Greek with Chicken Shawarma Recipe
Lettuce, tomatoes, cucumbers, green peppers, olives, feta cheese, beets, onion & chicken shawarma served with a lemon juice & olive oil dressing
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Ingredients
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Salad Ingredients
Chicken Shawarma Ingredients
Dressing Ingredients
Method
Prepare the Chicken Shawarma
Marinate the Chicken
In a bowl, combine minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, olive oil, salt, and black pepper. Add the chicken thighs and coat thoroughly. Cover and let marinate in the refrigerator for at least 30 minutes or overnight for best flavor.
Cook the Chicken
Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let rest before slicing into strips.
Assemble the Salad
Prepare the Vegetables
Wash and chop the romaine lettuce, tomatoes, cucumbers, green peppers, and red onion. Place them in a large salad bowl.
Add Olives and Feta
Add the Kalamata olives, feta cheese, and cooked beets to the salad bowl with the chopped vegetables. Toss gently to combine.
Prepare the Dressing
Mix the Dressing
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper until well combined.
Combine Everything
Serve the Salad
Slice the cooked chicken shawarma and arrange it on top of the salad. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
