Chicken Shawarma with Tomato & Cucumber Salad
A delicious and fresh meal with 4 main components. Make your very own pita bread for this recipe to take it to the next level!
Servings: 4 people
Equipment
- Very large platter
Ingredients
Chicken
- 4-6 large chicken thighs (on the bone and with skin)
- 2 T honey (or brown sugar)
- 2 T paprika
- ½ c olive oil
- ¼ t crushed red pepper flakes
- 3 fresh garlic cloves (minced)
- ½ t turmeric
- 2 t cumin
- 1 t salt
- 1 t pepper
- 2 T red wine vinegar (or lemon juice)
Salad
- 2 medium Persian or English Cucumbers (peeled and chopped)
- 2 medium Heirloom tomatoes (chopped (Roma or Grape if you cannot find heirloom))
- 8 oz mild Feta cheese
- 1 head romaine or green leaf lettuce (shredded)
- ½ t salt
- ½ t pepper
- 3 T light olive oil
- 1 T lemon juice (or red wine vinegar)
- ¼ t dijon mustard
Garnish and Sides
- 1 avocado (sliced)
- 8 whole peperoncino peppers
- 1 c hummus
Instructions
Chicken
- Pre-heat oven to 350 degrees.
- Put all ingredients in a zip lock bag. Close and shake.
- Add chicken.
- Make sure meat is evenly coated. Refrigerate for 1-4 hours.
- Bake at 350 degrees for about 30-40 minutes, or until internal temperature is 165 degrees.
- Skin should look crispy and meat should be tender and could be pulled off with a fork.
Salad
- Mix up 3 T of olive oil, 1 T lemon juice or red wine vinegar, ½ t salt, ½ t pepper, and ¼ t of dijon. Drizzle on top of salad until just seasoned.
Assembly
- Place pitas in a basket or serving dish.
- Arrange all dishes on one very large platter.
- Place meat in one corner.
- Place salad next to meat then avocado layered next to salad.
- Put hummus and peppers in small separate bowls if desired also on the platter if room.
- ENJOY!