spices, ground

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Salt

  Table

  1 dash or 0.4g

• Onions

  Raw

  1 large or 150g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 breast fillet or 944g

• Arugula

  Raw

  1 cup or 20g

• Tomatoes

  Orange, raw

  2 tomato or 222g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Onions

  Sweet, raw

  ¼ onion or 83g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sumac

  Castella

  ¾ teaspoon or 75g

• Hummus and Tahini

  Sabra - Freshdirect

  3 oz or 85g

Directions

1. In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
2. Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
3. Place the chicken in a large bowl. Add the shawarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss to combine. Set aside for now, while you prepare the salad (and if you have time, cover and refrigerate for a couple hours or overnight.)
4. Prepare the salad. Place the arugula, tomatoes, cucumbers, and onions in one large mixing bowl. In a small bowl make the dressing combine lemon juice, olive oil, garlic, salt, pepper and sumac. Mix well. When ready, pour dressing over the salad and toss to combine.
5. Heat a little bit of extra virgin olive oil in a large cast iron skillet over medium/medium-high heat until shimmering but not smoking. Add the chicken, cook for about 5 to 6 minutes, then toss and cook another 5 to 6 minutes or until chicken is fully cooked (I like a bit of color on my chicken, so I tend to go a bit longer until chicken is browned and crusted in some parts.)
6. When ready, divide the salad into serving bowls. Add chicken shawarma. If you like, add a side of hummus, tzatziki or tahini. Add warm pita wedges if needed. Enjoy!
7. Recipe by: Suzy Karadsheh (source: https://www.themediterraneandish.com/chicken-shawarma-salad-bowls/)

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