Cava Recipe

Prepare rice

If you don't have cooked rice ready, cook short-grain brown rice according to package instructions (about 40–45 minutes) and let it cool slightly. Measure 2 cups cooked rice and keep warm.

Wilt greens

In a medium skillet, heat 1 tablespoon extra-virgin olive oil over medium heat. Add chopped baby spinach and baby kale, season with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté for 1–2 minutes just until greens are wilted but still bright. Remove from heat and fold in the warm cooked rice. Keep covered and warm.

Make marinade

In a small bowl, whisk together 1 tablespoon olive oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Marinate chicken

Place 12 oz chicken breast in a shallow dish or zip-top bag. Pour half of the marinade over the chicken, turning to coat. Let sit at room temperature for 10–15 minutes (or refrigerate for up to 2 hours). Reserve the remaining marinade for the lamb.

Prepare lamb

In a small bowl, combine 6 oz ground lamb with the reserved marinade and mix gently to incorporate. Form into a roughly 1/2-inch thick patty or break into crumbles for pan cooking.

Cook chicken

Heat a nonstick skillet or grill pan over medium-high heat. Add a light brush of oil and cook chicken breasts 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice thinly.

Cook lamb

In the same skillet over medium-high heat, add the lamb patty or crumbled lamb and cook 3–5 minutes, stirring or flipping, until browned and cooked through. Break into bite-sized pieces if needed. Remove from heat and keep warm.

Prepare vegetables: Dice 1/2 cup cucumber, halve 1/2 cup cherry tomatoes, thinly slice 1/4 cup red onion. Slice 4 pepperoncini and set aside. If using pickled red cabbage, drain and reserve 1/4 cup.

Toast nuts: In a small dry skillet over medium heat, toast 2 tablespoons pine nuts or pepitas, stirring constantly, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and cool.

Chop herbs: Finely chop 2 tablespoons parsley and 1 tablespoon mint and set aside.

In a bowl, whisk together 1/2 cup Greek yogurt, 1 tablespoon tahini, 2 teaspoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon white wine vinegar, 1 minced garlic clove, 1/2 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Thin with 1–2 teaspoons water as needed to reach a pourable consistency. Taste and adjust salt or lemon.

Divide the warm rice & greens mixture between 2 bowls (about 1 cup cooked rice per serving).

Top each bowl with sliced chicken (about 6 oz per bowl if dividing evenly) and half of the cooked lamb.

Arrange cucumber, cherry tomatoes, red onion, pickled red cabbage and pepperoncini in sections over the bowls.

Sprinkle crumbled feta (about 1/4 cup per bowl), toasted pine nuts, chopped parsley and mint over each bowl.

Drizzle each bowl with the lemon herb dressing (about 2–3 tablespoons per bowl) and finish with an extra drizzle of olive oil if desired. Serve immediately.