Warm chicken shawarma salad
Indulge in a flavorful culinary experience with this warm chicken shawarma salad. Packed with exotic Middle Eastern spices and vibrant ingredients, it's a true taste sensation.
Ingredients:
- ¼ cup olive oil, divided
- 1.50 tablespoons shawarma seasoning, such as McCormick
- 680g boneless, skinless chicken thighs (about 5 total)
- 1 red onion, cut into ½-in. wedges
- ¾ cup (6 oz.) plain whole-milk Greek yogurt
- ¼ cup chopped mint and/or parsley, plus leaves for serving
- 3 tablespoons fresh lemon juice (from 2 lemons)
- ¾ teaspoon kosher salt, divided
- 1 5-oz. container baby arugula
- 2 cups grape tomatoes (about 10 oz.), halved
- 2 6-in. pita rounds, quartered
Instructions:
- Preheat the broiler and set the rack 6 inches away from the heat source. Combine 2 tablespoons of oil with seasoning in a large bowl. Add the chicken and mix well until coated.
- Spread 1 tablespoon of oil on a large baking sheet lined with foil. Toss onion wedges on the baking sheet. Place the onion wedges on the edges and the chicken in the center of the sheet. Broil until the onions are slightly charred and the chicken is fully cooked, for about 12 to 15 minutes.
- In a small bowl, mix together yogurt, herbs, lemon juice, ¼ teaspoon of salt, and the remaining 1 tablespoon of oil. Add 1 to 3 tablespoons of water gradually until the mixture reaches a drizzling consistency.
- Take out the baking sheet from the oven and allow the chicken to rest for 5 minutes. Transfer the chicken to a cutting board and slice thinly. Sprinkle with the remaining ½ teaspoon of salt.
- Place arugula on a plate and top with tomatoes, sliced chicken, and onion wedges. Drizzle with the yogurt dressing and garnish with herbs. Serve with pita bread.
Summary:
- Calories: 1956 kcal
- Fat: 96 g
- Protein: 168 g
- Carbs: 114 g
- Potassium: 3420 mg
- Magnesium: 380 mg