Block
Chicken Shawarma Bowls
Mediterranean · 30 min
Ingredients
- ground cumin
- 3/4 tbsp
- turmeric powder
- 3/4 tbsp
- ground coriander
- 3/4 tbsp
- garlic powder
- 3/4 tbsp
- paprika
- 3/4 tbsp
- ground cloves
- 1/2 tsp
- cayenne pepper
- 1/2 tsp
- kosher salt
- to taste
- chicken thighs boneless, skinless
- 8
- onion thinly sliced
- 1 large
- lemon juiced
- 1
- extra virgin olive oil
- 1/3 cup
- baby arugula
- 8 oz
- Roma tomatoes diced
- 2 to 3
- English cucumber diced
- 1
- red onion thinly sliced
- 1/4 medium
- lemon juiced
- 1
- extra virgin olive oil
- 3 tbsp
- garlic clove minced
- 1
- black pepper
- to taste
- sumac
- 1/2 tsp
- extra virgin olive oil
- 1 tbsp
Method
- 01Mix cumin, turmeric, coriander, garlic powder, paprika, cloves, and cayenne in a small bowl. Set aside.
- 02Pat chicken thighs dry, season with salt on both sides, and thinly slice into bite-sized pieces.
- 03Place chicken in a large bowl. Add spice mix, sliced onion, lemon juice, and 1/3 cup olive oil. Toss to coat. Cover and refrigerate if time allows, or proceed to salad prep.
- 04Combine arugula, tomatoes, cucumber, and red onion in a large bowl.
- 05Whisk lemon juice, 3 tbsp olive oil, minced garlic, salt, pepper, and sumac in a small bowl.
- 06Heat 1 tbsp olive oil in a large cast-iron skillet over medium heat until shimmering.
- 07Add chicken and cook 5 to 6 minutes, toss, then cook another 5 to 6 minutes until fully cooked and browned in spots.
- 08Toss salad with dressing just before serving.
- 09Divide salad into serving bowls and top with chicken shawarma.