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Ingredients
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Protein & Marinade
Local Corn & Vegetables
Alabama BBQ Sauce & Dressing
Grains & Garnish
Method
Protein & Marinade
- 1
Prepare and Marinate Chicken
Trim excess fat from the chicken thighs and cut into 1-inch strips. In a bowl combine Greek yogurt, shawarma dry rub, lemon juice, olive oil, minced garlic, salt, and pepper. Add chicken, toss to coat thoroughly, cover and refrigerate at least 30 minutes, ideally 2–4 hours for more flavor.
- 2
Cook Chicken
Heat a large skillet or grill pan over medium-high heat and add 1 teaspoon neutral oil if using a skillet. Remove excess marinade from chicken (shake off) and sear in batches so pieces don’t overcrowd. Cook 4–5 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). Transfer to a resting plate and let rest 5 minutes, then slice into bite-sized pieces if needed.
Local Corn & Vegetables
- 3
Sauté Corn & Veg
While the chicken rests, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced red onion and red bell pepper; sauté 2–3 minutes until softened. Add local corn kernels and smoked paprika, season with 1/2 tsp salt, and cook 4–5 minutes until corn is lightly charred and tender. Remove from heat and squeeze a little lime or lemon juice over the mix to brighten.
- 4
Alabama BBQ Sauce & Dressing
- 5
Adjust Alabama Sauce
In a small bowl whisk together Alabama white BBQ sauce, hot honey, apple cider vinegar and 1 tablespoon water to loosen. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper. Stir in chopped parsley. If sauce is too thick for drizzling, add more water 1 teaspoon at a time until desired consistency.
Grains & Assembly
- 6
- 7