Chicken Shawarma

Chicken Shawarma, Tomato Cucumber Salad, Roasted Japanese Sweet Potato, and Blanched Broccolini

Tomato Cucumber Salad

For me, Mediterranean food will always have a special place in my heart. It is the culmination of all the things I love most about food: an unlimited supply of vegetables, simple seasonings that deliver immense flavor, and lots of healthy fats, such as olive oil (and delicious proteins for those who eat meat).

Chicken Shawarma, a classic street food favorite, is a perfect, flavorful addition to your weeknight rotations. What I love specifically about this recipe is its versatility. You can enjoy it classic with a Gyro and Tzatziki sauce, or create a twist by pairing it with a combination of foods as seen above. Instead of spending time before dinner having to prep the food, simply marinate it overnight and throw it in the oven the next day.

If you want to enjoy an authentic Mediterranean dinner, pairing it with my cucumber and tomato salad is a perfect choice. What I enjoy about this salad is the fresh pop of flavor from the balsamic and lemon dressing, and storing it overnight is also amazing, as it soaks up all the tomato juices. If you want to top it with a classic Mediterranean sauce, my go-to is always Tzatziki sauce.

Ingredients:

For the Chicken Marinade:

• 2lbs boneless skinless chicken thighs

• 2 tbsp olive oil

• 1 tbsp water

• 1 tbsp lemon zest

• 1 tbsp freshly squeezed lemon juice

• 3 cloves garlic, finely minced

• 2 tsp ground coriander

• 2 tsp sweet paprika

• 2 tsp ground cumin

• 1 tsp ground turmeric

• ½ tsp ground ginger

• ½ tsp ground cinnamon

• ¼ tsp cayenne pepper

• ¼ tsp ground cardamom

• Salt & Pepper

Tomato Cucumber Salad:

• ½ cup chopped parsley

• 1 pint cherry tomatoes, sliced

• 1-2 cucumbers, sliced into fourths

• 1 red onion, finely chopped

• ½ cup balsamic vinegar

• ½ cup olive oil

• 1 tbsp freshly squeezed lemon juice

• salt

Instructions:

1. Grab a big bowl and whisk together your lemon juice, zest, olive oil, spices, water, and garlic.

2. Toss your chicken in and coat it thoroughly. Cover and refrigerate for at least 2 hours, but overnight is encouraged.

3. Prep your salad. Add your parsley, tomatoes, cucumbers, onion, balsamic, olive oil, lemon juice, and salt to a bowl and whisk together. Cover and refrigerate for at least an hour or overnight for more flavor.

4. Bake the chicken. Add to a baking sheet, ensuring there is space for each thigh, and bake at 425F for 30-40 minutes, until the chicken is cooked through and browned at the edges. If you want it crispier, hit it with the broiler for a few minutes to finish it off.

5. Rest the chicken for 5 minutes, and serve with the tomato and cucumber salad, tzatziki, and any other accompaniments you’d like. Go for a classic gyro or a twist on a bowl. Serve your way and enjoy!