Tuesday, June 7, 2016

Chicken Shawarma

Last night I made an oldie but goodie from my blog and it was even better than I remember-Chicken Shawarma.  This simple and delicious entree is perfect for a weeknight thrown on a store-bought Greek salad and a side of roasted carrots and/or cauliflower. Just marinate the chicken first thing in the morning and throw it on the grill when your kids go to bed.  Don't forget to serve it with store-bought tzatziki sauce. Pita optional.  

If you're roasting cauliflower, don't forget my trick: either buy it pre cut or else cut up one head of cauliflower for two people and drizzle it with EVOO and steak seasoning and if you have time for one extra step, toss in a sliced shallot or onion (whatever you have).  Roast at 425 for 20-30 minutes, tossing occasionally until brown and crispy.  

Recipe after the jump:

Chicken Shawarma:
Serves 2 with some leftovers
1 lb boneless, skinless chicken breasts cut into 3" strips
2 tbsp lemon juice (juice from one small lemon)
1 tsp curry powder
2 tsp EVOO
1/2 tsp cumin
3 garlic cloves, minced
other: sliced onion and lettuce
store-bought tzatziki sauce

Mix all ingredients together (in a ziploc bag) and allow to refrigerate for 4-6 hours if possible.  Heat a grill pan or heat up a grill to medium-high heat.  Grill chicken for 4-5 minutes per side until done.  Add to your favorite salad or pita topped with lettuce, sliced onion and tzatziki sauce.
PC: fedandfit

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