Saucepan@saucepan · Shared this recipeFollowMediterranean · dinnerEasy Chicken Shawarma Bowls (Meal Prep Friendly!)Shawarma-spiced chicken thighs served over a fresh arugula salad with a sumac dressing, perfect for meal prep.total30 minprep15 mincook15 minservings6Original recipe on themediterraneandish.comKeep this recipeAdd a copy of Easy Chicken Shawarma Bowls (Meal Prep Friendly!) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings0.75 tbsp ground cumin0.75 tbsp turmeric powder0.75 tbsp ground coriander0.75 tbsp garlic powder0.75 tbsp paprika0.5 tsp ground cloves0.5 tsp cayenne pepper, more if you prefersalt8 boneless, skinless chicken thighs1 large onion, thinly sliced1 large lemon, juice of0.333 cup extra virgin olive oil8 oz baby arugula2 Roma tomatoes, diced1 English cucumber, diced0.25 red onion, thinly sliced1 lemon, juicedextra virgin olive oil, Private Reserve or Early Harvest Greek EVOO1 garlic clove, mincedsalt and pepper0.5 tsp sumacA side of hummusStepsClear checksTap an ingredient or step to check it off.1Step 1: In a small bowl, mix the cumin, turmeric, coriander, garlic powder, paprika, and cloves. Set aside the shawarma spice mix.2Step 2: Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.3Step 3: Place the chicken in a large bowl. Add the shawarma spices and toss to coat. Add the onions, lemon juice, and olive oil. Toss to combine. Set aside while you prepare the salad (if you have time, cover and refrigerate for a couple hours or overnight).4Step 4: Place the arugula, tomatoes, cucumbers, and onions in one large mixing bowl. In a small bowl, make the dressing by combining lemon juice, olive oil, garlic, salt, pepper, and sumac. Mix well. When ready, pour dressing over the salad and toss to combine.5Step 5: Put a little bit of extra virgin olive oil in a large cast iron skillet set over medium heat. Once the oil begins to shimmer, add the chicken, cook for about 5 to 6 minutes, then toss and cook another 5 to 6 minutes or until chicken is fully cooked (I like a bit of color on my chicken, so I tend to go a bit longer until chicken is browned and crusted in some parts).6Step 6: When ready, divide the salad into serving bowls. Add chicken shawarma. If you like, add a side of hummus, tzatziki, or tahini. Add warm pita wedges if needed. Enjoy!getsaucepan.com/r/e07d1962-a582-48aa-ae95-1cde661a3994 · Original: https://www.themediterraneandish.com/chicken-shawarma-salad-bowls/
