Lunch Recipe | Chicken Shawarma Salad

Chicken Shawarma Salad

1/4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic pressed
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon turmeric
4 boneless skinless chicken thighs
5 to 6 ounces (2/3 cup) plain, unsweetened yogurt*

  • In a small bowl, whisk together all marinade ingredients. Pour over chicken thighs and toss to coat. Return chicken to the refrigerator and marinate for 30 minutes, up to 2 hours.
  • Combine yogurt, lemon juice, garlic, 1 teaspoon of milk, and salt. If desired, add more milk by the 1/2 teaspoon until dressing reaches your desired consistency. Add more salt and pepper to taste.
  • On the stove, heat a large skillet over medium-high heat. Once hot, add chicken thighs and cook for 2 to 5 minutes per side, until the internal temperature reaches 165°F. If at any time the outside of the chicken begins to cook too quickly and burn, turn the heat down. Transfer chicken to a plate and cover with foil to keep warm.
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