Chicken Shwarma Salad

Original plated recipe great - but plan to try make this as a pizza!

Chicken Schwarma Salad

• Marinade

  • 2 lemon, divided, ½ lemon for marindade

  • 1 spice mix

    • 1/8 tsp cayenne

    • 1 tsp cumin

    • ½ tsp smoked paprika

    • ¼ tsp ground turmeric

      • I added 2 spices from my cabinet

• 2 boneless chicken breasts, sliced thinly in half to cook more evenly, cooked to 165

• 1 red onion (I used reg onion, ¼ chopped and cooked down n chicken pan)

• 6 small pickles (I used sliced, presoaked pickles)

• ½ English cucumber (used zucchini, just cooked down with garlic)

• Cauli rice and/or salad (veggies or cauli cooked into chicken brown bits)

• EXTRA: I had some cumin paste on hand, special from indian grocer as a topping

• Greens for salad

  • ¼ oz parsley

  • ½ tsp sumac (I didn’t have this)

  • Honey (omitted)

  • 1 clove garlic

  • ¼ c tahini (purchased at local indian store)

  • ¼ c EVOO, S/P

1. Marinate Chicken

   1. Half Lemons.  In a large bowl (or baggie if done earlier in day), whisk marinade ingredients (1/2 lemon, spices, EVOO 1 Tbsp, ½ tsp salt and pepper). Pat chicken dry with paper towel, and turn in marinade to coat.  Marinate at room temperature until ready to cook

2. Prepare ingredients

   1. While chicken marinates, peel onion and slice in half.  If using white onion, chop into small pieces. If using red onion, soak in cold water to cover (to take bite out of it)

   2. Thinly slice pickles (if not already)

   3. Rinse produce, half cucumber, halve lengthwise, the cut into half moons (I had zucchini on hand, so used this instead.  Since it is a denser veggie, I had to cook it down with the onion. This can both be done after the chicken has cooked. However, I just cooked the zucchini and onion in some garlic first, then saved the brown bits with some left over cauli rice in the fridge. Never lose all that flavor in the pan after chicken cooks with all the good spices!

   4. Thinly slice greens and discard stems, prepped for salad. Chop parsley leaves, discard stems.  I also had some mint to use, so chopped this finely as well. EXTRA TIP: in the leftover heated oil in a recently used pan, cook down the fresh herbs.  Heat can be off if still hot, or gently heat the herbs with some salt to make a crunchy herb topping.

3. Sear Chicken and Make Dressing

   1. Heat 1 Tbs oil over med high heat (large pan, to hold 4 halves of the chicken spread out evenly)

   2. When oil is simmering, add the marinated chicken to pan.  (I make sure to drop in whatever is left of the marinade into the pan.  If the chicken does not sear upon lightly touching, take it back out, as oil is not ready yet.  Place a cover on the pan (only bc I like my chicken very cooked), and sear about 5 min per side.  Set aside to rest once cooked (allow at least 5 min) before cutting chicken to let juices set. Otherwise, once you chop it, all the juices end up on your chopping block and not on your plate! (also don’t clean the chicken pan yet!)

   3. While chicken is cooking, whisk dressing: sumac, 1 lemon, 2 Tbs EVOO, ¼ tsp salt

4. Toss Salad

   1. In the dish used to cook the chicken, cook down some veggies (onion and zucchini, or whatever on hand).  Or, leave the cucumbers cold, and cook some cauli rice in the pan. Add some liquid, stock (or bouillon sauce with some water), or wine to break up the yummy spices left in the pan. The rice/veggies or other will color instantly, just heat until desired crispiness

   2. Add greens to large bowl with veggies, pickles, and parsley. Toss with dressing.

5. Prepare Garlic and make Tahini Sauce

   1. Mince garlic, and, still on cutting board, sprinkle over 1/8 tsp salt.  Using large knife, carefully scrape over mixture at 45 degree angle, pressing down.  Repeat until garlic is broken down and a past forms.

   2. In bowl with onions soaking onion (if using), whisk tahini, garlic paste, and lemon juice.  Whisking continuously, slowly add ¼ c warm water, 1 Tbs at a time, until tahini sauce is smooth and pourable.  Season with 1/8 tsp salt and pepper (CHECK ONLINE FOR ADDITIONAL TAHINI SAUCE ADD INS)

6. Plate Chicken Shawarma Salad.

   1. Divide salad between dishes

   2. Thinly slice the chicken (as thin as possible), and place atop salad. Drizzle creamy tahini on top.

   3. If on had, add some cilantro paste in small dollops (that stuff packs a punch!)

Notes

• Try not to eat all the chicken while standing there 😊

• This does make some additional chicken, makes for great leftovers! Just separate the salad from anything else. Leave dry or preserve in bell jar method.